Hello, Good News! Welcome to our blog, where we share with you the best recipes from different cuisines. Today, we are going to show you how to make moong dal recipe Bengali style, a delicious and healthy dish that is easy to prepare and full of flavor.
Moong dal, also known as green gram or mung bean, is a type of legume that is widely used in Indian cuisine. It is rich in protein, fiber, vitamins, and minerals, and has many health benefits. Moong dal can be cooked in various ways, such as soups, stews, curries, salads, and snacks. One of the most popular ways to cook moong dal is to make a dal or lentil stew, which can be served with rice, roti, or bread.
What is Moong Dal Recipe Bengali Style?
Moong dal recipe Bengali style is a traditional dish from the eastern region of India, especially West Bengal and Bangladesh. It is a simple yet flavorful dal that is cooked with onion, ginger, garlic, green chilies, turmeric, cumin, coriander, salt, and sugar. The dal is then tempered with mustard seeds, dried red chilies, curry leaves, and asafoetida in hot oil or ghee. This adds a nice aroma and taste to the dish.
Moong dal recipe Bengali style is usually served with steamed rice or luchi (deep-fried flatbread). It can also be enjoyed with paratha (layered flatbread) or poori (puffed flatbread). Some people like to add lemon juice or tamarind pulp to the dal for a tangy flavor. You can also garnish the dal with fresh coriander leaves or coconut flakes for extra freshness and texture.
How to Make Moong Dal Recipe Bengali Style?
Making moong dal recipe Bengali style is not difficult at all. You just need to follow these simple steps:
- Wash and soak the moong dal in water for about 20 minutes. Drain and set aside.
- Heat oil or ghee in a pressure cooker over medium-high heat. Add onion, ginger, garlic, green chilies, turmeric, cumin, coriander, salt, and sugar. Saute for about 10 minutes or until the onion is soft and golden.
- Add the soaked moong dal and water to the pressure cooker. Mix well and bring to a boil. Close the lid and cook for about 15 minutes or until the dal is soft and mushy.
- Release the pressure and open the lid. Check the consistency of the dal and adjust the water if needed. You can also mash some of the dal with a spoon or a potato masher for a creamier texture.
- Heat oil or ghee in a small pan over high heat. Add mustard seeds, dried red chilies, curry leaves, and asafoetida. Fry for a few seconds or until the mustard seeds crackle and the chilies turn dark.
- Pour this tempering over the cooked dal and mix well.
- Serve hot with rice or bread of your choice.
What are the Benefits of Moong Dal?
Moong dal is not only tasty but also nutritious. Here are some of the benefits of moong dal:
- Moong dal is a good source of plant-based protein, which helps in building muscle mass and repairing tissues.
- Moong dal is high in fiber, which aids in digestion and prevents constipation. It also helps in lowering cholesterol and blood sugar levels.
- Moong dal is rich in iron, which prevents anemia and boosts energy levels.
- Moong dal contains folate, which is essential for pregnant women and fetal development.
- Moong dal has antioxidants, which fight against free radicals and protect against oxidative stress and inflammation.
- Moong dal has anti-inflammatory properties, which reduce swelling and pain in joints and muscles.
How to Store and Reheat Moong Dal?
If you have any leftover moong dal recipe Bengali style, you can store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it in freezer-safe bags or containers for up to 3 months.
To reheat moong dal recipe Bengali style, you can either microwave it in a microwave-safe bowl for about 2 minutes or until hot. Or you can transfer it to a pot and heat it over medium-low heat on the stove, stirring occasionally, for about 10 minutes or until hot. You may need to add some water if the dal is too thick.
How to Serve Moong Dal Recipe Bengali Style?
Moong dal recipe Bengali style is a versatile dish that can be served with various accompaniments. Here are some of the common ways to serve moong dal recipe Bengali style:
- With steamed rice or jeera rice (rice cooked with cumin seeds).
- With luchi, paratha, poori, or roti (different types of Indian bread).
- With aloo posto (potatoes cooked with poppy seeds) or aloo dum (potatoes cooked in a spicy gravy).
- With begun bhaja (fried eggplant slices) or baingan bharta (mashed roasted eggplant).
- With raita (yogurt with cucumber, onion, and spices) or chutney (a spicy or sweet sauce made with fruits, vegetables, or herbs).
- With salad (a mix of fresh vegetables and fruits) or pickle (a preserved food item made with vinegar, salt, sugar, and spices).
