Mug Dal Bhuna, “exotic Traditional Bangladeshi dish”


Mug Dal Bhuna

Ingredients for Moong Dal

  • Yellow Moong Dal – 1/2 cup
  • Peas – 1/4 cup cooked
  • Green chilies – 2
  • Ginger – 1 inch pieces
  • Dry Red chily whole -3 nos
  • Fresh coconut – 1 tbsp chopped
  • Cumin seeds – 1 tsp
  • Red chili powder – 1 to 2 tsp
  • Turmeric powder – 1/2 tsp
  • Mustard oil – 2 tbsp
  • Ghee – 3 tsp
  • Salt – to taste
  • Coriander leaves – for garnish

Method of making the Dal

  • Heat a pan and dry roast yellow moong dal till it becomes golden in color and the aroma start arising.
  • Bring 2 cups water in a sauce pan to a boil. Add roasted moong dal and cook over low flame till it gets completely cooked.
  • Meanwhile heat a pan with mustard oil. Add cumin seeds and let it sizzles.
  • Add chopped green chilies, whole red chillies, grated ginger, red chili powder, turmeric powder and mix well.
  • Immediately add cooked dal, peas, salt, mix well and cook over low flame for 3 to 5 mins.
  • Heat a tempering pan with ghee, add finely chopped fresh coconut pieces and roast till they become light brown in color.
  • Transfer this ghee roasted coconut pieces to the simmering dal, mix well and switch off stove.
  • Close the pan with a lid and let it rest for 2 more mins for the aroma to get infused with the dal.
  • Garnish this bhaja muger dal with coriander leaves, tempered with dry red chillies and served with steam rice.

Please Note

The art of making this dal is roasting it int he golden color or till it becomes fragrant.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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