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!

 

 

 

 

www.google.co.in