Aam Ada diye Bhaja Muger Dal Recipe
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.
Servings 4 people
Ingredients
- 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
Instructions
- 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.¼ cup Moong Dal or Muger Dal
- 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.2 Bay Leaf or Tej Pata, 1 Dry Red Chili, 2 tablespoon Mustard Oil, ¼ teaspoon 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.Salt to Taste, 1 tablespoon 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.3-4 nodes Aam Ada or Mango Ginger
- Let it simmer for a few more minutes before turning off the heat. Serve hot with boiled rice