Moong Dal with Pointed Gourd /Mugeswari Potol

Name: Moong Dal with Pointed Gourd /Mugeswari Potol
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 gms Pointed Gourd / Potol/Parwal; 50 gms Yellow Moong Dal roasted; 1 inch ginger grated; 1/2 tsp ginger paste; 1/4 th tsp turmeric powder; 1/4 th tsp each of cumin, coriander powder; 1/2 tsp Kashmiri Red Chilli Powder; 1 dry red chilli,1/2 tsp cumin seeds; 3 cardamoms, 1 inch cinnamon,3 cloves half crushed; 1 bay leaf; 2 tbsp mustard oil; 2 tsp clarified butter/ ghee; To taste salt and sugar; 1/2 cup milk with malai / cream; 1/2 tsp garam masala powder

Kumkum Chatterjee @cook_12055532

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Pointed Gourd cooked with roasted Moong dal ( Yellow Lentils) is a popular and traditional Bengali recipe. The dish is tasty and healthy. Pointed Gourd is rich in antioxidants,essential vitamins and fiber.Roasted Yellow Moong Dal also known as split Yellow Moong Beans is a good source of protein, fiber,and several key vitamins and minerals.Both these low calorie ingredients combined in a dish makes for a tasty and balanced diet.Serve this delicious Mugeswari Potol / Parwal with steamed rice or any Indian flatbread.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

300 gmsPointed Gourd / Potol/Parwal
50 gmsYellow Moong Dal roasted
1 inchginger grated
1/2 tspginger paste
1/4th tsp turmeric powder
1/4th tsp each of cumin, coriander powder
1/2 tspKashmiri Red Chilli Powder
1dry red chilli,1/2 tsp cumin seeds
3cardamoms, 1 inch cinnamon,3 cloves half crushed
1bay leaf
2 tbspmustard oil
2 tspclarified butter/ ghee
To taste salt and sugar
1/2 cupmilk with malai / cream
1/2 tspgaram masala powder

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Steps

30 minutes

1

Chop off both the tips of parwal and peel at intervals. Make slits in two ends.Do not cut into halves.Marinate the parwals with 1/4 th tsp salt and pinch of turmeric powder. Keep aside until used.
2

Roast the Moong Dal in a pan till they are light brown stirring constantly.Remove from heat and soak the dal in a bowl with 1 cup water for 15 minutes.Dilute turmeric,cumin,coriander and Kashmiri Red Chilli Powder with 2 tbsp water.Set aside.
3

Heat oil in a wok and fry the parwals till light brown on both sides and becomes soft.Remove from oil and set aside.Boil the dal in a pan with 3-4 cups water, bay leaf,dry masala and ginger paste. Add salt to taste.
4

Dal should be properly cooked but not mushy.Heat a frying pan with oil.Sprinkle dry red chilli, cumin seeds,half crushed whole garam masala and grated ginger.Stir-fry and pour it on the boiling dal. Add 1 tsp sugar or to taste.Add the fried parwals and cook for 5 minutes stirring constantly.Sprinkle garam masala and mix.
5

Add half cup milk with malai.Stir to mix well.If needed add some more water.The dal should be thick coating the parwals. Remove the pan from heat and drizzle ghee. Cover the pan and allow a standing time of 10 minutes. Pour in a serving bowl and garnish with dry and green chillies.Delicious and nutritious Mugeswari Potol (Pointed Gourd with Moong Dal) is ready to be served. Serve with rice or any Indian flatbread in lunch or dinner.