Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, moong dal diye lau ghonto/ bottle gourd with yellow moong. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Moong Dal diye Lau ghonto/ bottle gourd with yellow moong is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Moong Dal diye Lau ghonto/ bottle gourd with yellow moong is something that I’ve loved my entire life. They’re fine and they look wonderful.

Dudh Lau pure Bengali style Bottle gourd recipe. Welcome to my channel Informative KITCHEN Today's Recipe :- #Lauki moong dal Recipe #Lauki moong dal ki sabji #Bottle Gourd with yellow. Lau'er ghonto, the close cousin of Lau Chingri, is a dry, hot-and-spicy curry that is prepared by steaming the bottle gourd in its own juices.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have moong dal diye lau ghonto/ bottle gourd with yellow moong using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Moong Dal diye Lau ghonto/ bottle gourd with yellow moong:

1. Prepare 1 small to medium bottle gourd
2. Get 3/4 cup yellow moong dal
3. Make ready 1/2 tsp ginger paste
4. Get 1/2 tsp cumin powder
5. Make ready 1 tsp mustard oil
6. Take 2 tsp water
7. Take 1/2 tsp maida
8. Make ready As per taste Sugar
9. Take As per taste Salt
10. Get 1 tsp Turmeric powder
11. Take For tempering:
12. Take 1/2 tsp cumin whole
13. Make ready 1 red chilli whole
14. Prepare 1 bay leaves
15. Make ready 3 slitted green chillies

Tetor Dal Lau Uchhe diye Bhaja Moong Dal is a traditional Bengali nutritious lentil soup to soothe stomach in brutal heat of Indian Summer. Watch detailed Video of Lau diye Tetor Dal Recipe. Read the entire recipe and Notes carefully Yellow Moong dal: ½ cup. The fresh, soft and tender bottle gourd is the favorite vegetable in Bengali households during summer.

Steps to make Moong Dal diye Lau ghonto/ bottle gourd with yellow moong:

1. Cut bottle gourd to thin long pieces and boiled in hot water with salt and little turmeric for 2-3 mins. We do not want fully cooked it.. it's for just tender ness. And this boiled step is not required if bottle gourd is very fresh which I always get in Kolkata but in Bangalore I preferred to boiled little. For boiling it recommended to add little water as vegetable itself having water.
2. Roast moong Dal without oil and with stirring untill aroma has come and become partial colour changes. Keep aside till cool down it, then washed Dal and keep for boiling in a kadai or rice pot with little water. Cook Dal untill it cooked 80 percent, it should become tender while pressing with two fingers. Add water if required, add water little by little while boiling. Boiling time add little salt and oil.
3. Heat oil in a kadai. Add tempering, while nice aroma will come add bottle gourd. Give a nice stir, add ginger paste, turmeric and cumin powder. Cook for 5-7 mins. Then add Dal and cook medium heat untill water fully soaked. Add salt, sugar and maida paste. Give a nice stir and switch off the flame.
4. Served with hot steam rice or roti.

In this dish, the skinless and split yellow lentil is the main ingredient and the chopped bottle gourd is the add on. This recipe can be said to more or less like a. Now to the Moog Dal Chora diye Lau which is very different from Lau diye Moog Dal. The recipe for that kind of dal is almost similar to the Tetor Dal , yellow moong dal cooked with bitter gourd and lauki, in our While the dal is cooking start with the bottlegourd. A gorgeous-looking traditional Bengali vegetarian dal with roasted yellow mung beans, simmered with cauliflowers, carrots and peas.

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