Paneer r sabji die bhaja moong daal

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Bhaja moong daal with oodles of vegetables, chunks of paneer and dollop of ghee, a dish perfect for winter weekend lunch. I call this winter because the veggies used to prepare this dish are cauliflower, carrots, peas which were earlier winter vegetables. But these days, you get them round the year and therefore you can enjoy the dish round the year, prepare this for special meals or when you plan to eat vegetarian at home. other vegetarian moong daal recipes on my blog are Lau die tetor daal, a daal for hot summers.

But if you are looking for a non vegetarian version of bhaja moong daal, you can prepare Macher matha die Moong daal.

Course: Main course

Cuisine: Bengali (Indian)

Preparation time: 10 mins

Cook time: 30 mins

Servings: 5

Ingredients

  • 2 cups of moong daal
  • 1/3 cup of cauliflower florets
  • 1/3 cup of cubed carrots
  • ¼ cup of peas
  • 1/3 cup of beans
  • 1/3 cup of paneer
  • 2 tablespoons of oil
  • 1 tablespoon of ghee
  • Salt to taste
  • ¼ teaspoon of sugar
  • A pinch of asafoetida
  • 2 bay leaves
  • ¼ teaspoon of  cumin seeds
  • 2-3 dry red chilies
  • 1 teaspoon of Bengali garam masala

Directions

  1. Dry roast the moong daal in a pressure cooker till the colour of the daal changes to golden brown.
  2. Wash the moong daal properly. Add enough water, salt to the pressure cooker and cook the daal till the daal is completely cooked yet holds its shape. Care should be taken not to overcook the daal.
  3. Take a kadai, heat one tablespoon of oil. Once the oil is hot, add the paneer cubes and lightly sauté them. Over frying the paneer makes them rubbery.
  4. Fry the cauliflower florets, carrots, beans and peas and keep them aside.
  5. Now add 1 tablespoon of oil to the kadai and heat it. Temper the oil with dry red chilies, bay leaves, cumin seeds and asafoetida.
  6. As the spices turn aromatic, add the cooked daal along with sauted vegetables to the kadai.
  7. Cook the daal till you achieve the desired consistency and all the veggies are cooked properly on a medium flame.
  8. Add the sugar, garam masala and ghee to the daal and turn off the flame.
  9. Serve this delicious daal with hot steamed rice.

Step by step instructions to prepare the bhaja moong daal

Dry roast the moong daal in a pressure cooker till the colour of the daal changes to golden brown.

Wash the moong daal properly. Add enough water, salt to the pressure cooker and cook the daal till the daal is completely cooked yet holds its shape. Care should be taken not to overcook the daal.

Take a kadai, heat one tablespoon of oil. Once the oil is hot, add the paneer cubes and lightly sauté them. Over frying the paneer makes them rubbery.

Fry the cauliflower florets, carrots, beans and peas and keep them aside.

Now add 1 tablespoon of oil to the kadai and heat it. Temper the oil with dry red chilies, bay leaves, cumin seeds and asafoetida.

As the spices turn aromatic, add the cooked daal along with sauted vegetables to the kadai.

Cook the daal till you achieve the desired consistency and all the veggies are cooked properly on a medium flame.

Add the sugar, garam masala and ghee to the daal and turn off the flame.

Serve this delicious daal with hot steamed rice.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com