Bengali Lau Diye Moonger Dal Recipe
In a world where newer and better food editions revolve around us, we crave something more traditional and favorable to all. This dish need not tie back to just one person but ensures many can’t get tired of tasting the same. This vegetarian dish is not only known to give head-to-head competition to most non-vegetarian dishes but also ensures that every ingredient makes it a roller coaster of flavors to remember.
Most Bengali vegetarian recipes are labeled to be ‘comfort food’ for all. These are not just versatile in nature but are also healthy and rich in nutrients. One of them is the Bengali Lau Moong Dal recipe. This recipe isn’t complex in nature and incorporates a taste that’s made with the help of aromatic spices and ingredients.
Take a look at some easy steps and ingredients that allows one to prepare this lau Bengali vegetable at home. Here’s how.
Ingredients
- 100 g yellow moong dal
- ½ kg bottle gourd
- 1 tsp salt to taste
- 1 tsp turmeric powder
- 1 tsp whole jeera
- 2 bay leaves
- 2 tbsp Refined Soybean Oil
- ½ bunch coriander leaves
For Grinding
- 1 tsp jeera
- 1 piece ginger
- 1 tsp garam masala
Procedure
- Fry the moong dal in a pan till they turn brown. Wash them in water and keep them dry. Ensure to avoid using cooking oil for this step
- Cut the gourd into small pieces
- Heat Doctors’ Choice Refined Soybean Cooking Oil in a pan. Add the bay leaves, jeera, and green chillies to the mixture
- Put the gourd in and saute it
- Add the dal and put in the salt and turmeric powder. Further, add the ginger and jeera paste
- Cover the lid and lower the flame to ensure it cooks well
- Add 1 cup warm water and let it all boil
- Cover the lid again and let it simmer for a while
- Garnish the dish with coriander leaves and enjoy it with warm steamed rice
