Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, bengali traditional "daal khasi"/ muttun with moong lenti. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Any yellow dal such as channa dal, toor dal or moong dal can be used in this recipe. Moong Dal is always Bengali's favorite pick among different type of lentils when it is an special occasion. That is why I prepared Moog Dal in a very special way during Poila Boishakh.
Bengali Traditional "Daal khasi"/ Muttun with Moong Lenti is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Bengali Traditional "Daal khasi"/ Muttun with Moong Lenti is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook bengali traditional "daal khasi"/ muttun with moong lenti using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Bengali Traditional "Daal khasi"/ Muttun with Moong Lenti:
- Take 1 kg mutton (large Curry cut)
- Make ready 1 and 1/2 cup soaked moong daal
- Get 2 medium onion sliced
- Prepare 2 tablespoons white vinegar
- Take 1 tablespoon chilli powder
- Take 1 tablespoon Coriander powder
- Prepare 1 tablespoon garlic paste
- Make ready 2 tablespoons ginger paste
- Make ready 1 teaspoon roasted cumin powder
- Take 1/2 teaspoon termeric powder
- Get 1/2 teaspoon black pepper crashed
- Make ready 1 bay leaf
- Make ready 2 " cinnamon sticks
- Make ready 2-3 Cardamoms
- Make ready 4-5 green chillies
- Make ready 1/2 cup oil
- Take As per taste Salt
Add onions, tomato, red chili powder, turmeric powder, salt, cherry tomato, green chillies, kasuri methi and saute it. Tadka Dal is a North Indian kind of preparing lentils in which the cooked lentils, usually red gram lentils (tuar dal) or split moong lentils, are tempered with seasonings. This lentil preparation has got the warmth from the spices added to it. Daal is a term used on the Indian subcontinent for dried, split pulses, meaning lentils, peas, and beans.
Steps to make Bengali Traditional "Daal khasi"/ Muttun with Moong Lenti:
- Marinate mutton with vinegar at least hour. Roast moong dal on slow heat until lentil is crisp. But be careful we don’t want to burn it. And soak in water 15 minutes. Then drain the water.
- Heat the pant with oil and add the onion, bay leaf, cardamom and cinnamon. Fry onion till it becomes light golden.
- Add chilli powder, turmeric, coriander, ginger, garlic and salt. Cook it till oil is separated. Add mutton and stir well. Cook it till it gets dry.
- Stir it and add 7 cups water. Cook it under closed lid for about 10 minutes.
- Put Moong lentil and green chilli into it. Cook it till moong lentil is cooked and check the salt and add cumin powder. Remove from the heat.
- Daal khasi is ready. Serve this hot Mutton and Moong Dal curry with Plain rice / Paratha/ Naan whatever you want.
- Tips: When you are roasting Moong Lentil, please stay beside it and stir it. Don’t burn it. Some can think that burned moong gives texture. But in reality, burned moong lentil is the worst thing ever.
The word can also be used to describe various soups made from the pulses. Zucchini Dal - Zucchini is a summer squash vegetable found in western countries. These days its available in India too. This delicious lentil curry made with zucchini is very satisfying and goes well with some naan, chapatti or white rice. It can also be had as a soup.
So that’s going to wrap this up for this exceptional food bengali traditional "daal khasi"/ muttun with moong lenti recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
