The moment you mention Matarsuti kishmish diye Bhaja Muger dal, it instantly remind me of Durgapuja of my childhood days. Back in 80’s, it was very rare to have special recipes on a day to day basis. My mom being a working mom, hardly gets time to cook an elaborate meal on weekdays. Those were the days when there were hardly any gadgets to ease out the daily cores. Everything was so tedious, be it handling the cooking fuel ( read no gas oven, some earthen unoon as we call it were the source of fuel). Or grinding the masalas using a sheel nora or sheel batta. Naturally it was hard to put some extra effort in day to day life to serve something exotic during lunch .
But when it comes to puja holidays, mom dons her Chef’s hat and serves some mom’s special for the day. Our shasthi lunch was incomplete without this motorsuti kishmish diye bhaja muger dal is a must with jhurjhure aloo bhaja . I loved that combination so much that I almost ate to the full brim with this and there is hardly any space left for any non veg item. I have recreated that magic in my kitchen and my son loved it the way I used to enjoy the dish.
Ingredients for Matarsuti kishmish diye Bhaja Muger dal
- Mug Dal
- Matarsuti or Karaisuti or Green peas A half cup
- Kishmish or raisin – 1 tbsp
- Green chili – 3
- bay leaf – 2
- Ginger paste – 1 tbsp
- chopped ginger – 1 tsp
- salt, turmeric, sugar
- Ghee – 2 tbsp
- whole garam masala
- Dry red chili
How to make Matarsuti kishmish diye Bhaja Muger dal
First, What I did was to dry roast the mug dal. To do this, in a dey pan, roast the mug dal for 5-7 minutes stirring continuously till it starts changing color.
Remove from heat and soak the dal in water for some time. I have used some frozen peas, which I have soaked in water as well.
Take the dal, 2-3 green chili and chopped ginger in a pan and add 1 cup of water. Boil it with the lid on.
When the dal is almost cooked , add a spoonful of turmeric and cook for 2 more minutes.
Next add the peas and kishmish and boil for 4-5 minutes. By now, the dal is fully cooked. Remove from heat and set aside.
In another pan, heat some ghee. Add the bayleaf, dry red chili and whole garam masala to the ghee.
Now add the boiled dal to the pan and increase the heat. Add some water at this point and let the whole thing start boiling.
When the dal is almost cooked, add the ginger paste and mix well. Add salt and sugar at this point and season properly.
Keep the dal a bit on the runny side. Once it is cooled, it will thicken a bit. Add a spoonful of ghee at the end and switch off the heat.
Keep it covered on a standing time of 30 minutes.
Some other dal recipes are here for you.