Sobji Diye Bhaja Muger Dal Recipe
Experience the delightful taste of Bengali cuisine with this comforting and nutritious dish, Sobji Diye Bhaja Muger Dal, featuring yellow moong dal combined with vibrant vegetables and aromatic spices. Perfect for a wholesome lunch, this recipe not only nourishes but also tantalizes the taste buds, making it a must-try for any vegetarian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow moong dal (pili moong) | 3/4 cup |
| Turmeric powder | 1 teaspoon |
| Cauliflower (chopped) | 1 cup |
| Green peas (steamed) | 2 tablespoons |
| Green beans (chopped) | 1/4 cup |
| Pumpkin (peeled and chopped) | 1/4 cup |
| Ginger (grated) | 1 inch |
| Cumin seeds | 1/2 teaspoon |
| Bay leaf | 1 |
| Cinnamon stick | 1/2 inch |
| Cloves | 2 |
| Cardamom pods | 2 |
| Dried red chilies | 2 |
| Sugar | 1 teaspoon |
| Ghee (clarified butter) | 1 tablespoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 10g |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Fat | 5g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 40 |
| Total | 50 |
Instructions
To prepare the Sobji Diye Bhaja Muger Dal, begin by creating your spice blend. In a mortar and pestle, coarsely grind the cinnamon stick, cloves, and cardamom pods, setting the mixture aside for later use.
Next, take a heavy-bottomed pan and add the yellow moong dal. Roast it on low heat for about 8 to 10 minutes, stirring frequently to prevent burning. Once roasted, turn off the heat and allow the dal to cool. After it has cooled, rinse the dal thoroughly under cold water.
Transfer the rinsed dal into a pressure cooker, adding water according to your desired consistency and the turmeric powder. Cook the dal until you hear 2 to 3 whistles, then let the pressure release naturally before opening the cooker.
Meanwhile, in a separate pan, heat some oil or ghee. Add the chopped cauliflower, green beans, a pinch of salt, and turmeric powder. Sauté the vegetables until they are tender yet retain a slight crunch, about 5-7 minutes. Once cooked, stir in the ground spice mixture, mix well, and turn off the heat.
Combine the sautéed vegetables with the cooked dal in the pressure cooker. Add the steamed green peas and chopped pumpkin, mixing everything together gently. Cook on low heat for an additional 3 to 4 minutes, allowing the flavors to meld beautifully.
For the finishing touch, prepare the tempering (tadka). In a small frying pan, heat the ghee until hot. Add the cumin seeds, bay leaf, and dried red chilies, letting them splutter. Incorporate the grated ginger and sauté for about 20 seconds until fragrant.
Pour the tempering over the dal mixture, adding the sugar and mixing well. Cook for another 2 minutes before turning off the heat.
Serve the Sobji Diye Bhaja Muger Dal hot, accompanied by Alu Parwal Sabzi (potato and pointed gourd curry), fluffy phulkas (Indian flatbread), and steamed rice for a complete Bengali meal experience that promises to be as comforting as it is delicious.
Enjoy your culinary journey into the heart of Bengali flavors with this delightful recipe, perfect for sharing with family and friends!
