Sabji dea Bhaja Mooger Dal (Split Moong Dal with Vegetables)

‘Dal’ is most essential part of any Indian cuisine. Depending upon the availability the preparation and variety of ‘dal’ varies from region to region of India. In the eastern part or specifically in West Bengal, moong dal (split and husked variety) is very popular. We prepare different types veg and non-veg ‘dal’ like ‘Macher Matha dea Bhaja Mooger Dal’, ‘Titar Dal’, ‘Lau dea Bhaja Moog Dal’, ‘Sabji dea Bhaja Mooger Dal’. This preparation is wholesome because lots of vegetables are added. So you need not to cook any other vegetable separately. So for a quick fix lunch or dinner it is just perfect.



  • Split and Husked Moong Dal – 100 gms
  • Carrot – ½ cup (Cut into 2” long pieces)
  • Beans – ¼ cup (Cut into 2” long pieces)
  • Cauliflower – 1 cup (Cut into small florets)
  • Green Peas – ½ cup
  • Onion – 1 (Small- very finely chopped) Optional
  • Ginger Paste – 1 ½ tsp
  • Tomato – 1 (Chopped)
  • Hing or Asafetida – ¼ tsp
  • Cumin Seeds – ½ tsp
  • Clove – 2
  • Green Cardamom – 2
  • Cinnamon Stick – 2”
  • Green Chilli – 2
  • Turmeric Powder – 1 tsp
  • Cumin Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Mustard Oil – 3-4 tsp
  • Ghee – 1 tsp
  • Chopped Coriander – A handful
  • Sugar – ½ tsp or as per taste
  • Salt – To taste


  • Slightly dry roast the moong dal till they turn light brown and exudes nutty flavor.
  • Let it cool completely. Now wash the roasted dal and soak in water for 15-20 minutes.
  • Now put the washed dal and ½ L water in a pressure cooker. Put some salt and turmeric powder. Cover the lid and cook till 2 whistles on medium heat. Let the pressure release of its own.
  • Meanwhile boil water in a separate pot and blanch all the vegetables. Drain the water and keep aside.
  • Heat mustard oil in a kadai and lightly fry the blanched vegetables. Take out from oil and keep aside.
  • In the same kadai add cumin seeds, bay leaf, clove, cinnamon, green cardamom, ginger paste and chopped onion. Fry till oil separates.
  • Now add chopped tomato, turmeric powder and cumin powder. When all tomatoes get mashed up add sautéed vegetables. Sauté for 2-3 minutes.
  • Next add the cooked dal. Mix very well.
  • Check seasoning. Add sugar, split green chilli and garam masala powder. Cook for another 3-4 minutes on medium-low fire.
  • Garnish with chopped coriander and serve with roti or steamed rice.

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