Kacha Moong Dal Recipe—Quick & Easy Bengali Dal Recipe for the Hot Summers

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Kacha Moog’er Dal
moong dal 100g
radhuni ¼ tspdried red chilli 1 pc
green chilli 1 pcbay leaf 1 pc
salt 8g
sugar 10g
turmeric ¼ tsp
ghee 8g
wash and rinse dal
550g water
boil until dal is cooked (15 minutes)
remove scum, if any
dal should be soft, but not fully disintegrated
heat 10g mustard oil
temper with dried red chilli
bay leaf, green chilli
radhuni
boiled moog dal
salt, turmeric
sugar
bubble on medium heat for 6 minutes
ghee
mocha’r ghonto (link in description)

Kacha Moog'er Dal (কাঁচা মুগের ডাল) is a light dal made with moong lentils that is ideal for the summer months when it is too hot to eat the more decadent Bhaja Moog'er Dal [link below]. This is also different from the Lau diye Tetor Dal (dal made with gourd and bitter gourd) in terms of the tempering used—plus this is very quick and very easy to make. Just serve the kacha moong dal with some aloo seddho or aloo bhorta and it makes for a simple but nourishing lunch. FULL TEXT RECIPE: https://bongeats.com/recipe/kacha-moong-dal/ __ RELATED VIDEOS Mocha'r ghonto: https://www.youtube.com/watch?v=G4Igr5VwEEQ Bhaja moog'er dal: https://www.youtube.com/watch?v=_7jKLiPOEFo Teto'r dal: https://youtu.be/EZMuX05_eGU?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz OUR KITCHEN TOOLS (affiliate links; we earn a small commission): https://bongeats.com/kit MUSIC "Shonajhuri" composed by Bemanan for Bong Eats GET THE ALBUM "Quorma-Kaliya-Polao" at https://kit.com/bongeats/music-album-quorma-kaliya-polao FIND US on Facebook, Instagram, Twitter, and Google Plus @bongeats