Bengali Moog Dal with Summer Vegetables—easy, delicious, and hearty!

moong dal

🥗Healthier: red lentils

💰Cheaper: split peas

Red lentils cook faster and are often less expensive.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

summer vegetables

🥗Healthier: frozen mixed vegetables

💰Cheaper: canned vegetables

Frozen vegetables maintain nutrients and are budget-friendly.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño adds heat while bell pepper offers sweetness.

Roast 30g halve moog dal on medium-low heat until nutty, then remove from heat.

Wash the dal but not too much.

Add 20g salt and 750 ml water to the pot and allow it to come to a boil.

Add vegetables in two batches: batch I includes the harder vegetables, giving them a 5-minute head start.

Add batch II, the softer vegetables, and boil until everything is just about cooked.

In a separate pan, heat 20g mustard oil and add 3 pcs dried red chillies, 3 pcs bay leaves, and kaalo jeere.

Add 2 pcs green chillies and 10g turmeric to the oil.

Add the roasted dal and vegetables to the pan.

Stir in 25g sugar, 10g coriander leaves, and gorom moshla, finishing with a drizzle of ghee.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary