This Bengali Roasted Mung Dal is a delicacy in the state/region of India called Bengal, in the east. In India, it isn’t common to roast lentils before boiling them, but it I love this version from Bengal where it is done. Also, traditionally, this recipe uses local ginger, called mango ginger or aamada, with a unique flavor that closely resembles galangal. You can use ginger as well for this recipe, as I did.
What is Bhaja Moong-er Daal?
Bengali Roasted Mung dal or Bhaja Moong-er Daal is a Bengali delicacy typically prepared in almost every Bengali household. I only know this from reading cookbooks and talking to Bengali friends. This Daal is made without Onion or Garlic. Bhaja typically refers to “Fried” however, this Daal is prepared with dry roasted Moong Daal. The roasting provides this dish a delicious nutty aroma and is a significant characteristic of this Daal.
Ingredients to prepare Bengali Roasted Mung Dal
The recipe of Moong er Daal calls for very few basic ingredients apart from the skinned and split Mung dal :
Spices (ground and whole) : red chili powder, ground turmeric, cumin seeds, dried red chillis, and bay leaf
Aromatics : ginger or galangal paste and green chillis.
Oil/Vegan Ghee : Typically this recipe relies on the flavour of ghee, you can recreate that with a vegan ghee replacement or avocado oil.
Extras : the recipe also calls for a bit of sugar and plant milk. The sugar adds a hint of sweetness and balances out the spices and savouriness of this dish. The plant milk makes this dish slightly creamy and also balances out the spicy dal.
Steps to make Bengali Roasted Mung Dal recipe:
- Heat a skillet over medium heat, and add the moong dal and roast for a few minutes until golden brown.
- Remove from the heat and allow to cool, then rinse under cold running water.
- Bring 5-5.5 cups (1.2 liters) water to a boil in a large pan, add the dal, ground turmeric, and red chili powder
Reduce the heat, cover, and simmer for about 10 minutes.
Remove the scum from the surface with a slotted spoon from time to time.
- Add salt and the chopped green chilies and simmer for about 20 minutes, or until the dal is soft.
- Heat the vegan ghee or oil in a mini skillet over medium heat, add the cumin seeds, dried red chilis, and bay leaf, and stir-fry for about 2 minutes, or until the chilis turn a couple of shades darker.
- Add to the dal, immediately cover and simmer for a further 3 minutes.
- Add the ginger/galangal paste, sugar, and milk, and cook over low heat for about 2 minutes to allow the dal to absorb the flavors.
- Serving with rice and a side of vegetables/sabzi.
I hope you give this recipe a go! I would love to hear about it if you do. Send me a few pictures over on Instagram 😀
Try out my other dal and legume recipes from the blog:
- Dal Tadka – Smokey and Restaurant-Style
- One pot dal recipe
- Easy Chana Masala
Roasted moong dal with ginger – Bhaja Moong-er Daal
Ingredients1x2x3x
- 1 ⅓ cups moong dal (skinned and split mung beans), rinsed and drained 250 g
- 1 tsp ground turmeric
- 1 tsp red chili powder
- 4 green chiles chopped
- 1 tsp vegan ghee or vegetable oil
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 bay leaf
- 2 tsp ginger paste use galangal paste if available
- 1 tsp granulated sugar
- A few tbsp vegan milk
- salt to taste
Instructions
- Heat a skillet over medium heat, and add the moong dal and roast for a few minutes until golden brown.
- Remove from the heat and allow to cool, then rinse under cold running water.
- Bring 5-5.5 cups (1.2 liters) water to a boil in a large pan, add the dal, ground turmeric, and red chili powder
- Reduce the heat, cover, and simmer for about 10 minutes.
- Remove the scum from the surface with a slotted spoon from time to time.
- Add salt and the chopped green chilies and simmer for about 20 minutes, or until the dal is soft.
- Heat the vegan ghee or oil in a mini skillet over medium heat, add the cumin seeds, dried red chilis, and bay leaf, and stir-fry for about 2 minutes, or until the chilis turn a couple of shades darker.
- Add to the dal, immediately cover and simmer for a further 3 minutes.
- Add the ginger/galangal paste, sugar, and milk, and cook over low heat for about 2 minutes to allow the dal to absorb the flavors.
- Serving with rice and a side of vegetables/sabzi.
Nutrition
I bring to you a simple, homemade soy yogurt recipe using very few ingredients but packed with essential nutrients. This homemade soy yogurt is made with just 2 ingredients and the end result is delicious, lactose-free, dairy-free, and animal cruelty-free.
