Bhaja Moong Dal Shobji Diye
by Tarla Dalal
Added to 15 cookbooks
This recipe has been viewed 26386 times
A dal recipe from the kitchens of Bengal , the Bhaja Moong Dal Shobji Diye brings together moong dal with a horde of colourful, tasty and nutritious veggies!
A traditional tempering of whole spices gives the dal a tantalising aroma while tangy tomatoes and a dash of garam masala are used to boost its flavour.
It is important to handle the dal properly to get the proper consistency and mouth-feel of this dal. Remember to dry roast it before cooking, and cook it only till it is soft but remains whole. It should not become over-cooked and mushy.
Enjoy this awesome recipe, which pools in the goodness of dal and veggies in a very healthy and tasty way. With lots of fibre and ample nutrients, this dish is diabetic-friendly too.
Try similar diabetic recipes like Bajra, Whole Moong and Green Pea Khichdi or Fada ni Khichdi .
- Put the yellow moong dal in a broad non-stick pan , dry roast it on a medium flame for 6 minutes.
- Transfer the roasted yellow moong dal in a deep non-stick pan, add 2½ cups of hot water, mix well, cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally. Keep aside.
- Heat the mustard oil in a deep non- stick pan, add the kashmiri dry red chilli, bayleaf, cardamom, cinnamon, clove , cumin seeds , green chilli and sauté on a medium flame for 30 seconds.
- Add the carrots and sauté on a medium flame for 1 minute.
- Add the cauliflower florets and sauté on a medium flame for 1 minute.
- Add the tomatoes and peas and sauté on a medium flame for 1 minute.
- Pour the boiled yellow moong dal with its water, add turmeric powder and salt, mix gently. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the garam masala, coriander and mix gently.
- Serve hot.
Nutrient values (Abbrv) per serving
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