Bhanja moong daal

    30 mins

    Bhanja moong daal is considered to be gourmet item and is very common to be on the menu on a special bengali occasion. Some people make it with a lot of vegetable, others make it simple.


    California, United States
    2 people made this

    Serves: 6 

    • 1 cup moong daal
    • 2.5 cups water
    • 1 tablespoon oil
    • 1/2 teaspoon ghee
    • 1 teaspoon whole jeera seeds (cumin seeds)
    • 1 whole dry red chili
    • 1 bay leaf
    • 10 -12 florets cauliflower
    • 1 carrot
    • 1/4th cup peas
    • 1/2 teaspoon jeera powder (cumin powder)
    • 1/4th red chili powder
    • 1/4 th teaspoon coriander powder
    • salt to taste
    • 1 teaspoon sugar

    Prep:5min  ›  Cook:20min  ›  Extra time:5min drying  ›  Ready in:30min 

    1. Wash the daal well. Dry it. Then dry roast the daal on low flame in a skillet. Wait till the daal gets a golden and brownish hue. Switch off gas. In a pressure cooker cook the daal with 1.5 cups of water. The daal should be cooked with 3-4 whistles. If not, then put it back on heat and cook till the daal gets soft.
    2. In a skillet, heat 1 table spoon of oil and ½ teaspoon of ghee. Add 1 teaspoon of whole jeera seeds, 1 dry red chili, 1 bay leaf.
    3. Put the cauliflower, a carrot cut into small pieces, peas and any other vegetables you want to put. Add turmeric powder. Add cumin powder, red chili powder, coriander powder. Keep stirring for a couple of minutes. Add a splash of water and stir till the mixture is dry.
    4. Add the daal and mix well. Add 3/4th cup of water. Mix and add salt to taste. 1 teaspoon of sugar. Cook it till the daal starts boiling. The daal will not be too liquid. It will be of a thick consistency. Serve with rice and a fritter or any deep fried item to go along.

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    Adding veggies to moong dal was a new concept for me but I made it last weekend and everyone, esp my kids really liked it. Will make again.  -  03 May 2010