Mixed vegetables in moong dal

Bengali food is generally famous for its non vegetarian fare but most people don’t know that the vegetarian dishes that are prepared in Bengali kitchens are extremely tasty and are made with very holistic approach. Most of the vegetarian dishes are made without garlic and onion. These dishes bring back very fond memories of childhood especially of Durga Puja. A Bengali will not start his lunch or dinner without a generous helping of dal(pulses) and vegetables.. Today’s recipe is quite a common dish in Bengali households. Mixed vegetables in moong dal

 Ingredients

Split Moong dal or dhuli moong dal – 100 gms

Pumpkin- 150 gms

Carrot –1

Beans- 10

Ginger- 1tsp (grated)

Green chilli – 2

Dry red chilli – 2

Panchphoran _ ½ tsp (mix of whole cumin, fenugreek, mustard seeds, nigella seeds & fennel seeds)

Dry bay leaf – 2

Salt – as per taste

Sugar – 1 tsp

Ghee or clarified butter – 1tsp (optional)

 

1.    Dry roast the split moong dal in a kadhai till they start turning golden. Add adequate water, salt and let it boil.

2.   In the meantime cut all the vegetables into small cubes.

3.   When the dal is done halfway, add the pumpkin and carrot cubes. Add the beans at a later stage so that it does not lose its colour and crunch.

4.   Add half of the grated ginger to the dal at this stage. You can add little water if required. Add sugar. The consistency should not be very thick and also not very runny. It should be somewhere in the middle.

5.   Once all the vegetables and dal is cooked take it off heat.

6.   Heat 2 tbsp oil in a separate pan to add the tempering. Add panchphoran, red chilli, bay leaf and the remaining ginger one by one. Now add the dal with vegetables to this and bring it to a boil. You can add the slit green chillies at this point.

7.   Heat ghee and add to the cooked dal. You can omit the ghee if you want to.

 

Hopefully you will relish this dish!

 

 

 

 

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Paneer and capsicum in red sea

I have been caught up in so many different things that I have been neglecting the blog for some time.  So today as soon as I made this dish I sat down to upload this without any further delay. This dish is a quick fix and is 100% vegetarian, prepared without garlic and onion. I call this dish Paneer and capsicum in red sea.



Ingredients


 Paneer  -- 200 gms

Capsicum – 2 to 3

Ginger – ½ tsp (grated)

Tomato puree – 4 to 5 tbsp

MSG – a pinch

Red chilli pdr – ½ tsp

Salt – as per taste

Sugar – ½ tsp

 

1.    Cut paneer into small cubes. Heat oil in pan and fry the paneer cubes slightly till they are golden brown on the sides. Take off from oil and drain on a paper napkin.

2.   Cut capsicum into thin strips.

3.   Add grated ginger to the oil. Add capsicum and saute for some time. Now add the sugar, salt and red chilli pdr and stir .

4.   Now add the tomato puree and stir fry till the oil separates from the side.

5.   Add MSG or ajinamoto .

6.   Now add the fried paneer cubes and softly mix it with the capsicum mixture in the pan.

7.   At this stage you can keep it dry and serve it just like that or you can add little water and make gravy, whichever way you prefer. It will taste good both ways.

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