When it comes to vegetarian recipes, Bengalis have countless options to serve. Even though we are branded as the fish loving and fish eating class, there is not a single household who does not have a purely vegetarian dish to serve for each meal, and dal is one of the most important.
Masoor, moong, chola, urad and the numbers are unending, even the style you cook the same dal is different. When you need to serve it to guests, of course the plain and simple everyday dal takes a extravagant form like the macher matha diye moong dal. But, for the everyday chores the light yet flavourful dal is the choice.
As the rains pour down and wash the streets the search for something spicier than the ordinary masoor dal comes to play. And, what better than to have fried ilish with warm white rice and moog dal.
[your-recipe-will-show-here “Kancha Moog Dal” 21]
Hot Tips – when cooking any type of dal its better to add the salt when the dal is properly cooked, salt slows down the cooking process. If you are in a hurry, you can add the edible soda to cook the dal quickly.
Moog dal can also be roasted before boiling, it gives an added flavor and texture to the dal, but roasted moog dal is harder to digest than the non-roasted version.