Sabji diye Bengali bhaja muger dal recipe with step by step detailed pictures. Sabji diye bhaja muger dal is actually a bengali style moong dal preparation with some sorted veggies. Dry roasted split golden yellow moong dal is called bhaja muger dal in our Bengali language and this recipe is traditionally connected with our Bengali cuisine. Such traditional bhaja muger dal recipes are most common in the lunch menu of any Bengali ceremony like Marriage, Annaprashan, or Poite(upanayana). As it is a niramish(or veg) recipe of mug daal, so it is also served as Pujar bhog too.
Earlier, basically during winter, this moong dal was prepared in bengali household due to the availability of the vegetables used in this recipe. But now fulkopi(or cauliflower) and gajar(or carrot) are almost available in local markets throughout the whole year. Though koraishuti(or green peas) are rarely available with its high price so better to choose frozen peas.
I learned this muger dal recipe from my mom who cooks it best. As my mom cook this dal especially for Durga maa er bhog on Maha Saptami. From the beginning, I was fond of this daal. So after marriage, I started making it at my home through mom’s instruction over the phone. Even after following her step by step instructions and in spite of using the same ingredients that magic is missing in mine. That might be the special touch of mom’s hand, right?
Apart from the vegetables, I used dry fruits like kaju and kismish in this daal. Though you may skip it if don’t prefer it or worried about more calorie consumption. But believe me, it enhances the taste of this dal.
Today I’ll share one more secret thing about this recipe. That is my special dry roasted powdered garam masala which creates that exotic flavor in this daal.
Though rice is the best accompany of this muger daal recipe, however, roti, paratha, luchi or kochuri is not a bad option. Even our Bengali pulao or fried rice also a good combination with this recipe. Though any bengali nirmish side dishes wonderfully goes with this daal but our jhur jhure aloo bhaja goes great with it.
This daal is not only delicious in taste, it’s healthy as well. As Moong dal or Muger dal is itself contains high protein and because of adding veggies, it is enriched with vitamins too.
Many of my friends love my sabzi daal recipe. I got lots of requests from them to share this muger daal recipe on my blog. So today I’m going to share this recipe for all of them.
Must try this recipe and let me know your valuable feedback in the comment section below.
Even you may try my Bengali bhoger khichuri recipe or moong daal khichuri.
Sabji diye bengali bhaja muger dal recipe
Prep time: 10 mins
Cooking time: 45 mins
Served in: 55 mins
Servings for: 5 people
Author: Moumita Paul
1 cup =250 ml
- 100 gm moong dal
- 3 big florets of cauliflower
- 1 medium carrot
- 1/2 cup green peas
- 1 medium tomato
- 3/4 tsp ginger paste
- 1 green chili paste
- 20 cashew nuts
- 20 kishmish or raisin
- 3/4 tsp cumin powder
- 1 tsp special bhaja masala
- 1/2 tsp turmeric powder
- 2 tsp sugar
- 4 tbsp oil
- 1 1/2 tbsp ghee
- 4-5 cups of water
- salt(as required)
Special Bhaja masala
- 1 tsp cumin seeds
- 3 cardamom
- 4-5 cloves
- 3/4 inch cinnamon stick
- 1 bay leaf
For tempering of spices
- 1/2 tsp cumin seeds
- 1 cardamom
- 2-3 cloves
- 1 cinnamon stick
- 1 red chilli
- 1 bay leaf
How to make sabji diye Bengali bhaja muger dal recipe
How to make special bhaja masala
- First, we need to prepare the special dry roasted masala for this recipe. For making this masala, first take 1 tsp cumin seeds, 3 green cardamoms, 4-5 cloves, 3/4 inch cinnamon stick and 1 bay leaf.
- Dry roast the ingredients for 1 min with a continuous stirring. When aroma comes out from the spices by changing its colour into little dark, then turn off the heat. Remove it from the pan and cool it down completely.
- Then grind it to get a fine powdered masala from it.
