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Home Dish Traditional Bengali Narkol Diye Bhaja Moong Dal

Traditional Bengali Narkol Diye Bhaja Moong Dal

Name: How to cook Traditional Bengali Narkol Diye Bhaja Moong Dal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Traditional Bengali Narkol Diye Bhaja Moong Dal

#thc #thcweek1 #moong dal #coconut This is a traditional Bengali vegetarian (no onion or garlic) recipe of split yellow moong dal or 'Sona Moong Dal 'cooked with lots of coconut. Dry roasting this dal before cooking brings out the most intense nutty and smokey flavor and as such tastes delicious. Serve this extremely flavourful and protein rich Moong Dal with Coconut in lunch or dinner with steamed rice, roti,luchi etc. alongwith curries,fries,chutney for a complete meal platter.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

1/2 cup

Yellow Moong Dal roasted

2 tbsp

coconut chopped

2 tsp

coconut grated

1.5 tsp

ginger paste

1/2 tsp

turmeric powder

1/4 tsp

cumin powder

1/4 tsp

garam masala

To taste

salt

1/2 tbsp

sugar

bay leaves

1-2

dry red chilli

1/2 tsp

cumin seeds

green and red chillies

1 tbsp

mustard oil

1 tbsp

ghee

1 tsp

coriander chopped

3-4 cups

warm water

Cooking instructions

* Step 1

Heat a wok and dry roast moong dal (split yellow lentils) till light brown and there is a nutty aroma of fried dal.Wash and soak dal for 5 minutes.Then pressure cook dal with 2 cups water,1/2 tsp salt,bay leaves, turmeric powder and 1 tsp ghee.Pressure cook upto 3 whistles.Open lid after 5 minutes.Dal should be cooked,but not mushy.

* Step 2

Heat 1 tbsp mustard oil in a wok.Sprinkle dry red chillies and cumin seeds.When they sizzle, add chopped coconut and fry for sometime.Add grated coconut and ginger paste and toss.Pour cooked dal over it.Adjust water to get required consistency. Add salt and sugar to taste and boil.

* Step 3

Sprinkle ghee and garnish with chopped coriander,dry red chilli and red and green chillies.Serve hot in lunch or dinner with steamed rice,roti,luchi etc alongwith jhuri aloo bhaja or fried brinjal (beguni),curry and chutney for a complete meal platter.