DRY ROASTED MOONG DAL( BHAJA MOOGER DAL)

In this recipe yellow moong dal is dry roasted lightly without oil before cooking to bring out its aroma. There are quite a few variants of this recipe. This dal can be cooked on its own with flavorful tempering of finely chopped ginger or can be garnished with freshly grated coconut ( or small chunks of coconut if coconut grater is not available but desiccated coconut should perferably be avoided.).This is the vegetarian version.
There is a non vegetarian version too which is made with fish head. As a true blue bengali this is my favorite.Let's begin with the vegetarian version.
DRY ROASTED MOONG DAL WITH FRESHLY GRATED COCONUT
INGREDIENTS:
1 Cup yellow moong dal
1/2 tsp turmeric powder
salt to taste
few green chillies
2 tbs of ghee or oil
1 bay leaf
1/2 tsp whole jeera
1 whole dried red chilli
1 tbs of finely chopped ginger
1 tsp sugar
1/2 cup freshly grated coconut
METHOD:
1.Dry roast the dal in a kadai without oil in low heat till medium brown stirring continuously to prevent burning .
(care should be taken not to brown it too much as cooking the dal would then become difficult)
2. Boil the dal in a saucepan with sufficient water along with turmeric powder, salt and two green chillies split into halves till it is fully cooked.
(while cooking the dal a pan of hot water should be kept ready to add in case water gets reduced as the dal is getting cooked. Adding cold water will slow down the cooking process. This is true for all curry recipes in bengali or indian cooking.)
3. Heat ghee in a kadai. Add bay leaf,whole jeera,whole dried red chilli , green chillies and freshly chopped ginger.Saute for a few seconds till aroma of the spices comes out.
4.Add the dal and let it simmer for few minutes. Check seasoning and add sugar.
5.Garnish with freshly grated coconut.
Serve hot with rice and 'Begun bhaja'(fried auburgine).