How to Quick at dinner Moong dal with bottle gourd and bitter gourd

How to Quick at dinner Moong dal with bottle gourd and bitter gourd Delicious, fresh and tasty.

Moong dal with bottle gourd and bitter gourd. Bengali Lau Die Tetor Dal Recipe is a traditional Bengali Dal usually made during the summer season. This Dal recipe is a great way to include bottle gourd and bitter gourd in your diet. Add bottle gourd, cook till gourd cubes become tender.

Lightly roasted yellow moong dal which imparts beautiful aroma to the dish, chunks of bottle gourd, lightly toasted roundels of bitter gourds, singeing of ginger paste with dried red chillies, cumin, radhuni and freshly grated coconut together weaves a harmonious symphony of flavours and taste, which uplifts this simple sounding dal to just.

Heat oil in a pan add bitter gourd and fry until light brown.

Transfer the fried bitter gourd into a bowl.

You can cook Moong dal with bottle gourd and bitter gourd using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Moong dal with bottle gourd and bitter gourd

1. You need of split yellow/moong daal.

2. Prepare of karela/bitter gourd thinly sliced.

3. It’s of dry red chilies.

4. You need of bay leaves.

5. You need of grated ginger.

6. You need of lau/lauki/bottle gourd peeled and diced.

7. You need of turmeric powder.

8. It’s of radhuni/ wild celery or mustard seeds.

9. Prepare of Salt.

10. It’s of mustard/cooking oil.

11. It’s of sugar.

Add the dal and fried bitter gourd, stir.

Kakarakaya pesaru pappu koora is a curry with grated kakarakaya (bitter gourd) and pesaru pappu (moong dal).

Bitter gourd, as the name suggests is a bitter vegetable and disliked by many.

There are many ways to cook this vegetable to reduce the bitterness.

Moong dal with bottle gourd and bitter gourd instructions

1. Dry roast the moong daal for 5-8 minutes till the lentils turn brownish in colour..

2. Was the moong daal properly and pressure cook along with the bottle gourd pieces..

3. Take a pan and heat oil in it. Now, add the bitter gourd and fry them. After the frying is done, keep the bitter gourds aside..

4. Temper the oil with radhuni, red chilies and bay leaf. (In case radhuni is not available mustard seeds can be used).

5. Now, add the cooked lentils to the pan along with the fried bitter gourds, salt, sugar, grated ginger and turmeric powder..

6. Simmer the daal till you achieve the desired consistency..

7. Serve the daal hot with steamed rice..

One way is to marinate the vegetable with salt and then squeeze off all the juices from.

Lau diye Tetor Dal is traditional Bengali dal which is often cooked during summer days in bengali households.

This nutritious lentil soup is also known as Bengali style Bhaja Muger Dal Uchhe diye or Moong lentil with Bitter & Bottle Gourd.

This simple Uchh er Dal is easily digestible so it is mostly served with rice as part of light summer lunch.

Dry roast the moong dal in a skillet or kadai till it turns light brown.