Muger Dal (Spinach in Moong Dal)
Bengali recipe comes from a web site which gives
a first class insight into Indian Cooking, what
it is about and how to create some of the recipes
in your own home.
is the web site of Suvir
Saran, a native of New Delhi, India, who
was raised on traditional Indian cooking. He is
a passionate and inventive cooking teacher as
well as a sort of unofficial ambassador of Indian
culture; wherever he goes (in India, Europe and
the United States) he finds himself teaching people
- colleagues in classes and jobs, strangers in
airports and on the street - to love the food
and culture of his native country.
learn more why not visit Suvir Saran's own
web site - click
cup yellow mung beans, picked, washed and drained
1 bunch paalak (fresh spinach), finely chopped
1 tsp. haldi (turmeric powder)
3 tbsp. ghee (clarified butter)
1 tej patta (bayleaf)
2 tsp. panch phoran mix (Bengali five spice
4 sukhee laal mirchi (whole dried red chilies)
1 tsp. laal mirch (red chili powder)
1 tsp. garam masala
1/2 tsp. amchoor (mango powder)
salt to taste
a heavy bottom saucepan, sauté the mung
beans until a nice golden color. Now add 3 cups
of water, the turmeric and the bay leaf. Bring
the contents to a boil and simmer partially
covered until the beans are soft. Feel free
to add more water if needed.
throw in the chopped spinach and red chili powder,
cook for another 10 minutes.
a small frying pan, heat the ghee. When hot
add the panch phoran and cook over a medium
low flame until seeds splatter.
add the dried whole red chilies. Cook until
they are a nice brown but not burnt. Quickly
pour this tempered oil over the daal.
some of the daal in a small pudding bowl and
mix the amchoor powder into it. Make sure to
dissolve the powder in the daal before you add
it back into the saucepan.
the garam masala and stir. Heat for another
few minutes. Serve hot with rice, bread and
vegetables of your choice.
visit Suvir Saran's
web site - click
you have a question for Suvir email him at firstname.lastname@example.org