Lau diye Bhaja Muger Dal (Split Green Gram & Bottle Gourd Curry - Bengali style)

Name: Lau diye Bhaja Muger Dal (Split Green Gram & Bottle Gourd Curry - Bengali style)
Cuisine: Indian
Ingredients: 1/2 cup moong dal (split green gram), dry roasted; 1 cup bottle gourd, cubed; 2 tbsp mustard oil; 1 tsp cumin seeds / panch phoron; 1/4 tsp asafoetida; 1 tsp grated ginger; 1-2 bay leaves; to taste salt; 1/2 tsp turmeric powder; 1/2 tsp roasted cumin powder; 2 green chilies, slit; 1 tsp ghee; 1 tbsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Dal - Dal-Chawal is an ultimate comfort food for many. At times we just can't do without it. A simple homemade dal served along with plain steamed rice is just out of this world. A dollop of extra ghee / a dash of lime (I prefer the latter) and accompanied with some papad or potato fry is something irresistible. What can one ask for? End of the day this is pure divine. You need nothing else.

Coming to the recipe, this is my version of an absolutely homemade style no frills dal that is part of a daily menu in many Bengali bones. And this is how I prepare it. This particular recipe can be made on it's own or can be prepared with some veggies of you choice added to it. So I have made use of few chopped bottle gourd and with a simple tempering of cumin seeds (panch phoron can be substituted), bay leaves, ginger and asafoetida. A tsp. of ghee added to the end product enhances the flavour and is best enjoyed with hot steamed rice.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupmoong dal (split green gram), dry roasted
1 cupbottle gourd, cubed
2 tbspmustard oil
1 tspcumin seeds / panch phoron
1/4 tspasafoetida
1 tspgrated ginger
1-2bay leaves
to tastesalt
1/2 tspturmeric powder
1/2 tsproasted cumin powder
2green chilies, slit
1 tspghee
1 tbspcoriander leaves, chopped

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Steps

1

Pressure cook the roasted moong dal along with 1 cup water, bottle gourd pieces and 1 tsp. oil for 4-5 whistles.
2

Heat remaining oil in a pan and temper with cumin seeds / panch phoron, asafoetida, bay leaves and ginger. Saute for a few seconds.
3

Add the boiled dal, slit green chilies and all the dry spices. Adjust water according to the consistency preferred. Bring it to a boil and simmer on a low flame for 2 minutes.
4

When done, switch off the flame. Add ghee and coriander leaves. Give it a stir and enjoy with either rice or chapati for a wholesome simple meal.