Bhaja Muger Dal (Roasted Lentil Soup Tempered With Whole Spices)
About Bhaja Muger Dal (Roasted Lentil Soup Tempered With Whole Spices)
Bhaja Muger Dal(Roasted Lentil Soup tempered with whole spices) is a Bengali delicacy and forms a major part of vegetarian cuisine. This is the Bengali interpretation of lentil soup without onion and garlic. Bhaja means fried and mugger dal means split green gram lentils. The yellow split moong dal may be fried in ghee or dry roasted which adds a special aroma. It is then cooked with ghee and whole garam masala spices that enhance the flavor. This is a very easy and quick recipe as well as a great source of protein.
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Recipe Time & More
Ingredients
- 1/2 cup Moong Dal yellow split
- 1/3 cup Coconut optional chopped
- 2 tsp Refined Oil though ghee enhances the flavor and aroma of the dish, or ghee, or white, or oil ghee or white or oil
- 1/2 tsp Jagerry adjust as per taste(optional), or sugar sugar or
- 1/2 tsp Turmeric Powder
- 1-2 tsp Salt or as per taste
- 1-2 Green Chillies slit vertically
- 1 tsp Grated Ginger chopped
- 1 tsp Roasted Cumin Powder
- Tempering for
- 1/2 tsp Cumin Seed
- a dash Asafoetida or hing hing or
- 2 Red Chillies dry
- 1 Bay Leaf
- 1 inch Cinnamon
- 2 cloves Cloves
- 2 pods Cardamom
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Instructions
- Heat a pan and dry roast the mung dal till it's light golden on a low medium flame. Let the roasted dal cool for 5 minutes. Take care not to burn it.
- Wash the moong dal 2-3 times with water.
- Add the roasted dal in a pressure cooker along with 1 and 1/2 cup water, a pinch of salt and turmeric powder.
- Cover the lid of the pressure cooker with the whistle and let it cook on a medium-high heat. After 2 whistles blow, turn off the gas and let it cool for 15 minutes.
- Heat a pan and add 2 tsp of oil or ghee
- When the oil is hot, add asafoetida, cumin seeds, dry red chillies, cinnamon stick, bay leaf, cloves and cardamon pods. Saute for 2-3 minutes on a low flame till you feel the aroma of the spices.
- Add the grated ginger and green chili, saute for 2 minutes till the raw smell of the ginger goes away.
- Add the boiled dal, then add water as required for the gravy consistency.
- Bring the lentil soup to a gentle boil on a low medium flame. Now add the roasted cumin powder and salt if needed. Lower the flame and let the dal simmer for 2-3 minutes.
- Add sugar just before taking the lentil soup off the heat. (This step is optional.)
- Garnish the dal with chopped coconut . Serve it hot along with rice or roti (chappati).
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Antara Navin
5 Comments
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I’m eager to make this recipe!
This is wonderful! Can’t wait to taste it.
This looks so inviting! I’m eager to try it.
Looks super tempting, Antara.
Roasting and then boiling the dal seems to be something unique and I can just imagine the taste and drool
Looks so delicious! Thanks for the recipe.