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Home Dish Narkel diye Bhaja Muger Dal: Bengali Style- Yellow Moong Dal with Coconut (Without Onion-Garlic)

Narkel diye Bhaja Muger Dal: Bengali Style- Yellow Moong Dal with Coconut (Without Onion-Garlic)

Name: How to cook Narkel diye Bhaja Muger Dal: Bengali Style- Yellow Moong Dal with Coconut (Without Onion-Garlic) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Narkel diye Bhaja Muger Dal: Bengali Style- Yellow Moong Dal with Coconut (Without Onion-Garlic)

This is one of the most popular & commonest types in the Bengali Cuisines…& almost the Bong families prepare this at least 3-4 times in a month- I believe ?!

Ingredient

Food ration :

3-4 people

Cooking time :

30 mins. Prep Time: 20 mins.

1/2 Cup

Yellow Moong Dal: Dry Roasted, Washed & Pre-Cooked/Pressure Cooked (Not Mushy)

To Taste

Salt

1/2-1 tbsp

Sugar (Recommended): This one’s slightly on the sweeter side being Satwik

1/4 Cup

Fresh Coconut: Finely Grated or Chopped

1/4 Cup

Fresh/Frozen Green Peas

1 tbsp

Fresh Ginger Paste

1 tbsp

Mustard Oil or any other Cooking Oil

1-2

Bay Leaves

Whole Dry Red Chillies

1 tsp

Cumin Seeds

1/4 tsp

Hing/Asafoetida: Optional

1.5-2 tbsps

Ghee

1 tbsp

Fresh Grated Coconut

Green Chillies

Cooking instructions

* Step 1

First Up: Heat up a frying pan/wok/pot over the medium flame- Dry Roast the given measured Dal until it releases a nutty brown looks & flavour both- Wash it well & then, boil it with sufficient water until well cooked yet, ensure that, it doesn’t turn out to be mushy- Set Aside

* Step 2

* Step 3

Now, heat up a heavy bottomed pan/vessel: Add in the tempering spices to it & sauté until fragrant, in goes the grated coconut- Sauté until gently browned- Add in the seasonings as well (salt and sugar, green peas, ginger, etc.)

* Step 4

Once everything’s nicely sautéed & smells nuttier- Pour in the cooked dal into it, mix everything well together until nicely combined and well blended- Add in some hot water to it & adjust its consistency too- Cover & allow it to cook while, stirring occasionally in between

* Step 5

Once all done: Add in the reserved ginger, ghee & a tsp of raw mustard oil (optional)- Give it all a really good mix- Flame goes off & let it sit on its standing position with the lid on for another 10 mins time before serving it piping hot with the hot steamed rice and fritters/condiments/chutneys, of your choice