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Ingredient
Jhinge diye Bhaja Muger Dal
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Chef :
Bethica DasJhinge diye Bhaja Muger Dal
#dalcurry - This is no restaurant style dish. It is just a simple Bengali homemade style moong dal recipe with turai / ridge gourd thrown in. This is a 'no-onion-no garlic' recipe. I just did a tempering of ginger, bay leaves, whole garam masala and panch phoron and finished off with coriander leaves and ghee for some flavour. You can enjoy it with plain steamed rice and papad as accompaniment.
Ingredient
1 tbsp.
mustard oil
1-2
bay leaves
1 "
cinnamon stick
4
cloves
1 tsp.
ginger, grated
to taste
salt
1/2 tsp.
turmeric powder
1-2
green chilies
1/2 tsp.
roasted cumin powder
1 tsp.
ghee (clarified butter)
2 tbsp.
coriander leaves, chopped
Cooking instructions
* Step 1
Discard the peel partially and cut into roundels.
* Step 2
Pressure cook the dal & the chopped turai in 1 cup water & turmeric powder for 4-5 whistles.
* Step 3
Heat oil in a pan & temper with the bay leaf, red chilies, panch phoron, cinnamon, cardamoms and cloves. Allow it to splutter.
* Step 4
Add the grated ginger & saute for a few seconds.
* Step 5
Add the boiled dal, cumin powder, salt & green chilies. Simmer on a low flame for 2-3 minutes.
* Step 6
When done, add ghee and coriander leaves.
* Step 7
Serve with plain steamed rice for a great comfort meal.
Note: if there is a photo you can click to enlarge it
Tag
split green gram (moong dal), dry roasted & soaked for 30 minutes
Ridge gourd (turai) cut into roundels
Mustard oil
Bay leaves
dry red chilies
panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
cinnamon stick
green cardamoms
cloves
ginger (grated)
Salt
turmeric powder
green chilies
roasted cumin powder
Ghee. Clarified butter
Coriander leaves, chopped
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