How to Make Speedy Mixed Vegetable Moong Daal

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Favorite Mixed Vegetable Moong Daal. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mixed Vegetable Moong Daal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mixed Vegetable Moong Daal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mixed Vegetable Moong Daal is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mixed Vegetable Moong Daal estimated approx 30 minutes.

To begin with this particular recipe, we must prepare a few components. You can cook Mixed Vegetable Moong Daal using 20 ingredients and 4 steps. Here is how you can achieve it.

#ws3 A delectable traditional Bengali vegetarian dal with roasted yellow moong beans, simmered with winter veggies cauliflowers, carrots, and peas. Though this dal is reserved for special occasions, it is so incredibly simple to make that it can become part of your regular winter fare.

Ingredients and spices that need to be Take to make Mixed Vegetable Moong Daal:

1. 1 cup sona moong dal
2. 1/2 cup cauliflower florets
3. 1/2 cup peas
4. 1/4 cup diced carrot
5. 1/4 cup diced tomato
6. 3 tbsp mustard oil
7. 2 dry red chilli
8. 1 bay leaf
9. 1 clove
10. 1 green cardamom
11. 1 tsp salt
12. 1/4 tsp sugar
13. 1 tsp turmeric powder
14. 1/2 inch cinnamon
15. 1/2 tsp cumin seeds
16. 2 green chilli
17. 2 tbsp grated coconut
18. 1/2 tsp garam masala powder
19. 1 tsp ghee
20. 2 tbsp chopped coriander leaves

Steps to make to make Mixed Vegetable Moong Daal

1. Dry-roast the dal, stirring continuously, till it changes colour from yellow to a pinkish brown. Here, it is important to keep the dal moving while it is in the pan to ensure that all surfaces of the grains roast evenly. Transfer the roasted dal into a pot immediately and wash and rinse the dal thoroughly.
2. Once the oil has smoked lightly and lost its pungent smell, temper it with the dried red chili, bay leaf, cardamom, cinnamon, clove, cumin seeds, and 1 green chili. Add the carrots and stir-fry them for 1 minute. Next, add the cauliflower florets and fry them for another minute. Add the tomatoes and peas, one at a time, and fry them for a minute. Now add the washed roasted dal and mix well. Add the grated coconut and mix well.
3. Add the salt, sugar, and turmeric, and stir them in. Add 1 cup warm water and simmer the dal for a few minutes. Don’t increase the heat level or the liquid in the dal may dry up.
4. Garnish with chopped coriander leaves, slit green chili, garam masala powder, and ghee.

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