How to make healthy and tasty mulo diye muger dal
There is not even a single house where dal is not prepared daily, So it has to be small changes daily to avoid the boredom of taste. So Bengalis are trying to prepare varieties of dal in their daily recipes. Moreover, radish is are packed with antioxidants, zinc, fiber, potassium, magnesium, phosphorous, copper, calcium, iron, and manganese and high in Vitamins E, A, C, B6, and K.Moreover the health benefits of green peas and tomatoes are extra added. Roasted mug dal is boiled and tempered with radishes, tomatoes, and green peas, this is How to make healthy and tasty mulo diye muger dal.
Moog dal(Yellow Split Gram)-1/2 cup
Radish-01 medium (cubed)
Green peas-1/2 cup fresh (250 gm if you take with skin)
panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
Mustard oil -1 spoon(you can use other oil also if you don’t like mustard oil)
Turmeric powder- 1 teaspoon
Salt to taste
How to make mulo diye muger dal or yellow split gram with radish
Take a hard-bottomed pan and dry roast the moong dal/ split yellow gram without washing it.
Now take out the dal from the oven and wash it after cooling (because you cannot dry roast after washing)
Then in a pressure cooker, heat oil, temper with panchphoron
As they splutter and sizzle add the washed dal, cubed radish, turmeric powder, green chili, tomato, salt, and green peas to boiling for two whistles.
Switch off the burner and wait to release the pressure.
Serve hot with steamed rice and alu bhaja or potato fry.