Moog Dal by Humaiyra Aunty
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About this recipe:
Moog dal is a traditional Bengali-Indian lentil soup. Many add other types of dal, such as masoor or chora dal to the moog dal lentil soup. This dal is known for its thick gravy, and is served as an every day side dish for lunch and dinner with plain white rice. I like to have mood dal with plain ata rootis ( flour tortillas) and scrambled eggs for breakfast.
250 g of Mood Dal
4 cups of water
Salt as needed
1/2 teaspoon of turmeric powder
1 onion chopped into thin slices
2 garlic cloves chopped into thin slices
1 tablespoon oil
1 tablespoon of ghee or 1 small cube of butter
1 tablespoon of kalo jeera ( black cumin seeds)
3 bay leaves
40 min › Cook:
30 min › Ready in:
1 hr 10 min
Wash the moog dal and allow it to soak in a bowl of water for 30 minutes.
Pour the soaked moog dal on to a pot with 4 cups of water. Add salt, turmeric powder, sliced onions and garlic. Boil the dal until a thick gravy forms. This should take around 30-40 minutes.
When the dal has almost boiled, heat oil and ghee/butter on a separate pan. Add kalo jeera (black cumin seeds) and bay leaves and fry for a few minutes. Do not fry too long as the oil might get dark.
Pour the oil, kalo jeera (black cumin seeds) and bay leaves mixture to the boiled dal. Stir the mixture well in the dal and put the lid on with low heat for approximately 2-3 minutes.
Garnish by sprinkling some green chillies. Serving suggestion
Serve with plain white rice or plain flour tortillas.
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