I am excited to share the recipe for this everyday delicacy of Indian cuisine...Bengali Moong Dal.
I am excited for two big reasons: the recipe's simplicity and the nutrition packed in every serving of this sumptuous Bengali-style moong dal.
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It's perfect for special occasions or a quick-fix but wholesome meal. It can be prepared without onions or garlic, making it suitable for religious fasting days too.
The recipe is very similar to my Bengali masoor dal recipe; the only difference is the kind of lentils I used as the main ingredient. Try this for your next social event, and let me know if you like it!
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Why this recipe works
Bengali moong dal is a straightforward recipe that relies on the intense flavors of dal and spices.
It's a dish that has been wildly popular among Bangalis for centuries.
Moong dal (yellow lentils) that are boiled and cooked with vegetables and spices create a flavorful dish that can be enjoyed for lunch or dinner.
It's vegan and gluten-free. There is a great deal of protein in every serving of this recipe.
It pairs very well with sona masoori rice and chapathi or rotis like besan roti or phulka roti.
It's a great option for winter months as a hearty comfort food.
What is Bengali Bhaja Muger Dal?
Bengali Bhaja Muger Dal is a classic dish with yellow lentils that are roasted and boiled until soft and cooked with various aromatic spices.
The result is a thick, creamy curry or dal that is both nutritious and flavorful. Unlike the traditional method, I did not use roasted moong dal but cooked them in an instant pot.
Ingredients note
- Yellow lentils: These are also known as moong dal, moong lentils, or mung lentils.
- Tomatoes: Tomatoes add sweetness and acidity to the curry.
- Spices: You will need turmeric powder, garam masala powder, and whole spices. Red chili powder is optional if you prefer a spicy dish.
- Ginger and green chilies: Ginger (or ginger paste) and green chilies are added for a little extra kick.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Step-by-step Instructions
Wash and rinse the yellow lentils 2-3 times until the water clears.
Add the washed lentils to the instant pot along with 5 cups water.
Close the instant pot lid and press the “Manual” button. Set the timer to 6 minutes at high pressure.
Press cancel and let the pressure release naturally when the time is up.
Meanwhile, place a large pan over a medium flame. Add 2 tbsps of oil, preferably olive oil or mustard oil.
Add cumin, fennel, mustard, urad dal, methi seeds, and bay leaves (optional). Let them splutter for 30 seconds.
Add red chilies, grated ginger, and green chilies. Saute them for another 30 seconds.
Add chopped tomatoes and mix them well. Let them cook for 2-3 minutes over low flame until the tomatoes release all their liquid and become mushy.
Add turmeric powder, garam masala, and salt to taste.
Add boiled dal and stir everything together.
Bring it to a boil and simmer on low heat for 10 minutes or until the desired consistency is reached.
Garnish with coriander leaves and serve hot. Enjoy!
Variation
Add fresh coconut milk to add a creamy texture to the dal.
Add your favorite vegetables to make this moong dal even more nutritious. Some great options are green peas or chopped carrots.
Uma's tips
- Cook the lentils separately using an Instant Pot or Pressure Cooker. This will reduce cooking time.
- Be sure to add enough water when you cook them in the instant pot. The lentils will need to be immersed entirely in water.
- Adjust the amount of spices according to your preference. And add a bay leaf for a traditional touch.
- Make sure to mash the lentils before adding them to the pan if you prefer a creamy texture.
- Add a teaspoon of lemon juice if the dish turns out too spicy.
Serving suggestion
You can serve this Bengali Moong Dal with chapathi, roti, or hot rice. The dal goes well with crunchy papadums and a vegan raita side dish. Enjoy!
Related recipes
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Pairing
These are my favorite dishes to serve with the Bangali moong dal recipe:
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📖 Recipe
Bengali Moong Dal Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1½ cup moong dal - yellow split lentils
- 5 cups water
- 1 green chili - chopped
- 1 tomato - diced
- 1 teaspoon ginger - grated
- ⅓ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 2 tablespoon coconut oil
- 2 red chilies - dry
- ½ teaspoon mustard seeds
- ¼ teaspoon methi seeds
- ⅓ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ⅓ teaspoon urad dal - Split black gram
Instructions
- Wash and rinse the yellow lentils 2-3 times until the water clears.1½ cup moong dal
- Add the washed lentils to the instant pot along with 5 cups water.
- Close the instant pot lid and press the “Manual” button. Set the timer to 6 minutes at high pressure.
- Press cancel and let the pressure release naturally when the time is up.
- Meanwhile, place a large pan over a medium flame. Add 2 tbsps of oil, preferably olive oil or mustard oil.2 tablespoon coconut oil
- Add cumin, fennel, mustard, urad dal, methi seeds, and bay leaves (optional). Let them splutter for 30 seconds.½ teaspoon mustard seeds, ¼ teaspoon methi seeds, ⅓ teaspoon fennel seeds, ½ teaspoon cumin seeds, ⅓ teaspoon urad dal
- Add red chilies, grated ginger, and green chilies. Saute them for another 30 seconds.1 teaspoon ginger, 2 red chilies, 1 green chili
- Add chopped tomatoes and mix them well. Let them cook for 2-3 minutes over low flame until the tomatoes release all their liquid and become mushy.1 tomato
- Add turmeric powder, garam masala, and salt to taste.⅓ teaspoon turmeric powder, ½ teaspoon garam masala powder
- Add boiled dal and stir everything together.
- Bring it to a boil and simmer on low heat for 10 minutes or until the desired consistency is reached.
- Garnish with coriander leaves and serve hot. Enjoy!
Notes
- Cook the lentils separately using an Instant Pot or Pressure Cooker. This will reduce cooking time.
- Adjust the amount of spices according to your preference. And add a bay leaf for a traditional touch.
- Make sure to mash the lentils before adding them to the pan if you prefer a creamy texture.
- Add a teaspoon of lemon juice if the dish turns out too spicy.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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