About this recipe: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.
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.
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.
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.
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.