Bengali Veg Moong Dal Recipe Easy and Delicious Guide

Bengali cuisine is renowned for its subtle yet intricate flavors, and one of the gems in its vegetarian repertoire is the Bengali Veg Moong Dal. This dish beautifully combines the earthy goodness of yellow moong dal with fresh seasonal vegetables, creating a comforting and wholesome meal.

Traditionally, Bengali households enjoy this dal as part of their everyday meals, relishing its light texture and mildly spiced essence that soothes the palate. Whether you are a seasoned fan of Bengali food or new to its culinary wonders, this recipe promises a delightful experience with each spoonful.

Moong dal is not only nutritious but also quick to cook, making this dish perfect for busy weeknights or when you want something nourishing yet simple. The addition of vegetables like potatoes, carrots, and beans enriches the dal with texture and color, turning it into a vibrant, hearty stew.

Served with steamed rice or a rustic flatbread, this Bengali Veg Moong Dal is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This recipe is a fantastic introduction to Bengali vegetarian cooking. It’s light on the stomach yet filling, perfect for those seeking a healthy meal without compromising on taste.

The use of everyday ingredients and uncomplicated steps makes it accessible to cooks of all skill levels. Plus, the tempering of mustard seeds and a hint of turmeric infuses the dal with authentic Bengali flavors that are both comforting and aromatic.

It’s also extremely versatile. You can customize the vegetables based on what you have on hand or your preferences, and it freezes well, making leftovers a breeze.

For a nutritious, flavorful meal that’s quick to prepare, this Bengali Veg Moong Dal ticks all the boxes.

Ingredients

• 1 cup yellow moong dal (split yellow gram), rinsed and soaked for 30 minutes
• 2 medium potatoes, peeled and diced
• 1 medium carrot, peeled and diced
• 1/2 cup green beans, chopped into 1-inch pieces
• 1 medium tomato, chopped
• 1 green chili, slit (optional)
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• 2 dried red chilies
• 2-3 garlic cloves, finely chopped
• 1-inch piece of ginger, grated
• 1 tbsp mustard oil (or vegetable oil)
• 4 cups water
• Salt to taste
• Fresh coriander leaves for garnish

Equipment

• Pressure cooker or large saucepan
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or ladle
• Small frying pan for tempering
• Serving bowl

Instructions

1. Prepare the dal and vegetables: Rinse the moong dal thoroughly under running water until the water runs clear. Soak it for about 30 minutes to help it cook faster. Meanwhile, peel and dice the potatoes and carrot, chop the green beans, and set aside.
2. Cook the dal: In a pressure cooker or large saucepan, combine the soaked moong dal with 4 cups of water, turmeric powder, and a pinch of salt. Bring to a boil, then simmer for 3-4 whistles if using a pressure cooker, or about 25 minutes in a saucepan until the dal is soft and mushy.
3. Add the vegetables: Once the dal is cooked, add the diced potatoes, carrots, green beans, chopped tomato, and slit green chili. Mix well and cook on medium heat until the vegetables are tender, about 10-12 minutes. Add water as needed to adjust the consistency.
4. Prepare the tempering (tadka): In a small frying pan, heat the mustard oil until it starts to smoke lightly. Reduce the heat and add the mustard seeds. When they begin to pop, add the dried red chilies, chopped garlic, and grated ginger. Sauté for 1-2 minutes until the garlic turns golden and aromatic.
5. Combine and simmer: Pour the tempering over the cooked dal and vegetables. Stir well. Adjust salt and add a little water if needed. Let the dal simmer for another 5 minutes to absorb the flavors.
6. Garnish and serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice or your favorite Indian bread.

Tips & Variations

For a richer flavor, try adding a pinch of asafoetida (hing) to the tempering. It enhances the digestibility and adds depth to the dal.

If you prefer a creamier texture, mash some of the cooked dal and vegetables before adding the tempering.

To make it a bit more festive, add a handful of fresh peas or diced pumpkin along with the other vegetables.

You can substitute mustard oil with ghee or vegetable oil if you prefer a milder taste. For a spicier version, increase the number of green chilies or add a pinch of red chili powder.

Nutrition Facts

Serving Suggestions

This Bengali Veg Moong Dal pairs beautifully with plain steamed basmati rice or fragrant jeera rice. For a more traditional Bengali meal, serve it alongside Lump Of Coal Recipe or simple sautéed greens.

It also complements an Indian flatbread like chapati or paratha for a light lunch or dinner. Add a side of crunchy cucumber salad or a dollop of yogurt to balance the warm spices and add freshness.

Conclusion

Bengali Veg Moong Dal is a perfect example of how simple ingredients can come together to create a dish that is both comforting and nutritionally rich. Its soothing flavors and wholesome vegetables make it an excellent choice for anyone looking to enjoy authentic Bengali flavors without too much fuss.

The recipe is adaptable, healthy, and perfect for everyday meals, offering a taste of Bengal in every bite.

Whether you’re a vegetarian or simply want to add more plant-based meals to your diet, this dal is a delicious, easy-to-make option that everyone will appreciate. Give it a try and enjoy the subtle spices and fresh veggies that define this classic dish.

For more inspiring recipes, be sure to check out our Magic Dough Recipe and the delightful Kosher Sushi Salad Recipe for a diverse culinary adventure.

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