How often have you looked at a box of vegan yogurt and thought to yourself – “Hmmm. I need some inexpensive ways of consuming vegan yogurt.”
Packaged vegan options for yogurt will surely rip a hole in your pocket considering how much I consume it on a daily basis. I bet some of you have actively been looking for easy and inexpensive ways of making yogurt at home. So, don’t you worry, @ beeextravegant has your back? I’m here with a Soy based yogurt recipe that is creamy, delicious and so versatile that you can use it to make smoothies, curries, Chaas, and in marinades. You can use this recipe for making other plant-based yogurts as well. This soy yogurt recipe is extremely no-nonsense and requires very little effort. This is the perfect preservative- and additive-free option for those who want to keep their soy purchases extremely cost-efficient.
Ending the Curd vs Yoghurt argument
The only difference between curd and yogurt is that curd contains Lactic acid known as Lactobacillus whereas yogurt uses a commercial fermentation bacteria Streptococcus Thermophilus along with lactobacillus. Essentially, two bacterias together break down and ferment the milk into yogurt. Otherwise, there is no real difference. Depending on your strain and the temperature in your city, you can alter the thickness and consistency of yogurt.
Also, it’s important to keep in mind that yogurt needs a good healthy starter to begin the bacterial fermentation process. There are multiple ways to get a yogurt starter. I’ll explain the options in detail. Let’s first understand why we are looking at making soy yogurt first.
Why Soy Yogurt?
If I have to start naming the benefits, this blog will go on and on. So, I am going to summarize it in a few bullet points.
- Soy milk is easily available in stores. It’s the perfect alt milk if you want to be more plant-based. Soy is extremely healthy and nutritious to consume in smoothies, and pre and post-workout drinks.
- Soy has many health benefits and anti-oxidant-promoting properties.
- If you’re a beginner at vegan yogurts, soy milk is the best to start with. There is no hassle in making yogurt and it tastes just as delicious as dairy-based yogurt.
Vegan Yogurt: Type of yogurt starters
There are a few ways that you can get a yogurt starter.
- First is to mix a teaspoon of non-dairy yogurt like soy yogurt in warm soy milk, and let it ferment for 6 – 8 hours. The consistency of the curd also plays a role. If the curd is over-fermented and has turned sour, so will your new batch. So, make sure that the starter used is fresh and not acidic.
- Store-bought yogurt starters have the strain Streptococcus thermophiles and Lactobacillus Bulgaricus. Check the packaging for the above-mentioned strain of bacteria.
How to make Soy Yogurt: Step-by-step instructions
I will be showing you two ways of making soy yogurt – one method is the yogurt maker method and the second is the oven method.
Yogurt-maker Method
- Drop a spoonful of thick yogurt into a bowl. Pour 500 ml of room-temperature soy milk into the bowl
- Mix well using a spoon and keep the container in the yogurt maker. Leave it in for up to 5 to 10 hours. This number of hours allows good bacteria to flourish.
- Please make sure to leave it alone, undisturbed, for 12-15 hours.
Oven method
- Sterilize the glass jars by boiling them in hot water. Remove from the hot water, and clean them dry until squeaky clean.
- Add a spoonful of thick yogurt or starter into the jar. Pour room-temperature soy milk into the jar.
- After pouring the soy milk into the jar, mix well and keep it in an oven that’s at 45C. Make sure to turn the oven off but keep the oven light on.
- Keep the jar of yogurt without moving it for about 12 hours. Once it has thickened, store it in the refrigerator for up to 10 days.
Pro-tip
- Do not over-ferment the yogurt, as it turns sour. Acidic yogurt is difficult to consume directly. If it has turned slightly acidic, that’s good.
- You can use it in marinades, and smoothies with fewer citrus fruits or use it as a base to make curries.
- If you live in colder regions and are using the oven to ferment the soy milk, then preheat the oven for 10 minutes and place the jar inside once the oven is warm.
- The oven should not be hot in any case. Overheating will kill the bacteria and the fermentation will not take place.
- Yogurt starter to soy milk ratio should be 1 tbsp: 500 ml of soy milk. Be careful when making in bulk, use enough starter to get the right consistency.
Recipes where you can make use of this delicious creamy soy yogurt:
- Chaas or buttermilk
- Vegan Raita and Aloo Paratha
- Mint Corriander Chutney with Soy Yoghurt
Homemade Soy Yogurt
Equipment
- 1 Yoghurt Maker
- 1 Glass jar sterilized
Ingredients1x2x3x
- 500 ml Plant based milk – Soy Yogurt
- 1 tbsp Yogurt Starter
Instructions
Yoghurt-maker Method
- Drop a spoonful of thick yogurt into a bowl. Pour 500 ml of room-temperature soy milk into the bowl
- Mix well using a spoon and keep it in the yogurt maker.
