Bengali-style Moong Dal, often referred to as “Sona Moong Dal,” is a cherished dish in Bengali cuisine. Made with yellow split mung beans, this dal is lightly roasted to bring out a nutty aroma, then cooked to a soft, creamy consistency. The flavors are elevated with a tempering of panch phoron (Bengali five spice), bay leaf, and dry red chilies, which infuse the dal with a unique depth of flavor. The addition of grated ginger and green chilies adds a subtle heat, while a touch of sugar balances the dish with a hint of sweetness. Typically served with steamed rice, this dish embodies the simplicity and comfort of home-cooked Bengali food.
Bengali-style Moong Dal
It’s a staple in Bengali households, especially enjoyed with rice. Here's a simple recipe for you:
Ingredients
Optional
Instructions
Dry Roast the Moong Dal:
- Dry roast the moong dal in a pan on medium heat until it turns light golden and aromatic. Be careful not to burn it.
- Rinse the roasted dal thoroughly and set it aside.
Cook the Dal:
- In a pot, add the roasted moong dal, 3 cups of water, turmeric powder, and salt.
- Cook until the dal is soft and mushy. You can pressure cook it for 2-3 whistles or cook it on the stovetop until tender.
- If the dal thickens too much, add more water to achieve your desired consistency.
Prepare the Tempering (Tadka):
- Heat ghee or mustard oil in a pan. Add the bay leaf, dry red chilies, and panch phoron.
- Once the spices splutter, add the grated ginger and green chilies. Sauté for a minute.
Combine and Simmer:
- Pour this tempering over the cooked dal. Add sugar, cumin powder, and garam masala if using.
- Mix well and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld together.
Serve:
- Garnish with fresh coriander leaves.
- You can also add fried coconut pieces for an extra layer of flavor.
- Serve hot with steamed rice or chapati.
- Enjoy your delicious Bengali-style Moong Dal!
Note
- Roasting the dal enhances its flavor and gives the dish a rich, nutty taste.
- Panch phoron is a blend of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.
- Ghee can be substituted with mustard oil for a more traditional Bengali taste.
- Adjust the consistency of the dal by adding more or less water according to your preference.
- Fried coconut pieces are optional but add a delightful crunch and sweetness to the dish.
Bengali-style Moong Dal, recipe, Bengali, style, Moong, Dal