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Bengali weeding feast is something magical the vibrant saree, the chaotic joy and endless menu of different dishes crafting a memorable moment. While other dishes steal the spotlight but the true opening of a bengali banquet is the veg moong dal.

What is veg moong dal?

This is not just a everyday dal recipe it is a rich, aromatic and slightly sweet preparation made from roasted moong dal brimming with winter vegetables like peas, beans, cauliflower and carrots finished with a spice blend alongwith ghee that transforms it into a royal dish.

As the temperature drops during winter a specific kind of magic happens in the Indian kitchens. The markets fills with bright and sweet green peas and any one familier with Bengali cusines signals one thing, motorsutir paratha(green peas paratha) is here.

If you are looking for a perfect festive lunch or weekend breakfast then look no further, it is not just a flatbread but rather an experience. Pair these stuffed parathas with a rich and spicy aloo dum(potato curry).

Why this recipe works?

It happens sometimes, you spend time making a delicious pea filling but as you put the rolling pin to the dough, the filling comes out from the sides or when you prepare aloo dum but the potatoes stay bland from the inside despite a rich gravy outside.

This recipe uses two specific techniques to overcome the two problems.