Paneer Fulkopi diye bhaja Moong Dal

Paneer Fulkopi diye bhaja Moong Dal (Bengali style roasted Moong dal) is a popular Bengali Dish. Paneer Fulkopi diye bhaja Mooger Dal brings together the goodness of roasted moong dal with soft and nutritious paneer and healthy cauliflower and peas.

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Dal is a such COMFORTING and a SOULFUL food.

I say so because, when ever we go out on a holiday by the end of our holidays we always tend to miss the warmth of home cooked hot steaming rice and DAL. No not chicken, not mutton, but DAL. Hence comforting and soulful food.

Dal is a staple food of each and every Indian. Indian meals are basically incomplete without dal. Be it rich or poor, everyone has dal as a side for their meals.

This shobji diye moong dal (roasted moong dal with vegetables) is a bengali speciality. It quite popular during weddings and special occasions. And why not; it is very delicious with the goodness of soft luscious paneer and cauliflower. It is healthy and yummy and kid friendly too. My little one loves it.

When it comes to moong dal, we Bengalis tend to slightly roast the dal. It give a lovely toasty aroma to the dish. The famous Bengali moong dal khichuri, we roast the dal for this as well. But there are certain moong dal preparation for which we do not need to roast it just like tetor dal (dal with bitter gourd).

How to make Paneer Fulkopi diye roasted Mooger Dal?

Roasting the dal: We start by dry roasting the moong dal in a pan until golden brown and releases a nutty aroma. Roasting the moong dal take this dal to the next level. Now add it to the pressure cooker along with 3 cups of water and pressure cook for 4-5 whistles or until the dal is 95 percent cooked.

Preparing the Veggies: Cut the cauliflower into tiny florets. Fry the florets in a teaspoon of ghee or oil until golden brown.

Paneer: Cut the paneer into 2 cm pieces and add it to the dal as it is or you if you wish you can also sauté it in a tsp of ghee or oil and add it later.

Now add the fried cauliflower florets, paneer and green peas along with turmeric powder to the cooked dal and simmer for 8-10 mins until the cauliflower florets are cooked through. Add more water to adjust the consistency as per your liking. I like it a bit on the thicker side.

Tempering: Temper the oil with bay leaf, red dried chilli, cumin seeds, hing and grated ginger. Add it to the dal and give it a boil. Sprinkle with coriander.

I like to serve it with begun bhaja (eggplant fry) and mango aachar.

If you are a Dal fan, here are few more delicious Dal recipes that you will like

I hope you enjoy this delicious Paneer Fulkopi diye Moong Dal (Bengali style Moong dal) as much as we do!

If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.

Bon Appetit!!