How to make sabji diye bengali bhaja muger daal
- Take 100 gms or 1/2 cup moong dal (preferably sona muger dal) in a pan.
- Dry roast the daal till it gets nice and light golden brown colour, for me it took 5-6 mins on low flame.
- Turn off the heat and add 2-3 cups water to the pan and stir it continuously to remove the dirt from it. Wash and rinse the daal for 3-4 times.
- Then take the same pan with the daal and add 3-4 cups of water to it. Start heating it up on high flame and bring it to boil.
- Once the dal starts boiling, add 1/2 tbsp of ghee and cover the pan. Then slow down the heat at low and let it cook.
- In the meantime, take 3 big florets of cauliflower, wash it thoroughly and cut into small pieces as shown in the below pics.
- Take a medium-size carrot, wash it, and cut into small cubes as shown in the pic.
- Take 1/2 cup of green peas and wash them well before using them.
- Put another pan on the other stovetop, let it heat on medium flame. Add 4 tbsp oil to the pan and heat it well. Add the cauliflower first and fry it for 1 min or till it gets light golden brown in color. While frying add 1/2 tsp of salt to it.
- Then add carrots to the pan and sauté it for another one minute.
- Add cashew nuts and kishmish or raisin to the pan and after a little frying, remove the veggies from the pan. Don’t fry the dry fruits for a long time if it gets dark in colour that can spoil the dish.
- Once the dal cooked up to 80 percent means when the dal gets soft with retaining its original shape. You may check it by pressing the lentils down with your fingertips, as shown in the picture.
- Then add the fried vegetables with the daal and let it cook by covering the pan until the veggies get cooked. Then turn off the heat. But the veggies also must not be too soft.
- I lastly add green peas as it was already soft because of being frozen. But if you’re using fresh peas then must add it to the daal when adding the vegetables. I don’t fry the peas, but you may do it for a few seconds.
- Take the same pan using for frying veggies, temper the spices like whole cumin, cardamom, cloves, cinnamon stick, red chili, and bay leaf. Let the spices splutter.
- Add chopped tomato to the hot oil, stir it well. Then add 1/2 tsp of salt to it, mix it well, and cover the pan for a minute to make it soft.
- After 1 min, remove the cover of the pan and easily mash the tomatoes with the spatula. When it completely mashed, add 3/4 inch ginger and 1 green chili paste to the pan. Mix it well.
- Add 1/2 tsp of turmeric and 3/4 tsp of cumin powder and mix it nicely.
- After sautéing for few seconds add 1/2 tsp special bhaja masala and give it a good stir.
- Then add one cup of water and let it boil.
- Once the masala starts boiling, add it to dal and veggies. Mix it well and again bring it to boil.
- Then add 2tsp of of sugar as this daal is little sweet in taste. Though you may add the sugar while sautéing the masala.
- After few mins of boiling again add 1/2 tsp of bhaja masala and mix well with dal.
- Then lastly add a dollop of ghee, mix it well and raise the flame on high just for 1 min.
- Check its consistency of this gravy that must be thick but not too thick. Once it reaches its desired consistency turn off the heat.
- Cover the pan for 2-3 mins before serving for spreading the aroma of ghee and powdered masala all over the daal. Serve it with white rice at lunch.
- Must use unpolished daal if the sona mung is not around.
- Sona moong is itself an unpolished, tiny version of the common mug dal with a delicious taste. Even specially produced in West Bengal and Bangladesh.
- So if you’re staying outside Kolkata and Bangladesh, sona mung might be available in nearby stores sells bengali food products, or you may search it in different bengali food product delivery apps.
- Though I directly add the water to the pan to wash and rinse the daal. But that is not mandatory, you may pour the dry roasted daal in a separate pot and then wash it thoroughly.
- Though mainly for making this daal, karai or pan is used to prevent it from overcooking. Even you may use a pressure cooker too for making its quick version only if you are habituated with it.
- You may add more water as per your requirement.