- Leave it in for up to 22 hours. This time is enough which allows the good bacteria to flourish.
- Leave undisturbed for a good amount of time.
Oven Method
- Bring the oven up to 45C or 113F.
- Sanitize the glass jars by boiling them in hot water. Add a spoonful of thick yogurt into the jar.
- Pour room temperature soy milk into the jar.
- After pouring the soy milk into the jar and place it in an oven. Turn off then oven.
- Yogurt should be left undisturbed overnight. Once it’s thickened, the soy yogurt is ready to use.
Nutrition
Introducing you to this infamous Odia street food dish – Dahi Vada with Dum Aloo that originates from a state in Eastern India. This post is part 1, the Dahi Vada, of the complete dish. In the light of emphasising the lesser-known dishes of India, here’s @ beextravegant bringing to you Vegan Dahi Vada – lentil fritters soaked in yoghurt mix and tempered with spices. It is usually served with a spicy potato curry of sorts called Aloo Dum. The ingredients used are basic, at the same time, come together beautifully.
The street food culture in India is ingrained in many Indians, and the vendors are the true essence of the country’s food culture. Indian street food is the go-to answer to any problem or achievement, and it surely takes you on a culinary journey of flavours and fusions. Dahi Vada is one of those dishes that is available in every other state and the toppings change as you cross each state border. Each state has a different story to tell – the Maharashtrians have a different way of serving their Dahi Vade. The flavours take a spicy turn when the Delhi-ites serve Dahi Balla with lots of spices and so on. I chose Odia Dahi Vada to expose you to a different flavour palate of the lesser-known regions of Eastern India. Let’s break down the recipe to the T.
What is Dahi Bara or Vada?
Vadas are crispy, fluffy and yummy doughnut-shaped lentil fritters that have variations all over India and the pronunciations differ from region to region. And Dahi if you know from my previous recipes means yoghurt or curd (in India). Vadas are fluffy golden-coloured doughnut-shaped fritters that are served with coconut chutney in many South Indian cities.
The Vadas are made from soaked and ground urad daal and shaped into doughnuts, then deep fried in neutral oil.
Dahi Vada is when these Vadas are soaked in a yoghurt mix. In this recipe, we will soak them in Hing spiced water for a little while to get them moist and ready to absorb the yoghurt mix.
How to make Vegan Dahi Vada? (tips and tricks)
This Vegan Dahi Vada recipe is a three-part recipe and requires some of prep time. This recipe involves:
- Making the Vadas or lentil doughnuts
- soaking the Vadas in yoghurt mix
- tempering the Dahi vada
Making Crispy Vadas
Soak the urad daal in enough water for up to 4-5 hours, until they soak up water and double up in size.
Note : Like I always say – use the leftover water to feed your plant babies. It makes them happy, and healthy AND it saves the environment. 🙂
- Blend the Urad dal with little water in a high-speed blender. Here, make sure to use minimum water to keep the batter thick. Add salt and Rava, then mix well and set aside.
- Take a medium bite-sized amount of the mixture to your palms. Shape the batter into a doughnut shape using your finger. Keep them aside.
- Heat enough oil, with a high smoke point , to deep fry (around 170C) and drop the Vadas one by one. DO not overcrowd the pan and spread the Vadas apart to make sure they don’t stick to each other. Once all the Vadas have turned golden brown on both sides, remove and set aside to let the oil drain out.
- Soak the Vadas in Hing and salt-spiced water for 2-3 minutes or until they have soaked up the water. We want the vadas to become soft but not soggy. Finally, Remove each vada one by one, while squeezing out the water as much as possible. Set aside.
Note : Do not over soak. The Vadas will crumble apart if they have been soaked in water for too long
For tempering
- Heat oil in a tempering pan, add mustard seeds, cumin seeds, green chillies, red chillies (dry), and thing, curry leaves.
- Make sure the mustard seeds have popped well, otherwise you will be left with a bitter taste.
- Let this cool down while you prepare the yoghurt mix.
For Yoghurt Mix
- First, in a bowl add soy yoghurt, water, grated ginger, hing and salt to taste. Note : If your yoghurt isn’t sour/tangy enough, add a tbsp of lemon juice to it!
- Secondly, mix well until the texture looks syrupy. Add the tempering on top and then drop the squeezed Vadas in it one by one.
- Next, let the vadas soak in the Dahi or yoghurt mixture for some time before serving. You can serve the Dahi Vada warm or cooled down. Make sure that the Vadas are soft enough and have soaked up the soy yoghurt and temper well.
