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.
Kancha Moog Dal
- 1 cup moog dal/yellow lentil
- 2 1/2 cup warm water
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ginger paste
- 2 dried bay leaves
- 2-3 red chilies, roughly chopped (optional)
- 1/4 teaspoon edible soda (optional)
- 1 tablespoon mustard oil
- Salt to taste
- Wash the lentils and drain out the excess water
- Warm the water in a sauce pan and pour in the dal, cook till the dal is well cooked. Add more water if the dal tends to dry out.
- In a skillet heat the mustard oil and add the red chilies. Saute till they turn a little darker in shade, take out and keep aside for garnishing
- In the same oil throw in the cumin seeds and bay leaves, as they start sputtering add to the cooked dal
- Add all the spices to the dal and season with salt. Cook for 2-3 minutes more. Serve garnished with the fried red chilies.
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.