Bhaja Muger Dal

1. 1

   Roast and Wash the Dal

   • Place a heavy-bottomed pan or kadai over low-medium heat.
   • Add the moong dal and dry roast, stirring continuously for 5-7 minutes, until it turns a pale golden color and releases a nutty, fragrant aroma.
   • Be careful not to let it brown too much or burn. Remove the dal from the pan and let it cool for a minute.
   • Wash the roasted dal under running water until the water runs clear.
2. 2

   Cook the Dal

   • Transfer the washed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
   • Secure the lid and cook on medium heat for 2-3 whistles (about 10-12 minutes).
   • Turn off the heat and allow the pressure to release naturally. The dal should be soft but still hold its shape.
   • Gently whisk the dal to create a slightly creamy consistency.
3. 3

   Prepare the Tempering (Phoron)

   • In a separate pan, heat 1 tbsp of ghee over medium heat.
   • Once the ghee is hot, add the bay leaf, dried red chillies, and cumin seeds. Sauté for 30-40 seconds until the cumin seeds splutter and become fragrant.
   • Add the asafoetida and grated ginger. Sauté for another 30 seconds, being careful not to burn the ginger.
4. 4

   Combine and Simmer

   • Carefully pour the cooked dal into the pan with the tempering. Stir everything together gently.
   • Add the green peas, sugar, and the remaining 1/2 tsp of salt. If the dal is too thick, add up to 1 cup of hot water to reach your desired consistency.
   • Bring the dal to a gentle boil, then reduce the heat and let it simmer for 4-5 minutes to allow the flavors to meld.
5. 5

   Finish and Serve

   • Turn off the heat. Stir in the garam masala powder and the remaining 1 tbsp of ghee. This final addition of ghee adds a rich aroma and flavor.
   • Cover the pan and let the dal rest for 5 minutes before serving.
   • Serve hot with steamed rice, aloo bhaja (fried potatoes), or your favorite Bengali side dish.

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