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Home Dish Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut

Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut

Name: How to cook Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5/6 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut

This is an absolutely authentic & almost lost recipes in the Bengali Cuisine...super yummy and delicious & is the perfect one for the Summer Days to keep the apetite very much light & cool, yet retaining it's mind blowing tastes as a wholesome dish with super hot plain rice

Ingredient

Food ration :

5/6 people

Cooking time :

1 hr (Prep to Dish)

250 gm

Bottle Gourd (Lauki/Lau)

50 gm

Bitter Gourd (Karela)

50 gm

Freshly Grated Coconut

Dry Red Chilli (whole)

Bay Leaf (Tejpatta)

1/2 tsp

Mustard Seeds (Rai/Shorshe)

1/2 tsp

Fenugreek Seeds (Methi Dana)

To taste

Salt

50 gm

Ginger Paste

1 tbsp

Desi Ghee (Clarified Butter)

100 gm

Yellow Moong Dal

2 tbsp

Cooking/Mustard Oil

As needed

Water

1 tsp

Turmeric Powder

3-4

whole green chillies

Cooking instructions

* 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

* Step 2

Then, cut the Karelas in the roundels & the lauki into the 4-5 cm chunks/cubicles

* Step 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

* Step 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

* Step 5

Now, in the same kadhai put in-Temper the tejpatta, dry whole red chilli, rai & methi

* Step 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

* Step 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

* Step 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

* Step 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

* Step 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