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Lau diye Kancha Moong Dal

Lau diye Kacha Moong Dal (Moong Dal with Bottle Gourd)

Lau diye Kacha Mooger Dal. A symphony of bottlegourd and moong dal. A throw of green peas. The fragrance of panchforon. The warmth of ginger. And that intoxicating zing of mustard oil. This is food heaven !!!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Bengali
Ingredients Method

Ingredients
  

  • 1.5 cup mugdal or moongdal
  • 1 small sized lau / lauki / bottlegourd peeled and cut into medium cubes
  • 1/2 cup green peas blanched (optional)
  • 1 tsp panchforan
  • 1 tsp turmeric powder
  • 2 bay leaves
  • 2 dry red chillies
  • 2-3 green chillies slit
  • 1.5 tbsp mustard oil
  • salt to taste

Method
 

  1. Soak the dal for about an hour. Rinse well and drain.
  2. Transfer the dal to a pressure cooker, add the lau cubes and a sprinkle of turmeric powder. Pour 2 cups of water, cook till 1 whistle. Allow the steam to release on its own.
  3. Heat 1/2 tbsp oil in a pan. Throw in the panchforon, bay leaves and dry red chillies. Allow the spices to splutter.
  4. Carefully pour the cooked dal and lau into the pan. Throw in the green peas. Add a cup or so of warm water till you get the desired consistency. Sprinkle in the salt, simmer for 3-5 odd minutes.
  5. Adjust seasonings. Finish off with a generous drizzle of mustard oil.