Easiest Way to Refreshing Yummy Moong dal with bottle gourd and bitter gourd

Easiest Way to Refreshing Yummy 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 have Moong dal with bottle gourd and bitter gourd using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Moong dal with bottle gourd and bitter gourd

1. It’s 1 cup of split yellow/moong daal.

2. It’s 1 of karela/bitter gourd thinly sliced.

3. You need 2 of dry red chilies.

4. Prepare 2 of bay leaves.

5. You need 1 teaspoon of grated ginger.

6. It’s 1 cup of lau/lauki/bottle gourd peeled and diced.

7. Prepare 1/2 teaspoon of turmeric powder.

8. Prepare 1/4 teaspoon of radhuni/ wild celery or mustard seeds.

9. You need To taste of Salt.

10. You need 2 tablespoons of mustard/cooking oil.

11. You need 1 teaspoon of sugar.

Add the dal and fried bitter gourd, stir.

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.

Moong dal with bottle gourd and bitter gourd step by step

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..

First, boil the moong Dal in a pressure cooker, keep it aside.

Heat oil in a pan add mustard seeds, when mustard seeds splutter, add cumin seeds, chopped onions, curry leaves, turmeric powder, chopped garlic, salt, saute it.

Add chopped green chilly, chopped bottle gourd, chopped tomatoes, Mix it and put the lid on and cook it till soft.

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.