Bengali-style Moong Dal With Vegetables (Dal Monohara)

My mother says this particular Dal was made to impress the groom on Jamai Shoshti or the Day of the Son in Law. And on several occasions in a Bengali household this Dal is a must. Bengalis make this for Durga Puja Bhog too, along with Begun Bhaja/brinjal fry. It is called Dal Monohara, as this dal is cooked to win hearts. Enjoy this with steamed rice or chapatis.

Bengali-style Moong Dal With Vegetables (Dal Monohara)
Votes: 4
Rating: 4.5
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This dal works well as a meal in one, accompanied by rice or rotis, since it has dal and vegetables within. It is low sodium, high in potassium and is a great source of protein too.
Bengali-style Moong Dal With Vegetables (Dal Monohara)
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
This dal works well as a meal in one, accompanied by rice or rotis, since it has dal and vegetables within. It is low sodium, high in potassium and is a great source of protein too.
Ingredients
Servings:
Units:
Instructions
  1. Take a wok/kadhai and dry roast the moong dal on low heat. As the dal changes colour remove from heat. Parboil the dal and keep aside.
  2. Take oil in kadhai, and fry the potatoes and cauliflower till golden; keep aside.
  3. To hot oil, add cumin seeds, bay leaf, dried red chillies, cinnamon, cardamom and cloves. When the spices start crackling add the parboiled dal and bring it to a boil.
  4. Add peas, fried potatoes and cauliflower and green chillies to the dal. Lower the heat and add turmeric and cumin powder. At this stage add salt and sugar if you like.
  5. Simmer the dal for few minutes.
  6. Finish it with a dash of Garam Masala powder.
Recipe Notes
  1. The original recipe entirely made in ghee and included chopped cashews and raisins. I prefer making it this way and indulging in the original version occasionally.
  2. Do remember to adjust the salt later when adding the potatoes and cauliflower to the dal, remembering that there's already some salt in them.
  3. Though some Bengalis like their dal a bit sweet, you can omit adding sugar if you like.
  4. Remember not to boil the dal for long after the addition of the vegetables, as we want all the vegetables to retain their shape, else they'll go soft and mushy.
  5. Add lukewarm water to make the dal thin or keep it thick - as you prefer.
  • Shobha

    Delicious and healthy.