Moong dal with Veggies (Moong dal soup with Veggies)

Moong dal is a Bengali delicacy. The dal course is usually the most substantial course, especially in West Bengal. The split moong dal is roasted in a frying pan till it turns deep golden (not brown) and gives a nutty aroma. Sometimes it is dry roasted as well. It is then cooked and tempered with spices which only enhance the flavor. It's perfect for holidays, Hindu festival or weekend lunches. This dish is served hot with steamed white basmati rice accompanied with potatoes fries (like French fries, or shredded and fried), pickles, or a salad.

Total time: 30 min     Prep time: 5 min

Ingredients:

3 cups Moong Dal

1/2 tsp Panch Phoron

2 whole Dry Red Chilies

1 tsp Ginger (finely chopped)

1/4 tsp Turmeric powder

1/4 tsp Red Chili powder

1/4 tsp Cumin powder

1/4 tsp Coriander powder

1 tsp Sugar

Salt - To taste

2 tbsp Ghee

2 tbsp White Oil

6 pieces Green Chili (slit)

Vegetables:

2 Potatoes (halved)

½ cup Cauliflowers, (dices)

½ cup Carrot (dices)

Green beans - 6, cut into pieces

½ cup Green peas

 

Preparation:
1.      Cook the dal in pressure cooker.
2.      Heat a cooking pan. Put oil, add panch phoran, and whole dry red chilies, wait till it crackles.
3.      Add ginger; keep stirring till it turns light brown.
4.      To this add turmeric powder, red chili powder, cumin powder and coriander powder.
5.      Sauté it for half a minute.
6.      Add vegetables and keep stirring cook till the vegetables turn tender.
7.      Add the boiled dal and salt to taste.
8.      Add 2 cups water, garam- masala and ghee.
9.      Bring to boil on low heat and remove. Serve hot garnish with green chili.