Bhaja Muger Dal ~ Roasted Mung Lentil soup from Bengal, an allergy-friendly recipe

‘Bhaja muger dal’. When I first read the name of the dish I wanted to repeat the words again and again. Bengali is the language of the people of Bengal in India, and it is a very lyrical, melodious language. I made muger dal today for the love of the language, and all the while I found myself unconsciously siphoning thoughts that have been relegated to a deep pensieve in my mind. (Ever since Harry Potter I use this to describe the dip into memories. Nothing else seems apt!)

My mother reminisces a lot of the one year she spent in Kolkata. She tells me that we lived near the famous Kali temple. She speaks of eating delicious samosas served in large cups made from leaves, of puchkas (golgappas / panipuri), of rasgullas served in kulhads (small earthen pot shaped cups) and of course of mishti doi (sweetened thick yogurt). My father was constantly traveling so all of us in the family are quick to embrace new surroundings. Back in the early 70’s not many people in States other than North-India knew or understood Hindi. English was not a popular medium of conversation. My mother relied mostly on sign language inserting commonly known words wherever possible, and on food. It is the best way to bond. Even now, my mother is quick to make new neighbours feel welcome, to their apartment. She invites them to tea or helps them out the first few days with snacks or tea while they are unpacking. I did not realize how important it is to have that kind of welcome until I shifted to a new house (our present home). Luckily I have a neighbour exactly like my mom. Do you remember ‘M Aunty’ and K?

Bhaja muger dal, roasted split mung bean soup from India

Surprisingly, my mother has never mentioned ‘bhaja muger dal’, and when I read the recipe, I found it very similar to the mung dal she makes. I always knew it as comfort food for the sick. I remember having it when one of us would catch cold, or had fever. Mung beans are said to be very light as compared to other lentils and more easily digestible. Probably that’s why it largely remained comfort food.

Split mung beans are quick cooking and will easily turn into a mush. This I am guessing is one of the reasons why moong dal is always roasted to a light brown colour before cooking. Roasting makes the lentils very aromatic. A cup of moong dal takes about 8-10 minutes on low heat to turn aromatic. The flavour is nutty. Roasted moong helps the lentils retain some structure even when cooked. Hence the word ‘bhaja’ in the recipe. Bhaja means roasted. One must also be aware that a cup of mung gives a lot of cooked dal, nearly three times.
Roasted moong dal, roasted mung lentils

I hopped over to Sharmila’s blog, ‘Kichu Khonn‘ for the recipe. Sharmila is the first Bong I met while blogging and she has some lovely Bengali recipes on her blog. The recipe is very much like my mother’s except that mom never used mustard oil in her cooking. I think mustard oil enhances the taste of any dal. I used organic dal and cold pressed oil as always.

Recipe: Bhaja Muger Dal – Roasted mung lentil soup
Yield : Serves 4-5 soup bowlfuls depending on consistency

Ingredients:

Split, husked mung / Moong dhuli – 1 cup.
(Roast in a wok or skillet till aromatic, and lightly browned, about 8-10 mins on low( flame and set aside)
Green chillies, chopped – 1
Ginger, finely chopped – 1 inch
Dry red chillies – 3, halved
Mustard oil (I use cold pressed) / Rai ka tel – 2 tsps.
Cumin seeds / jeera – 1 tsp.
Turmeric powder / haldi – 1/8 tsp.
Red chilli powder – 1/8 tsp. to balance the heat, optional
Rock salt to taste
Water to cook dal

Method:

Cover dal with enough water and cook till the lentils are soft. I used a pressure cooker as I cooked rice and dal at the same time. Just three whistles.

Heat oil and when hot enough, add cumin seeds to splutter. Add dry red chillies and green chillies, frying till the red chillies turn almost black.

Add cooked dal, hot water to thin it to desired consistency and stir. I do not like mushy dal, so my dals have a bit of texture always.

Balance with a bit of turmeric and salt. Taste and add red chilli powder, only if necessary. Bring to a boil. Remove from heat and serve hot with rice and a dry stir-fry or ‘bhaja’.  I served with brown rice and a simple okra stir-fry.

Bhaja muger dal with brown rice

My mother made exactly the same, but she would use sunflower oil, asafoetida and curry leaves in the seasoning along with the above.

Veganmofo, Day 5. Live strong, eat well. Eat organic.

Have a great weekend!

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Comments

Have your say

  1. Another delicious and wholesome recipe from you, Harini. Moong is my favourite among all dals. It’s just so creamy, comforting and satisfying. I should try making it with mustard oil next time. Looks yum! 🙂

    • Mustard oil makes the whole thing come together, Susmitha. I use it for most of my dals. The cold pressed ones are even better as they do not have the typical pungent smell.

    • Normally in Bhaja mooger dal you have to add atleast one tsp sugar,not to make it sweet but to balance the taste.

  2. Simple yet such a warm comfort food. I pair my daal with chopped avocados. I like to drink it as soup. Gorgeous clicks as well. Your prop is so pretty. I have to check Fab India next time I am in Chennai.

  3. This looks and sounds lovely – and comforting. Beautiful photos!

  4. This looks amazing. Love dal soup!

  5. i love those containersss! happy mofo weekend!

  6. Mung Lentil soup, I am sure too comforting..I loved the recipe and the bowls in which you served looks FAB :)! Thanks for introducing another great blogger…

  7. Lovely pictures Harini. Most of the times we add green peas and add ginger paste to the daal. During wedding or any social occasion, tiny cauliflower florets are added with the peas too. I can already smell the bhaja mug daal aroma.

  8. Looks lovely and I’m sure it tastes awesome too! I usually order this and aloo poshto if I eat at a bengali restaurant. I love the mustard hit in bengali food. I’m going to try this one with extra mustard!

  9. Gee … thanks Harini! The dal looks even more awesome with your wonderful photography andthe beautiful bowls.
    Feels good to be back on TT. Haven’t been around much and miss those days of blogging and sharing of recipes and thoughts.
    Am getting nostalgic. Hugs. 🙂

  10. Oooh this seems beautifully aromatic. I have never cooked with mung beans or mustard oil, and I love hearty soups like this and would love to try both ingredients. Great post.

  11. Hi,
    Made this for dinner tonight, came out really well. Didn’t know that roasting the dal could make such a difference in its taste. Awesome recipe Harini 🙂 I am just loving Veg Mofo.

  12. Hi! I have been searching the internet, but am unable to find a recipe that I am looking for. Could you please tell me how can I make a soup of this daal? How much water do I add and how much do you strain it? Should I add some of the pulp back to the soup after straining it? Any idea?

    • Hi Shilpa, to make a soup of this, I suggest you omit the oil and tadka. Churn with a ‘mathhna’ to an almost smooth soup. I intuitively add water so am not sure how much water it takes. To cook in a pressure add approximately 1 cup water for 1/2 cup of roasted lentils. This will give you cooked lentils with fully absorbed water. You can add judge and add more hot water after churning so that you will get the consistency you are looking for. I do not strain any of my soups. I just dilute as much as I need and adjust seasoning. You might want to garnish with roasted jeera powder and coriander leaves. Hope this helps.

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