Wishing You The Best In 2012
At the beginning let me wish my readers, fellow Bloggers and Visitors a Happy and Prosperous 2012. May all your wishes and aspirations be fulfilled in the current year. As for me after a break of few days I am back to blogging , but this time around I am starting the year on a healthy note by posting a lentil recipe which is not only delicious in taste but also comforting to the body as well. It is called as Sheem Diye Moong Dal ( Broad Beans & lentils) which is highly popular amongst Bengali community. The beauty of this dish is that the Moong dal retains it's flavor amongst all the added vegetables particularly sheem. And since this vegetable sheem is available only for a short period of time during winter, I recommend that you try it out at least once this season. And as always your feedback and encouragement is what makes me go on, so requesting you to keep on posting your comments and suggestions and I promise to respond accordingly.
This is how broad beans look like(Picture courtesy here )
1 cup Moong dal
200 gms Broad Beans
1 big red Carrot
1/4 cup Cauliflower florets
1/4 Green peas
1 tsp grated Ginger
2 Bay leaves
2 Red whole chilly
1 tsp Turmeric powder
1 tsp Panch phoron (Bengali special spice: mixture of five spices-aniseed, cumin, fenugreek, mustard and nigella)
Salt and sugar to taste
4-5 cups of Water
2 tbsp Ghee
In a kadhai (wok)dry roast moong dal till you get nice aroma on medium heat. When the colour starts changing, turn off the gas and wash the dal thoroughly.
Wash and chop all the vegetables into bite-sized chunks and keep aside.
Put the moong dal on boil with turmeric, salt and water on gas stove. Simmer until dal is half cooked (to fasten the process you can also do the same with pressure cooker). Add the vegetables according to their cooking time. Add more water if required and cook till all the vegetables are cooked and tender. The consistency should be medium.Add sugar, stir well and remove from heat.
In a separate pan add ghee and add panch phoron, red chillies and fry until it begins to splutter. Add bay leaves, ginger and stir for a second. Add this to the dal and mix well. Serve hot with rice.