Dhonepata Moong Dal Bhorta is a popular dish in Bangladeshi cuisine, celebrated for its simplicity and rich flavors. This dish combines the earthy aroma of moong dal with the fresh, citrusy notes of coriander leaves, known as dhonepata in Bengali. The dal is dry roasted, adding a nutty texture that perfectly complements the vibrant herbal punch of the coriander. Traditionally enjoyed with plain rice, its smooth, mashed consistency makes it a comforting favorite. The use of green chilies adds a subtle heat, while mustard oil imparts a distinctive pungency and depth. This vegetarian delight is not only nutritious but also a quick and satisfying option for those seeking authentic Bangladeshi flavors.
Dhonepata Moong Dal Bhorta
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Moong Dal – 200 Grams
- coriander leaves – 1 Cups
- Onion – 1 Piece
- Green Chili – 2 Piece
- Mustard Oil – 2 Tbsp
- Salt – 1 Tsp
- Garlic – 4 Cloves
- Turmeric Powder – 0.5 Tsp
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1 Grams
Saturated Fat
400 Mg
Sodium
50 Grams
Total Carbohydrate
8 Grams
Dietary Fiber
18 Grams
Protein
Directions
Step 1
Dry roast the moong dal in a pan over medium heat until golden brown and aromatic. Set aside to cool.
Step 2
Boil the roasted moong dal in water until soft and mashable. Drain excess water.
Step 3
In a blender, combine coriander leaves, green chilies, garlic, and ginger to form a coarse paste.
Step 4
In a mixing bowl, combine the mashed dal, coriander paste, chopped onion, turmeric powder, and salt. Mix well.
Step 5
Heat mustard oil in a pan and add the dal mixture. Cook for 5-7 minutes on low heat, stirring occasionally.
Step 6
Transfer the bhorta to a serving dish and garnish with extra coriander leaves. Serve with steamed rice.
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