Roasted moong dal from Bengali Cooking - Seasons and Festivals (page 43) by Chitrita Banerji

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Khashir rezala [Farhad Ghuznavi's mother]; Grandmother's meat without onion and garlic; Spiced roast aubergine (Begun pora); Cauliflower bhaji; Plain polao; Bengali shrimp malaikari (Galda chingrir malaikari) [Author's mother]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    For this dish, as mentioned on P42, the dal is pan-toasted (roasted) before using in the dish. Follow the instructions for "Kancha moong dal" once the dal is toasted. Appears as part of the first menu suggestion on P192 and second menu on P193.

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