Moong Dal is always Bengali's favorite pick among different type of lentils when it is an special occasion. That is why I prepared Moog Dal in a very special way during Poila Boishakh.. It is actually dry roasted Moog Dal cooked with grated coconut which give wonderful aroma of fried coconut garam masala.
Moong Dal (250 gms)
Coconut(grated) 1/2 cup
Green chili (slitted) 3
Ginger (grated) 1 tbsp
Bay leaf 2
Red chilli 3Turmeric powder 1 tsp
Cumin powder 1/2 tsp
Garam masala powder (1 tsp)
Cumin whole 1 tsp
Mustard oil 2 tbsp
salt as per taste
Sugar 1 tsp
1. Heat a pan and add Moong Dal and roast them for about 5 minute in medium flame until becomes golden brown in color. Remove it from fire and add water and wash dal properly.
2. Take dal in a pressure cooker and add salt and double amount of water boil it for about 5 minute in full pressure. Don't over cook the dal. Remove from fire. Let it cool. Now open the lid and add turmeric powder and mix well.
3. Heat oil in a pan and add bay leaf and whole red chili. Fry them for a minute and add whole cumin seed.
fry them until cumin splutters. Add grated ginger and fry for a minute and then add grated coconut and slitted green chili . Stir fry coconut for a couple of minute until it turns slightly golden yellow. Add cooked dal and stir.
4. Let it cook for 6 to 7 minutes with occasional stirring. Now add sugar (adding more salt is optional as you have already added while boiling the Dal) and garam masala powder (Bengali garam masala). Add another cup of water if it become too thick. Cover the lid and cook for more 4 to 5 minutes.
Serve hot with plain rice and bhaja (Brinjal (Beguni), potato or cauliflower fry)