Sobji Diye bhaja Muger dal recipe (Bengali style Moong dal with vegetables)
This aromatic moong dal made with fresh vegetables is a delight in winters. It can also be had round the year and the addition of the vegetables gives it a lot of body and texture along with multiple tastes in the mouth. Recipe Author: Madhushree
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. In a frying pan, dry roast the moong dal till it is frangrant ad keep it aside. It should just be golden and keep a watch since dal burns quickly all of a sudden when the heat goes up.
  2. In a sauce pan, boil the roasted dal with 5 cups of water, little bit of salt and turmeric powder. Once it boils, simmer it on a low flame for half hour or till the dal becomes soft without being mushy.
  3. Usually I always cook dal in a pressure cooker. But in this case, I prefer without it. The risk of the dal becoming mushy is higher in a pressure cooker.
  4. Then in a kadai, take the oil. Once the oil is hot, add the bay leaf, dry red chilli, cardamom, cinnamon, cloves and then cumin seeds one by one. Let the spices splutter and give out aroma.
  5. Then add the vegetables. Sprinkle some salt and stir fry the vegetables lightly (about 5 – 8 minutes)
  6. Then add the dal with all the water . Add an extra cup of water.
  7. Add the freshly grated ginger.
  8. Add sugar and more salt if required. Then boil the dal on a high flame for 5 minutes till all the vegetables have cooked.
  9. Then cook further in a medium heat for 5 extra minutes. Add ghee and split green chilies.
  10. After a minutes or two, turn off the heat.
  11. Finally garnish with some chopped coriander leaves
  12. Serve this dal with rice or roti.
Recipe Notes

The amount of time taken to cook the dal will vary, depending on the weather as well as the heat of the oven and the thickness of the pan. Best is to check the dal with a spoon and then with your fingers if it has become soft or not while holding shape of the grain.