Bhaja Muger Dal diye Lau Chingri (Bottle Gourd & Prawns cooked with Roasted Moong Dal)

Name: Bhaja Muger Dal diye Lau Chingri (Bottle Gourd & Prawns cooked with Roasted Moong Dal)
Cuisine: Indian
Ingredients: 1medium size bottle gourd, finely chopped; 1/4 cup moong dal, dry roasted, washed & drained; 8-10medium size prawns, cleaned, washed & drained; 3 tbsp mustard oil; 1 tsp cumin seeds; 2 bay leaves; 2 green chilies, slit; to taste salt; 1/2 tsp turmeric powder; 1 tsp sugar (opt); 1tsp roasted cumin powder; 1 tbsp ghee; 1 handful coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Dal - Lau Chingri (lauki / Bottle Gourd - Prawn Curry) is a simple and a traditional Bengali homemade delicacy. The addition of prawns cooked with bottle gourd and a medley of spices tastes simply yummy. But I gave a twist to it by adding some dry roasted green gram lentil (moong dal).

This combo turned out very delectable and tastes awesome when paired with hot steamed rice or chapati. This recipe has minimum of spices and is light on the tummy. So a perfect curry for the summer. For a veg. version, prawns can be substituted with some bori / dried lentil dumplings to prepare this curry.

Bethica Das @kitchen_flavours

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Ingredients

1medium size bottle gourd, finely chopped
1/4 cupmoong dal, dry roasted, washed & drained
8-10medium size prawns, cleaned, washed & drained
3 tbspmustard oil
1 tspcumin seeds
2bay leaves
2green chilies, slit
to tastesalt
1/2 tsp turmeric powder
1 tsp sugar (opt)
1tsp roasted cumin powder
1 tbsp ghee
1 handfulcoriander leaves, chopped

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Steps

1

Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. Heat 1 tbsp. oil and saute the prawns till it changes colour. Drain and keep aside.
2

Heat remaining oil and temper with cumin seeds and bay leaves. Saute for a few seconds. Add the chopped bottle gourd, roasted dal, fried prawns and all the dry spices.
3

Mix everything well and cook, covered till done. Sprinkle water and keep stirring at intervals.
4

When done, add ghee and coriander leaves. Give it a stir and serve with plain steamed rice or chapatis.