Kancha Muger Dal – Raw Yellow Lentil Soup

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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.

 Masoormoongchola, 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

Indian, Side, Moog dal, Authentic bengali recipe, Yellow lentil soup, Bengali dal recipe
Cooks in    Serves 4
  • 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.

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21 thoughts on “Kancha Muger Dal – Raw Yellow Lentil Soup

  1. 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.

    1. Sushmita,
      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

  2. 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?

    1. Rashmi,
      Eta try koro. Ami erakam bhabe beshir bhag samai banai karon bhaja moong dile ambol hawar chance thake.

    1. MallikaDi,
      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 🙂

  3. 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…….

    1. 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.

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