Bhaja muger dal

Bong Eats’ selected bhaja moong dal is a roasted-dal preparation with cauliflower, carrots, tomatoes and peas. The publisher describes this vegetable version as a winter preparation for special occasions.

The moong dal is dry-roasted while being stirred until its yellow color becomes pinkish brown. It is transferred to a separate pot, washed and boiled in water until cooked while its grains remain unbroken.

Mustard oil is tempered with dried red chilli, bay leaf, cardamom, cinnamon, clove, cumin seeds and one of the green chillies. The carrots, cauliflower, tomatoes and shelled peas fry in sequence.

The same boiled dal and its water are poured into the vegetables. Salt, sugar and turmeric are stirred in, and the pot bubbles gently over low heat.

Chopped coriander, the remaining slit green chilli, Bengali garam moshla and ghee finish the dal. The pot is covered so the dal can take up these finishing flavors before serving.