Bhaja Moong Dal with vegetables
This Dal recipe is sufficient to go with rice, no other dishes are required. This cooking is done with very little oil and seasonal vegetables, which make it a nourishing dish.
Ingredients:
- Moong Dal: 1 cup
- Water: 2 cups + ½ cup
- Whole cumin seed: ½ tsp
- Bay leaf: 1 no.
- Turmeric powder: ½ tsp
- Salt: ¼ tsp + ¼ tsp
- Potato diced into 1 cm cube: 1 small
- Cauliflower (cut into small florets): 10-12 pcs
- Carrot diced into 1.5 cm cubes: One medium
- Beans cut into 4 to 5 cm pieces: 8-10 nos.
- Green peas: 2 tbs
- Oil: 1 tbs (total quantity)
- Sugar: ½ tsp
Procedure:
- Boil 2 cups of water and keep aside.
- Roast moong dal till it turns light brown.
- Wash dal thoroughly, drain and keep aside.
- Add salt (¼ tsp), turmeric powder and ½ tsp oil to the boiling water.
- Add fried dal and cook till dal is tender.
- Parboil the cauliflower in 2 cups of water with a pinch of salt for 2 to 3 minutes and drain the water.
- Heat rest of the oil in a wok, till smoking.
- Lower the flame.
- Add whole cumin seeds, bay leaf and fry for 1 minute till you get aroma of the fried cumin seeds.
- Add the potatoes, cauliflower and cook till tender.
- Add carrots, beans and green peas, add ¼ tsp salt and cook on low flame till all the vegetables get well mixed with spices.
- Pour the cooked dal into the wok, add boiled water if consistency is thick.
- Lower flame and add sugar.
- Cook dal on low flame for about 3 to4 minutes, till the vegetables and dal get well blended.
- Serve with steamed rice.
Cook's tips:
- Other vegetables can be added, e.g. broccoli, raw-papaya.
- Add enough water and little oil while cooking moong dal as it tends to form lumps.
- While pouring dal in the wok, take care to pour slowly so that you don't get burn from the steams.
