Masala Moong Badi: A Flavorful Bengali Lentil Dumpling Curry
30 minutes
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About Masala Moong Badi: A Flavorful Bengali Lentil Dumpling Curry
Transport your taste buds to Bengal with this incredibly flavorful Masala Moong Badi! Crispy fried moong dal dumplings simmered in a rich, aromatic gravy—it's a symphony of textures and spices that will leave you craving more.Imagine the fragrant blend of ginger, green chilies, and vibrant bell peppers dancing on your palate. This easy weeknight recipe is a delicious and wholesome vegetarian option.Serve it with fluffy steamed rice or warm chapati for a truly comforting meal that's destined to become a family favorite.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Moong Badi
- 100 gm Moong Badi
Aromatics and Spices
- 2 tsp Ginger Paste
- 2 tsp Chilies finely chopped, green
- 1 tsp Turmeric Powder
- 2 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1/2 tsp Chili Powder red
Vegetables and Paste
- 1 cup Bell Peppers capsicum, chopped
- 1/4 cup Tomato Paste
- 1/2 cup Poppy Seed Paste khus khus
- 2 tsp Cashew Paste
Instructions
- Heat oil in a frying pan over medium heat. Fry the moong badi until light brown and crispy. This enhances their nutty flavor and creates a delightful textural contrast. Set the fried badi aside.
- In the same pan, add the ginger paste, cumin seeds, coriander powder, red chili powder, green chilies, chopped bell pepper, and turmeric powder. Sauté for a minute until fragrant.
- Add the tomato paste, cashew paste, and poppy seed paste to the pan. Stir well to combine. Cook for another minute, allowing the flavors to meld.
- Pour in 1/2 cup of water and bring the mixture to a simmer. Cover the pan and cook for a few minutes to allow the flavors to deepen and the sauce to thicken slightly.
- Gently add the fried moong badi to the pan. Simmer for another few minutes until heated through and coated in the flavorful sauce.
- Season with salt to taste. Serve hot with steamed rice or chapati.
Recipe Notes
Good To Know
- Moong badi is very soft, so don’t overcook.
- For extra crunch, dry-roast the moong badi in a pan with a touch of mustard oil until golden brown before adding to the curry—this step enhances their nuttiness and helps them hold their shape.
- If you prefer a tangier flavor, try finishing the dish with a splash of tamarind water or a squeeze of gondhoraj lime, a citrus variety popular in Bengali cuisine, just before serving.
- To make this recipe fully gluten-free, substitute couscous paste with a chickpea flour (besan) slurry, which also adds a subtle earthy note to the gravy.
Expert Tips
- Soaking the moong badi for too long can make them mushy. Soak just until softened but still holding their shape.
- Adjust the spice level by adding more or fewer green chilies. You can also use a milder chili variety if preferred.
- For a richer flavor, use homemade ghee instead of regular oil for tempering the spices.
Storage Instructions
- Leftovers can be refrigerated for up to 2 days.
- When reheating, add a little warm water to revive the badi’s texture and prevent the curry from becoming too thick.
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Recipe Nutrition
Calories: 276kcalCarbohydrates: 7gProtein: 2gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 1710mgFiber: 2gSugar: 4g
Geeta Biswas
Articles: 919
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Looks so appetizing! Thank you for posting.
This looks incredible! Thank you.
What a delightful recipe! Thanks for sharing.
This looks so appealing! Thanks for sharing.
Sooooo yummmiiieee looking….!!!