Nonta-Mishti Bhaja Moong Daal

This is a perennial favourite in most Bengali households. Come winter this dal is often made with vegetables that are more easily found in the local market – fine florets of cauliflowers, fresh pods of green peas, a chunk or two of carrots – the list could be an expansive or minimal as you want it to be. However, with the availability of frozen peas round the year, and also of more or less all vegetables, this dal can enrich any meal any time of the year.

Ingredients:

  • Moong dal (petite yellow lentil)
  • Green peas
  • Ginger paste
  • Cumin seeds (whole)
  • Turmeric powder
  • Salt
  • Sugar
  • Oil/ghee (clarified butter)
  • Dried red chillies
  • Green chillies slit

Preparation:

  • Dry roast the dal well
  • Wash and soak in water for 1/2 hour
  • Boil the dal with salt, turmeric and slit green chillies.
  • Add green peas (and any other vegetable you may want to add – finely chopped) and sugar when dal is half-boiled
  • Turn off the flame when dal is fully cooked
  • Heat olive oil/ghee in a saucepan
  • Temper with whole cumin (and dried red chillies – optional)
  • Add a little ginger paste
  • Fry in low flame for 3/4 minutes
  • Stir in the boiled dal to the tempering
  • Check seasoning and serve with steamed rice.