Sunday, January 18, 2009

Bengali Sona Muger Dal

One of the evergreen favourites at any Bengali meal- Moong Dal cooked in ghee. Somehow, despite trying so many times, never could recreate either the aroma or the taste that Mom used to get. Maybe it was some secret ingredient she never told us, or maybe it was just her. Who knows, here’s a recipe from the time I got closest to that old flavour.

Ingredients (Servers 2):

Moong Dal -½ cup (Would be best if you could get the variety we call ‘Sona Mung’ in Bengal)
Ghee- 1 tbsp
Cumin seeds (jeera)- ¼ tsp
Salt to taste
Sugar to taste


Wash dal and dry. Put a pan on low heat and add dal. Keep stirring constantly till dal starts emitting a sweet aroma. Take care not to burn dal to brown. Now add salt and water and boil dal till soft. If you are using a pressure cooker, you should boil till two whistles.

Heat ghee in frying pan, and add the cumin seeds. Once the cumin seeds start to pop add the strained dal and cook for five minutes. Add the water leftover from boiling the dal, salt sugar to taste and a pinch of turmeric powder. Cook till an even consistency. Add 1 tsp of ghee, cover and take off flame.

Serve hot with rice. This aromatic and creamy dal can be had with rice as a complete meal. The best part is that not only does it taste great, but between dal and rice, they have all the amino acids required by the body. So you have a meal which covers all food groups- complete protein, carbohydrates and fat.

1 comment:

Pinky said...

Darun khete