Recipe: At Home Dhaonebata diye Muger Dal

Recipe: At Home Dhaonebata diye Muger Dal Delicious, fresh and tasty.
Dhaonebata diye Muger Dal. Shobji Diye Bhaja Muger Dal or Bengali Moong Dal with Vegetable - a handful of lentils, some freezer-friendly veggies and few whole spices transform into a pot of deliciousness How to Make Bengali Lau Diye Moonger Daal. Fry the moong dal in a skillet or kadai till it turns brown - without oil. Wash it well in water and keep it dry.
Put the gourd in it and saute it.
Narkel diye Cholar Dal (also known as Bengali Cholar Dal) Pui Saag diye Masoor Dal (also known as Red Lentil Soup with Malabar Spinach) Kolai Dal (also known as Biulir Dal) Bhaja Moong er Daal (also known as Sona Muger Dal) Punjabi Rajma (also known as Rajma curry) Punjabi Chole (also known as Chole) Have you tried the Macher Matha diye Bhaja.
Lau diye Tetor Dal is traditional Bengali dal which is often cooked during summer days in bengali households.
You can have Dhaonebata diye Muger Dal using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients of Dhaonebata diye Muger Dal
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You need of sona mug dal.
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It’s of diced potatoes.
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You need of cauliflower.
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You need of green peas.
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It’s of large tomato.
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Prepare of Green chiles.
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It’s of Green cardimon.
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Prepare of coriander seed paste.
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Prepare of milk.
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Prepare of ghee.
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It’s of dry red chillies.
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It’s of Coriander leaves (optional).
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You need of turmeric powder.
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You need of sugar.
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It’s of Salt.
This nutritious lentil soup is also known as Bengali style Bhaja Muger Dal Uchhe diye or Moong lentil with Bitter & Bottle Gourd.
This simple Uchh er Dal is easily digestible so it is mostly served with rice as part of light summer lunch.
This dal is very quick to make.
And if you have roasted the moong dal and stored it, then it is even quicker.
Dhaonebata diye Muger Dal step by step
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First dry roast the dal till it turns reddish. Now boil the dal with green Chile, potatoes, cauliflower, green peas and green cardimaom..
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Make a paste of coriander seeds and mix it with milk. Now in a pan add ghee the the whole jeera. When it starts splattering add the chopped tomatoes and fry it till it becomes smashy..
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Now add the boiled dal. Let it boil for 2-3 min. Now add turmeric and sugar. Let it cook for 3-4 min. Now add the milk with coriander pasta.add salt to taste Again let it cook for 7-8 min. Put off the flame add ghee and dry red Chile. Garnish it with coriander leaves. Serve it with hot steamed rice..
This dal will not be runny and have a thick consistency, more so because of the fish head added to it.
The head would have now broken down quite a bit and you will see it mixed well with the dal and spices.
Do a taste test and add sugar and salt if needed.
The Maacher Muro Diye Mugger Daal usually starts a lot of meals.
Boil ¾ cup Moong dal with haldi.