Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email
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.
If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader
21 thoughts on “Kancha Muger Dal – Raw Yellow Lentil Soup”
Is it possible to make kancha moong with vegetables? Normally, I fry the moong when cooking with veggis, but I think it needs more boiling, and my pressure cooker is acting up..thanks for any information.
I think you can definitely use kancha moong with vegetables. As for taking longer time to cook, you can partially cook the dal first and then add the vegetables. Hope this helps
You have mentioned to put the dal when the cumin and bay leaves start to splutter and then add the rest of the spice. So do we put the ginger paste at this time?
Please respond to this message. I have the same question. Thanks
Yes please. Add the ginger when the whole spices start spluttering
amar moong er daal khoop pochondo tai anyway it made amar bhalo lage
Eta try koro. Ami erakam bhabe beshir bhag samai banai karon bhaja moong dile ambol hawar chance thake.
Mung Dal sometimes creats acidity. If it is lightly roasted, it will never make any Acidity.
Bah, darun dekhthe. Can I ask why you don’t splutter all the whole spices together?
Its not anything special, I feel that they loose their own smell when you fry those together. But, I still don’t think it will make much of a difference as both are going into the same thing 🙂
Ami kacha moong dal narkel diye banai r tumi je process e baniyechho seta korte gele ami moong dal ta ektu bheje ni. Kintu tomartao khub bhalo hoyechhe mone hoyechhe ami khub taratari try korbo tomar process e. Darun hoyechhe…….
Yes, I love the sell of roasted moog, but its a little hard to digest than the kancha moog, so generally I make it this way, but on special occassions roasted moog is always preferred.
Pics are very tempting, Very simple to try also.
Thanks Nayana. Yeah, its very easy to prepare.
Very nice. i can a finish a bowl of rice with this dal.. Comfort food 🙂
Just put in a dollop of ghee with that, its the ultimate combo.
ki sundor chobi. I never made kancha mug but this sounds nice. will definitely try.
Thanks Sayantani. Janio ranna kore.
Amio majhe majhe moong er dal ta age bheje ni , ekta bhalo gondho ache tate…comfort looking dal
Amio bheje ni ajhe majhe kintu eta ektu anno raka banalam moog dal na roast kore.