- Pair these Dahi Vadas with Aloo dum topped with chopped coriander, chaat masala, chopped onions, red chillies powder and a squeeze of lemon and you have the perfect Odia Street Food right at your home.
And here is how you make this famous Indian street food with a few steps. Do try out my recipe for Dahi Vada and let me know how it turned out to be. I would love to know how you liked it. It really makes me happy to see you try out my recipes. Don’t forget to tag @beextravegant on Instagram if you share a post or a story. See you at the next one!
Check my other Soy yoghurt based recipes here:
- How to make Soy yoghurt
- Vegan Sambharam/Chaas or buttermilk
- Vegan Salad or Raita from scratch
Vegan Odia Dahi Vada
Ingredients1x2x3x
For Vada
- 200 gram Urad dal (Whole) soaked
- 2 tbsp Rava sooji
- 1 tsp salt
- Oil to deep fry the Vada
Water to soak the Vadas
- 2 cups water
- 1 tsp Hing
- 1 tsp salt
For the yoghurt Mixture
- 2 cups soy yoghurt
- 1 knob ginger grated
- 1 tsp Hing
- Salt to taste
Tempering
- 1 tsp Neutral oil
- 1 tsp mustard seed
- 1 tsp ground cumin
- 1 teaspoon Urad dal Split
- 2 Dry red chillies
- 1 green chilli Split lengthwise
- 10 – 15 curry leaves
Toppings
- 1/2 tsp red chilli powder
- 1/2 tsp chaat masala
- Red onion finely chopped
- Coriander/Cilantro finely chopped
Instructions
For Vada
- Rinse and soak the urad daal in enough water for upto 4-5 hours.
- Grind the urad daal into a thick paste. Avoid adding too much water and keep it on the thicker end.
- Add Salt and Rava, mix well and set aside.
- Shape the batter into donut shape using your palms and finger. Dip your hands in water to help the batter from sticking to your hand.
- Heat enough oil to deep fry, close to 170C, and drop the Vadas one by one. Do not overcrowd the pan and make sure they don’t stick to each other.
- Once all the Vadas have turned golden brown on both sides, remove and set aside to let the oil drain out.
- Soak the Vadas in Hing and salt spiced water for 2-3 minutes or until they have soaked up the water. Do not oversoak, we want the vadas to be soft, not soggy.
- Remove each vada one by one, while squeezing out the water, without ruining the shape. Set aside.
Tempering
- In a tempering pan, heat oil and add cumin seeds, mustard seeds, curry leaves, urad daal, dry red chillies, and green chillies.
- Once they turn fragrant and start chasing colour, turn off the heat and let it cool.
Yoghurt Mix
- In a bowl add soy yoghurt, water, grated ginger, hing and salt to taste. Mix well until the texture looks syrupy.
- Add the tempering on top of the yoghurt and mix well.
- Drop the squeeze Vadas in it one by one. Leave it in for some time before serving. Serve with a side of Aloo dum and toppings mentioned here.
Notes
Nutrition
Roasted moong dal with ginger - Bhaja Moong-er Daal
Ingredients1x2x3x
- 1 ⅓ cups moong dal (skinned and split mung beans), rinsed and drained 250 g
- 1 tsp ground turmeric
- 1 tsp red chili powder
- 4 green chiles chopped
- 1 tsp vegan ghee or vegetable oil
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 bay leaf
- 2 tsp ginger paste use galangal paste if available
- 1 tsp granulated sugar
- A few tbsp vegan milk
- salt to taste
Instructions
- Heat a skillet over medium heat, and add the moong dal and roast for a few minutes until golden brown.
- Remove from the heat and allow to cool, then rinse under cold running water.
- Bring 5-5.5 cups (1.2 liters) water to a boil in a large pan, add the dal, ground turmeric, and red chili powder
- Reduce the heat, cover, and simmer for about 10 minutes.
- Remove the scum from the surface with a slotted spoon from time to time.
- Add salt and the chopped green chilies and simmer for about 20 minutes, or until the dal is soft.
- Heat the vegan ghee or oil in a mini skillet over medium heat, add the cumin seeds, dried red chilis, and bay leaf, and stir-fry for about 2 minutes, or until the chilis turn a couple of shades darker.
- Add to the dal, immediately cover and simmer for a further 3 minutes.
- Add the ginger/galangal paste, sugar, and milk, and cook over low heat for about 2 minutes to allow the dal to absorb the flavors.
- Serving with rice and a side of vegetables/sabzi.