A Detailed Table Breakdown of Moong Dal Recipe Bengali Style
To give you a better idea of the ingredients and nutrition facts of moong dal recipe Bengali style, we have prepared a detailed table breakdown for you. The table shows the amount, measurement, calories, and macronutrients of each ingredient used in the recipe. The table also shows the total calories and macronutrients of the whole dish and per serving. The serving size is based on 4 servings.
| Ingredient | Amount | Measurement | Calories | Protein | Carbs | Fat |
|————|——–|————-|———-|———|——-|—–|
| Moong dal | 1 cup | 200 g | 678 | 48 g | 120 g | 2 g |
| Oil or ghee| 4 tbsp | 60 ml | 480 | 0 g | 0 g | 54 g|
| Onion | 1 | 100 g | 40 | 1 g | 9 g | 0 g |
| Ginger | 1 inch | 10 g | 8 | 0 g | 2 g | 0 g |
| Garlic | 4 cloves| 12 g | 16 | 0 g | 4 g | 0 g |
| Green chilies| 2 | 10 g | 4 | 0 g | 1 g | 0 g |
| Turmeric | 1 tsp | 3 g | 9 | 0 g | 2 g | 0 g |
| Cumin | 1 tsp | 2 g | 8 | 0 g | 1 g | 0 g |
| Coriander | 1 tsp | 2 g | 5 | 0 g | 1 g | 0 g |
| Salt | to taste| – |- |- |- |- |
| Sugar | to taste| – |- |- |- |- |
| Water | as needed|- |- |- |- |- |
| Mustard seeds|1 tsp |2g |10 |1g |1g |- |
| Dried red chilies|2 |- |- |- |- |- |
| Curry leaves|10 |- |- |- |- |- |
| Asafoetida|hing |- |- |- |- |- |
**Total** (whole dish): **1258 calories**, **50 grams of protein**, **140 grams of carbs**, **56 grams of fat**
**Per serving** (4 servings): **314.5 calories**, **12.5 grams of protein**, **35 grams of carbs**, **14 grams of fat**
FAQs about Moong Dal Recipe Bengali Style
What is the difference between moong dal and yellow split peas?
Moong dal and yellow split peas are both types of legumes that look similar in shape and color. However, they are different in terms of origin, taste, and cooking time. Moong dal is derived from green gram or mung bean, which is native to India and Southeast Asia. Yellow split peas are derived from field peas or pisum sativum, which are native to Europe and West Asia. Moong dalhas a mild and nutty flavor, while yellow split peas have a more earthy and sweet flavor. Moong dal cooks faster than yellow split peas, as it does not require pre-soaking and takes about 15 to 20 minutes in a pressure cooker. Yellow split peas need to be soaked for at least 4 hours and take about 30 to 40 minutes in a pressure cooker.
Can I use other types of dal for this recipe?
Yes, you can use other types of dal for this recipe, such as masoor dal (red lentils), toor dal (pigeon peas), chana dal (split chickpeas), or urad dal (black gram). However, each type of dal has a different texture, flavor, and cooking time, so you may need to adjust the amount of water and spices accordingly. You can also mix different types of dal for a more varied taste and nutrition.
Can I make this recipe vegan or gluten-free?
Yes, you can make this recipe vegan or gluten-free by making some simple substitutions. To make it vegan, you can use oil instead of ghee for both sauteing and tempering. To make it gluten-free, you can use asafoetida powder instead of hing, which is a solidified resin that may contain wheat flour. You can also skip the hing altogether if you don’t have it or don’t like it. Asafoetida and hing are both used to enhance the flavor and aroma of the dish and also aid in digestion.
How can I make this recipe more spicy or less spicy?
The spiciness of this recipe depends on the amount and type of green chilies and dried red chilies you use. If you want to make it more spicy, you can increase the number of green chilies and dried red chilies, or use hotter varieties such as Thai bird’s eye chilies or Kashmiri red chilies. You can also add some red chili powder or garam masala to the dal for extra heat. If you want to make it less spicy, you can reduce the number of green chilies and dried red chilies, or use milder varieties such as serrano chilies or cayenne peppers. You can also remove the seeds and membranes of the chilies before chopping them, as they contain most of the capsaicin, which is the compound that makes chilies hot.
What are some tips and tricks to make this recipe better?
Here are some tips and tricks to make this recipe better:
- Use fresh moong dal for best results. Old moong dal may take longer to cook and may not have the same flavor and texture.
- Wash and soak the moong dal well before cooking. This will help remove any dirt, impurities, and excess starch from the dal. It will also reduce the cooking time and make the dal more digestible.
- Do not overcook or undercook the moong dal. Overcooking will make the dal too mushy and watery, while undercooking will make it too hard and dry. Cook the dal until it is soft but still holds its shape.
- Adjust the consistency of the dal according to your preference. You can add more water if you like a thinner dal or less water if you like a thicker dal. You can also mash some of the dal with a spoon or a potato masher for a creamier texture.
- Temper the dal at the end for maximum flavor and aroma. Tempering is a process of frying spices in hot oil or ghee and then adding them to the cooked dish. This enhances the taste and smell of the dish and also adds some crunchiness.
Conclusion
We hope you enjoyed learning how to make moong dal recipe Bengali style with us. This is a delicious and healthy dish that is easy to prepare and full of flavor. You can serve it with rice or bread of your choice and enjoy it with your family and friends.
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