Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, moong dal with the bottle gourd & bitter gourds and coconut. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have moong dal with the bottle gourd & bitter gourds and coconut using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut:

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

Steps to make Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut:

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

So that’s going to wrap it up with this special food moong dal with the bottle gourd & bitter gourds and coconut recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!