Bengali Kacha Moong Dal Recipe
This kacha moong dal recipe is just another way of making moong dal in a simple Bengali way. With just a handful of ingredients, you can make this flavourful yellow Indian lentil that goes perfectly well with a bowl of hot rice and a wedge of lime. One of the primary reasons behind the popularity of moong dal recipes is that it is very quick to make. If you have a stovetop pressure cooker or an Instant Pot, you can easily put together this in a matter of a couple of minutes.
Servings 2 people
Equipment
- Stove Top
- Pressure Cooker
- Heavy bottom Non-stick Pan
Ingredients
- ¼ cup Moong Dal
- ¾ cup Water
- 1 Dried Bay Leaf
- ¼ tsp Panchphoron Bengali Mixed Spice, Use Fennel Seeds (Saunf) instead.
- ¼ tsp Hing or Asafoetida
- 1 tsp Fennel Seeds Powder Half it if using Fennel Seeds for tempering
- 1 tbsp Refined Sunflower Oil
- 1 tbsp Ginger paste
- 2 Green Chilies
- Salt
- 1 tsp Sugar
Instructions
- Wash the Moong Dal very nicely till you get clear water. Pressure cook it with water, salt, dried bay leaf, and a drizzle of oil. Allow it to whistle 2-3 times and turn the heat off. Let the cooker depressurize itself.
- Now, heat some oil in a pan and temper it with Panphoron, green chilies and hing (asafoetida).
- As they splutter, pour the cooked dal.
- Add the sugar, fennel powder and ginger paste. Mix well.
- Now, add water as required and check for seasoning by adding salt. Let it simmer for couple of minutes before turning the heat off.
- Serve hot with rice.