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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, moong dal with the bottle gourd & bitter gourds and coconut. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut is something which I’ve loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few components. You can cook moong dal with the bottle gourd & bitter gourds and coconut using 15 ingredients and 10 steps. Here is how you cook 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. Take 50 gm Bitter Gourd (Karela)
  3. Take 50 gm Freshly Grated Coconut
  4. Get 1 Dry Red Chilli (whole)
  5. Prepare 1 Bay Leaf (Tejpatta)
  6. Take 1/2 tsp Mustard Seeds (Rai/Shorshe)
  7. Prepare 1/2 tsp Fenugreek Seeds (Methi Dana)
  8. Prepare To taste Salt
  9. Get 50 gm Ginger Paste
  10. Take 1 tbsp Desi Ghee (Clarified Butter)
  11. Make ready 100 gm Yellow Moong Dal
  12. Get 2 tbsp Cooking/Mustard Oil
  13. Get As needed Water
  14. Take 1 tsp Turmeric Powder
  15. Take 3-4 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.

Instructions 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

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.

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