How to make Moong Mooshur Daal -
A typical Bengali preparation – mixed split green gram and split red lentils that goes so well with steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless green gram (dhuli moong dal), Split red letnils (masoor dal)
Cuisine : Bengali
Course : Dals and Kadhis
For more recipes related to Moong Mooshur Daal checkout Tadkewali Dal -SK Khazana. You can also find more Dals and Kadhis recipes like Dal Fry -- SK Khazana Masoor Dal with Tomato - SK Khazana Dal Makhni Raw banana curry
Moong Mooshur Daal Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Moong Mooshur Daal Recipe
Split skinless green gram (dhuli moong dal) soaked 1/2 cup
Split red letnils (masoor dal) soaked 1/2 cup
Oil 2 teaspoons
Cumin seeds 1/2 teaspoon
Garlic chopped 4-5 cloves
Medium onions chopped 2
Medium tomato 1
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
Green chillies 2
Fresh coriander leaves chopped to garnish
Method
Step 1
Heat oil in a pressure cooker, add cumin seeds, reduce heat and saute till they change colour. Add garlic, mix and sauté for a minute. Add onions, mix and sauté on medium heat till they turn golden brown.
Step 2
Chop the tomato and add, mix and continue to sauté on medium heat for 2-3 minutes or till soft and pulpy. Add turmeric powder, salt, sugar and broken green chillies, mix and sauté for 1-2 minutes.
Step 3
Add split green gram and split red lentils, mix and sauté on high heat for 2-3 minutes. Add sufficient water and mix well. Cover and cook under pressure on medium heat till 3 whistles are given out or till the both the grams are completely cooked.
Step 4
Open the cooker once the pressure has reduced completely, transfer cooked dal in into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
