Moong Dal Tadka with Brinjal Fry - A Bengali Recipe
Moong Dal (Split Green Gram) and Brinjal (Eggplant) Fry
The Moong Dal tadka is one of my favorite dal tadka because of its enormoulsy aromatic and deeply flavorful taste. Often considered a bland dal by many cultures, here I will be sharing with you the finger licking Bengali recipe for Moong dal which is anything but bland - quite to the contrary this is one the best dals you would have tasted, I guarantee it. I will also be sharing with you a traditional Bengali vegetable accompaniment, the Brinjal (or Eggplant) fry.
Often served on special occasions such as marraiges and parties in Bengal, the secret behind this recipe is the dry roasting of the dal during which a nice, nutty aroma spreads around the kitchen and the whole house which signals something yummy on the way. If you don't roast this dal properly, the taste turns out bland later. Tempered with spices, the flavors multiply the taste of this dal many times over. Also, this dal is cooked without onions and garlic.
Full of proteins this is one of the most nutritious dals of them all and is easily digestible. This is a dish for people of all ages. So cook this up as I have described below and indulge yourself to this awesome combo of the delicious tadka dal with brinjal fry.
Please note - The Cook time below indicates the total time for both the Moong Dal and the Brinjal fry.
Ingredients for the Moong Dal
- 2 cups moong dal
- 3 medium sized tomatoes
- 1 inch ginger
- 4 red chilies
- 3 green chilies
- 2 bay leaves
- 1 tsp whole jeera (cumin seeds)
- 1/4 tsp turmeric powder
- 2 tbsp finely cut coriander leaves
- 4 tbsp oil
- Salt (according to taste)
Preparation for the Moong Dal
1. Cut the tomatoes finely.
2. Grate the ginger.
3. Slit the green chilies longitudinally and cut each red chili into half.
4. Dry roast the moong dal on a slow flame to a nice golden brown color - you will enjoy a great aroma of the roasted dal here. Cool it for 5 minutes and wash the dal lightly once or twice - avoid rubbing the dal while washing it.
Instructions for cooking the Moong Dal
1. Take a pan and boil the dal in 5 cups of water till 90% of the dal is cooked. While boiling, add little salt and turmeric powder.
2. Take another pan and heat the oil in it. Add jeera and bay leaves to it - when the jeera splutters, add red chilies and ginger. Fry for a minute on a slow fire and add tomatoes and green chilies - fry the tomatoes properly and add turmeric powder.
3. Add the 90% cooked moong dal to it - add salt according to your taste. Cover the pan and boil the dal on a slow fire, stirring occasionally,
4. Cook the dal on a slow flame for another 20 minutes so that the dal becomes tender, yet it won't break. Gradually, the dal gets thicker - if you want the consistency to be thinner, you can add a 1/2 cup of water.
5. The aromatic, flavorful Moong Dal is ready.
6. You can garnish the dal with coriander leaves.
This dal can be eaten with plain rice, jeera rice (check out my recipe for this dish), pulao or rotis and is often served with any vegetable fry like potato fry, brinjal (eggplant) fry, patal or parwal fry.
Here I am going to share with you the recipe for Brinjal (Eggplant) fry, so lets dive right into the ingredients first -
- 300 gms brinjal (eggplant)
- 1/2 tsp turmeric powder
- 1/4 tsp of chili powder
- Salt (according to taste)
- 4 tbsp of oil
Instructions for the Brinjal Fry
1. Cut 1/4 inch slices of brinjal after removing the stalk.
2. Marinate the brinjal with salt, turmeric and chilly powder and keep aside for 15 minutes.
3. Heat the oil in the pan and fry the brinjal slices on a medium and slow flame, so that thebrinjal gets cooked and the colorl changes to golden brown on both sides.
4. Our Brinjal fry is ready.
You can serve the Moong Dal and Brinjal fry (or any other vegetable fry) with rice or roti. I am sure you will enjoy this mouth watering dish as much as I always do.