As Diwali embarks shortly from now to enlighten our mind and spirit, we should welcome it with all our heart wide open. This is a great occasion to exchange pleasantries, happiness and whatever good in life. Through this blog, I am delighted to share with you a sweet recipe, much loved and adored and called mung laddu or muger methai. It is sweet indeed, soaked generously in ghee. But we should not bother, since it is diwali time and we will enrich our life with the extra sweetness. A very happy diwali to all 🙂
Mung Dal/lentil is somehow a coveted side dish for Bengalis although having almost a regular presence on the platter. It can be prepared in different ways, few of which I have already shared with you. However, ideally those preparations are all without the Cheelka or green cover and known as Dhuli Mung Dal. To me the whole green mung dal is known as only Tarka dal since childhood, which my mother use to turn into a lip smacking dish with roti and salad. Today I am sharing with you the same recipe with little moderation, that is the addition of scrambled egg which makes it smashing. Purely vegetarians however can omit the egg and enjoy the delightful Tarka which is a typical north Indian Dhaba dish as well 🙂
Over one of my earlier posts, perhaps I have expressed my soft corner for Mung dal among all the lentils which also happens to be a personal favourite. We Bengalis prepare Mung Dal not going by any particular recipe but indulge in different methods. We often use different vegetables, sometime add coconut pieces, even add fish head to make it tastier. Even just the Mung dal with steamed rice and thinly sliced potato fry (Aloo Bhaja in Bengali) is my favourite since childhood.
In my earlier post, I shared with you the recipe of Mung dal with Cauliflower & Potato. Today’s recipe is all about Mung dal with another winter vegetable, Spinach. This recipe is also quite new for me but I liked it so very much that couldn’t resist to share with you. Enjoy 🙂
“Dal” or lentils plays an essential role in Bengali cuisine. Mung dal is most coveted among its counterparts and features almost daily in the Bengali food list. Mung dal itself carries a rich flavour which grow well if you add a pinch of ghee in it. However, here I share with you an interesting recipe of Mung dal which in combination with cauliflower and potato adds a new dimension. Stepping beyond the “Dal” territory, it takes the shape of a full fledged curry. You can innovate more up on my recipe by adding pea or even other vegetables you like to it. If you are really bored with usual age old Dal, it can be a refreshing change.
Ingredients to serve 4 :
- Moong dal/lentils – 1 cup
- Cauliflower – 10 – 12 medium pieces
- Potato – 10 – 12 medium pieces
- Tomato (medium size) – ½
- Green chilli – 2
- Ginger paste – ½ tbspoon
- Pinch of turmeric powder
- Cumin seeds – ¼ teaspoon
- Whole garam masala (See under the tab useful supplementaries)
- Bay leaf – 1 or 2
- Garam masala powder – ¼ teaspoon (optional)
- Salt & Sugar to taste
- Cooking oil (Preferably mustard oil)
Roast the lentil in a frying pan over low – medium heat without any oil. Be careful, it should not get burnt. Then wash it properly and boil either in a pressure cooker (2 whistle) or in a pan with 2 cups of water. Don’t overcook the lentil, it should be boiled as long as it holds its shape. Do not discard the water after boiling the lentils.
The cauliflower and potato pieces should not be very small as shown in the picture. Roughly chop the tomato and slice the green chillies into two halves.
Now heat 3 tbspoon of oil in a large frying pan over medium heat. Add cumin seeds, whole garam masala and bay leaf and saute them till get a nice aroma.
Put the cauliflower into it and fry for a 2-3 minutes. Then add potato and again fry both of them while adding salt and turmeric powder.
Add ginger paste, green chilli and chopped tomato when the cauliflower and potato are almost cooked. Again stir for few minutes so that the raw flavour of ginger and tomato goes away.
Now pour the boiled lentils with water into it, add salt and sugar as per your taste. Also add little amount of water if needed. Let it simmer on low – medium flame to mingle all the ingredients very well. Put the gas off when all the vegetables are completely cooked and the dal/lentil has the nice flavour of that. Sprinkle over the garam masala powder and cover it for few minutes. Serve with plain rice or roti.