Spiced Bengali Veggie Moong Dal Recipe

About this recipe

Spiced Bengali Veggie Moong Dal is a delightful and nutritious dish that combines the wholesome goodness of moong lentils with aromatic Bengali spices like turmeric, cumin, and mustard seeds. This dish is perfect for a warm and comforting breakfast, offering a balance of flavors with moderate spiciness and fiber-rich ingredients. Its preparation includes sautéing fragrant spices and simmering lentils with vegetables, resulting in a hearty, flavorful meal suitable for a united family looking to enjoy a healthy start to their day.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 2 pcs Zucchini
• 100G Oleo
• 250g Green Chilli
• 500 g Capsicum Green
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the moong dal thoroughly under running water and soak it for 20 minutes.
2. 2. Heat the vegetable oil in a pan over medium heat and add mustard seeds and cumin seeds. Let them splutter for 30 seconds.
3. 3. Add the chopped tomatoes and sauté until they soften and release their juices, about 4-5 minutes.
4. 4. Mix in turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices.
5. 5. Add the diced zucchini, bell pepper, and slit green chili (optional for added heat). Cook for 5 minutes, stirring occasionally.
6. 6. Drain the soaked moong dal and add it to the pan along with enough water to cover the lentils. Stir and bring to a boil.
7. 7. Reduce the heat to low, cover, and simmer for 20-25 minutes until the dal is tender and the vegetables are cooked through.
8. 8. Garnish with chopped fresh coriander and serve warm with a side of flatbread or rice.