Bhaja Muger Dal is a delicacy from the range of Bengali cuisine that has been a part of festive menus for centuries. The smokey aroma of dry roasted moong dal cooked with ginger is what makes this Bengali dal recipe so special. Often served as a precursor to more illustrious non-vegetarian dishes like macher kalia or kosha mangsho, it is also a protein-based dish mainly cooked for vegetarian Bengalis.
This bhaja moong dal is a bit different as I have used a regional ingredient known as Aam Ada or Mango Ginger. Closely related to turmeric, this plant is native to Bengal and is often incorporated into Bengali dishes. It adds a mild aroma of mango to the dishes which adds to the nuttiness of the roasted moong dal.
Why is Bhaja Muger Dal so special?
There are a couple of ways of cooking a dal and the two main ways are either cooking them raw (kancha) or dry roasted (bhaja). Kancha is where the dal is washed and cooked before tempering it with spices. You can try the Kancha Muger Dal recipe from my blog. But in the case of bhaja muger dal, the moong dal is dry roasted in an open wok or kadhai till they turn golden and aromatic. Afterward, the dal is washed, cooked, and then tempered with spices.
This kancha muger dal cooked with aam ada (or mango ginger plant) is another way of bringing variations in Bengali dal recipes, especially for everyday cooking because dal is something that is an absolute staple in Bengali vegetarian meals. This mango ginger plant tuber combines a unique flavor of raw mango and ginger. All you have to do is scrape and peel it like normal ginger and grate it into the dish.
How to make Bhaja Muger Dal with Mango Ginger – Ingredients list
- Moong Dal or Muger Dal
- Aam Ada or Mango Ginger
- Cumin Seeds
- Bay Leaf or Tej Pata
- Dry Red Chili
- Salt & Sugar
Step-by-step instructions for this Moong Dal recipe in Bengali style
- Take a wok or a heavy pan and warm it on medium heat. Now lower the heat and drop the moong dal onto the pan. Keep stirring till they turn golden. You will see that they would have turned aromatic as well.
- Turn off the heat and immediately remove the roasted dal from the pan to avoid burning. Wash the dal thoroughly and put it in a pressure cooker along with some water, salt, and a drizzle of mustard oil
- Allow the cooker to whistle a couple of times and then let it cook for 8-10 minutes on low heat
- In another kadhai or deep pan, heat some mustard oil and temper it with dry red chili, bay leaf, and some cumin seeds.
- As they splutter, pour the cooked dal in it along with some water to adjust the consistency
- Season with some salt, turmeric powder, and sugar.
- Scrape the aam ada or ginger mango to peel them and then grate them into the simmering dal. Stir it nicely to infuse the flavors.
- Let it simmer for a few more minutes before turning off the heat. Serve hot with boiled rice
Looking for more Bengali Dal recipes? Here are a few from my Blog.
- Bengali Kacha Aam diye Motor Dal Recipe
- Kacha Aam Dal | Bengali Green Mango Dal Recipe
- Ada diye Kacha Muger Dal | Bengali Moong Dal Recipe
- Shobji Diye Arhar Dal – Toor Dal Recipe with Vegetable
- Boiled Bengali Masoor Dal Recipe | Musur Dal Sheddho
- Cholar Dal Recipe│Bengali Chana Dal Recipe
- Arhar Dal | Bengali Split Pea Dal Recipe
- Motor Dal| Bengali Split Pea Dal Recipe
- Bengali Kacha Moong Dal Recipe
- Bengali Kolai Dal er Bori Recipe
Here are a few more Indian Dal recipes from my Blog
Have you tried this recipe? I would love to hear about it.
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I have over 300+ vegetarian Bengali Recipes on my Blog which offers a wide variety of dishes. Starting from classic and traditional Bengali Ranna Recipes to contemporary Bengali dishes which are more suited to modern-day hectic lifestyles.
This bhaja moong dal is a bit different as I have used a regional ingredient known as Aam Ada or Mango Ginger. Closely related to turmeric, this plant is native to Bengal and is often incorporated into Bengali dishes. It adds a mild aroma of mango to the dishes which adds to the nuttiness of the roasted moong dal.
- ¼ cup Moong Dal or Muger Dal
- 3-4 nodes Aam Ada or Mango Ginger
- ¼ teaspoon Cumin Seeds
- 2 Bay Leaf or Tej Pata
- 1 Dry Red Chili
- Salt to Taste
- 1 tablespoon Sugar
- 2 tablespoon Mustard Oil
-
Take a wok or a heavy pan and warm it on medium heat. Now lower the heat and drop the moong dal onto the pan. Keep stirring till they turn golden. You will see that they would have turned aromatic as well.
-
Turn off the heat and immediately remove the roasted dal from the pan to avoid burning. Wash the dal thoroughly and put it in a pressure cooker along with some water, salt, and a drizzle of mustard oil
-
Allow the cooker to whistle a couple of times and then let it cook for 8-10 minutes on low heat
-
In another kadhai or deep pan, heat some mustard oil and temper it with dry red chili, bay leaf, and some cumin seeds.
-
As they splutter, pour the cooked dal in it along with some water to adjust the consistency
-
Season with some salt, turmeric powder, and sugar.
-
Scrape the aam ada or ginger mango to peel them and then grate them into the simmering dal. Stir it nicely to infuse the flavors.
-
Let it simmer for a few more minutes before turning off the heat. Serve hot with boiled rice
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