Easiest Way to Make Delicious Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut

Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut. Bottle gourd.ginger Gerlic paste .onion paste . Lauki Moong Dal - Bottle Gourd With Yellow Lentils This bottle gourd recipe is delicious, nutritious and takes hardly ten minutes to be done. Hi guys, This is a simple moong dal with bottle gourd, Bengali style bottle gourd with moong dal.

Ingredients of Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut

1. It's 250 gm of Bottle Gourd (Lauki/Lau).
2. It's 50 gm of Bitter Gourd (Karela).
3. You need 50 gm of Freshly Grated Coconut.
4. It's 1 of Dry Red Chilli (whole).
5. You need 1 of Bay Leaf (Tejpatta).
6. You need 1/2 tsp of Mustard Seeds (Rai/Shorshe).
7. Prepare 1/2 tsp of Fenugreek Seeds (Methi Dana).
8. It's To taste of Salt.
9. You need 50 gm of Ginger Paste.
10. Prepare 1 tbsp of Desi Ghee (Clarified Butter).
11. Prepare 100 gm of Yellow Moong Dal.
12. You need 2 tbsp of Cooking/Mustard Oil.
13. You need As needed of Water.
14. Prepare 1 tsp of Turmeric Powder.
15. Prepare 3-4 of whole green chillies.

Add kasoori methi, garam masala powder and a tbsp of ghee and give a final stir. Moong Dal Tadka is a simple Indian dal made with split petite yellow lentils. Tempered with mustard, cumin, garlic & curry leaves this dal is also vegan! Moong dal reminds me of my time in Scotland.

Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut step by step

1. Firstly, clean the daal well enough & put it to be boiled with some salt & turmeric powder & well cooked until soft but not mushy at all.
2. Then, cut the Karelas in the roundels & the lauki into the 4-5 cm chunks/cubicles.
3. Then put the Lauki on the gas stove to be parboiled, with some salt in it & once done ✅ strain it's water & set aside.
4. Then, in a kadhai/wok- Take some cooking oil (I’ve used Mustard Oil) & once heated- Fry the karelas until lightly golden brown & set aside.
5. Now, in the same kadhai put in-Temper the tejpatta, dry whole red chilli, rai & methi.
6. When it starts smelling good- drop in the grated coconut & sauté well & add in it the half of the ginger paste & reserve the rest half to be used later & keep sautéing quite well while stirring continuously.
7. Now, add in it the already boiled Moong Daal and mix well until well incorporated with the rest of the ingredients/stuffs in the kadhai.
8. Once it starts boiling- Now is the time to add in the parboiled lauki/lau & fried karelas in it & again keep mixing well & also add in the salt & sugar & allow it to cook properly by covering the pan occasionally.
9. Lastly, add in the remaining ginger paste and ghee to accentuate it's tastes into the very daal... PS: Please do also remember that- we’ve already used salt while boiling the daal & parboiling the lauki, hence salt need be adjusted accordingly, as per your taste requirements.
10. Our “Teto’r Daal, Uchhe Diye” is ready to be served on the platters now...It’s super delicious & yummy to be had with plain rice alongside any fritters or similar.

My friend Deepa used to make the best the moong dal, so Deepa if you are reading this I miss you and. The fresh, soft and tender bottle gourd is the favorite vegetable in Bengali households during summer. Dry roast the moong dal till it turns golden brown and you feel the aroma of the roasted dal. Once the steam is released, add the cubed bottle gourd, turmeric powder and cook with lid closed until the bottle gourd pieces are well done. In a small pan, saute the bay leaves, dry red chillies and mustard.