Shobji Diye Moog Daal er Curry

A vegetable lover? But hate pulses? Or vice versa? Then this is what you need to have to increase your love for both the things. I often cook it at home, particularly during the winter.
There can be two variations of this. When I am serving this to guests then I cook the same with peas and potatoes diced; but when cooking at home for ourselves, I try to use as much and as many varieties of vegetables as possible.
Ingredients:
• Moong Daal/ Lentil (dry roasted and then washed well)
• Vegetables (such as carrots, green beans, cauliflower, peas, potato etc)
• Turmeric
• Salt
• Chili
• Cumin Powder
• Sugar
• Coriander Powder.
• Cooking oil
• Ghee
• Bay leaves
• Onion (finely chopped)
• Ginger paste
• Garam Masala powder
• Whole Garam masala crushed (cinnamon, cardamom and cloves)

Method:
• Take a flat-bottomed cooking pot with depth, what we generally call “dekchi” in Bengali and fry the moong daal.
• Heat oil in the pan and temper it with bay leaves, garam masala, onion and ginger paste
• Add the cubed vegetables to this
• Stir well
• Add salt, turmeric powder, cumin powder, coriander powder, garam masala and little sugar to it. Don’t forget to put in chili.
• Cook the daal along with the vegetables.
• Then put a little amount of water.
• Stir for a while again and add water enough (preferably warm water) to it so that both the daal and the vegetables get boiled.
• Once it reaches your desired consistency, to make it taste better add drops of ghee. Remove from heat and serve. It can be served with both rice or roti.
• Also keep it in mind that this preparation won’t be runny as a broth. It is going to be of thicker constituency.