Summer Vegetables-Moong Dal: Make sona moong dal with summer vegetables, bengali recipe inside

Sona mung dal with potato poppy seeds. Bengali afternoon is frozen in this food. And when winter comes, carrots, beans, cauliflower are added to mung beans. Winter means the abundance of different types of vegetables. But now it’s summer. Potal, pumpkin, jinge, dhyardshe can be seen in the summer market. Most people think that mung dal cannot be cooked with all these summer vegetables. But today we have brought such a recipe, which can make your work much easier. You can cook gold mung beans with summer vegetables. Only change will come in the boil. So let’s have a look at Sona Mung Dal with Panchmishali Summer Grains.

Sona Moong Dal Recipe with Panchmishali Summer Vegetables-

First fry gold mung beans in a dry pan. Keep stirring continuously while frying the dal. When the dal is fried, pour it into another bowl. Then wash the dal well with water. Boil gold mung beans with salt, turmeric and water.

Now cut the pineapple. Take pumpkin, jinge, barbati, ranga alu, thor. Cut each vegetable into medium sized dumo-dumo. Apart from these vegetables you can also chop any vegetables of your choice. You can even add potatoes to this mung dal recipe. Also, chop the green chillies and cut the tomatoes into four squares.

When the dal boils, remove the dhakla and add vegetables like potato, thor, pumpkin in it. Since these vegetables take a little longer to cook, it is better to serve them first. Then add Jinge, Barabati, Ranga Aloo one by one and boil it. Take care that pulses and vegetables do not melt too much.

Now place the pan. Heat two drops of mustard oil in it. Now add bay leaves, dry chillies and black cumin seeds to it. Fry a little and add chopped tomatoes and green chillies. Fry the masala a little and pour the boiled dal into it. Add salt and sugar to taste. Sprinkle garam masala powder for taste. Keep it covered for a while. Then take it down. Sona Mung Dal with Panchmishali Summer Vegetables made by Vyas. Serve this mung dal with hot rice on a summer afternoon.