Bengali Mixed Veg Daal Recipe Easy and Delicious Guide

Bengali cuisine is renowned for its comforting and flavorful dishes, and the Bengali Mixed Veg Daal is no exception. This hearty lentil dish combines the nourishing goodness of yellow lentils with a medley of fresh vegetables, infused with traditional Bengali spices and mustard oil.

It’s a perfect one-pot meal that is wholesome, easy to prepare, and packed with layers of taste. Whether you’re a seasoned cook or a beginner exploring Indian flavors, this recipe will bring warmth and vibrancy to your dining table.

The balance of protein from the lentils and nutrients from the mixed vegetables makes it a wholesome, satisfying meal that can be enjoyed any day of the week.

This dish is not only nutritious but also budget-friendly and versatile, making it a favorite among families across Bengal and beyond. The subtle tang from tomatoes combined with the earthy aroma of mustard seeds and the gentle heat from green chilies creates a symphony of flavors that will keep you coming back for more.

Serve it with plain steamed rice or a side of Magic Dough Recipe for a complete and soul-satisfying meal.

Why You’ll Love This Recipe

Bengali Mixed Veg Daal is a celebration of simplicity and flavor. This recipe lets you enjoy the best of lentils and vegetables in a single pot, requiring minimal prep but delivering maximum taste.

It’s an ideal dish for busy weeknights or lazy weekends when you want comfort food that’s both healthy and filling.

The use of mustard oil and traditional spices like bay leaves, turmeric, and cumin seeds gives this daal its distinctive Bengali character. Plus, the mixed vegetables add color, texture, and nutrition, making it a wholesome meal that appeals to vegetarians and meat-eaters alike.

If you love dishes like Jamaican Minced Beef Recipes or Kosher Sushi Salad Recipe, then this daal will be a perfect addition to your repertoire of comforting dishes.

Ingredients

• 1 cup yellow moong dal (split yellow lentils), rinsed and soaked for 30 minutes
• 1 medium potato, diced
• 1 small carrot, diced
• 1/2 cup green peas (fresh or frozen)
• 1 small tomato, chopped
• 1 small onion, finely chopped
• 2 green chilies, slit
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder (optional)
• 2 tbsp mustard oil (or vegetable oil if unavailable)
• Salt to taste
• 4 cups water
• Fresh coriander leaves for garnish

Equipment

• Medium-sized saucepan or pressure cooker
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Serving bowl

Instructions

1. Prepare the dal: Rinse the moong dal thoroughly under running water until the water runs clear. Soak it for about 30 minutes to soften and reduce cooking time.
2. Cook the dal and vegetables: In a saucepan or pressure cooker, add the soaked dal along with diced potato, carrot, green peas, chopped tomato, and 4 cups of water. Add turmeric powder and salt to taste. If using a pressure cooker, cook for 3-4 whistles on medium heat. If using a saucepan, cook covered until the dal and vegetables are tender, about 25-30 minutes.
3. Prepare the tempering (tadka): Heat mustard oil in a small pan over medium heat until it starts to smoke slightly (this removes the raw flavor). Reduce heat to low and add mustard seeds, cumin seeds, bay leaf, and slit green chilies. Let the seeds crackle and release their aroma, about 30 seconds.
4. Sauté onions: Add the finely chopped onions to the tempering and sauté until golden brown. This step adds a deep flavor base to the daal.
5. Add spices: Sprinkle red chili powder (if using) and stir for a few seconds. Be careful not to burn the spices.
6. Combine tempering with dal: Pour the hot tempering mixture into the cooked dal and vegetables. Stir well to combine all the flavors.
7. Simmer: Let the daal simmer on low heat for another 5-7 minutes to allow the flavors to meld beautifully.
8. Garnish and serve: Remove from heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice or your favorite Indian bread.

Tips & Variations

For an authentic Bengali touch, mustard oil is preferred for tempering as it imparts a unique pungency that defines the cuisine.

• Vegetable variations: Feel free to add other vegetables like eggplant, bottle gourd, or beans for more variety.
• Spice adjustment: Adjust green chilies and red chili powder according to your heat preference.
• Consistency: If you prefer a thicker daal, reduce the water quantity or mash some of the lentils after cooking.
• Pressure cooker shortcut: Using a pressure cooker significantly reduces cooking time and infuses flavors deeply.
• Vegan option: This recipe is naturally vegan, making it a great protein-rich meal for plant-based diets.

Nutrition Facts

Serving Suggestions

This Bengali Mixed Veg Daal pairs beautifully with plain steamed basmati rice or fragrant jeera rice. For a more indulgent meal, serve alongside Kosher Short Ribs Recipe or a simple cucumber raita to balance the spices.

You can also enjoy it with Indian bread like Marzipan Challah Recipe or chapatis for a wholesome, filling meal. Adding a side of pickled vegetables or a fresh salad can elevate the meal further.

Conclusion

The Bengali Mixed Veg Daal is a wonderful dish that brings comfort and nutrition to your table with minimal effort. Its combination of lentils and fresh vegetables, enhanced by the distinct flavors of mustard oil and traditional spices, makes it a timeless recipe perfect for any occasion.

Whether you are new to Bengali cuisine or looking for a new take on lentil dishes, this recipe is sure to delight your taste buds and nourish your body.

Enjoy this daal as a satisfying lunch or dinner, and don’t hesitate to experiment with different vegetables or spice levels to make it your own. For more delicious and diverse recipes, explore our collection including the Lump Of Coal Recipe or the Lil Smokies Chili Recipe.

Happy cooking and bon appétit!

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