Bhaja Moong Dal

Recipe #2: Ma Baba’s home cooking

This is a step that I would always skip… roasting my petite yellow lentils! But trust me, it is totally worth it. Roasting prior to boiling the lentils add a depth of flavor and aroma! 

  • Petite Yellow Lentil or Moong Dal – 1/2 Cup
  • Mustard Oil – 1 tsp
  • Dry Red Chili – 1
  • Bay leaf – 1 big or 2 small
  • Cumin Seeds – 3/4 tsp
  • Salt to taste
  • A pinch or two of turmeric
  • Enough water to pressure cook the Daal
Dry roast the lentils on low heat till the aroma of the lightly toasted lentils hit you. Wash thoroughly. In a pressure cooker, cook the daal along with salt and turmeric to your desired level of mushiness. Some like to see the little grains, while I like it totally mashed. Keep aside. 
Heat 1 tsp of mustard oil in a deep bottom pan and temper it with cumin seeds, dry red chili and bay leaves. Once the cumin seeds start doing their little dance, add the cooked daal to it. Stir well. Bring it to a boil and take it off the heat.

Serve with steaming white rice. 

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