Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, moong dal with bottle gourd and bitter gourd. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Moong dal with bottle gourd and bitter gourd is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Moong dal with bottle gourd and bitter gourd is something that I have loved my whole life.
This video is about how to prepare bitter moong dal with Lauki and karela. This lentil soup widely prepared in Eastern Indian and known as Tetor dal. This is a wonderful Bengali moong dal recipe for the spring-summer months.
To begin with this particular recipe, we have to prepare a few components. You can have moong dal with bottle gourd and bitter gourd using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Moong dal with bottle gourd and bitter gourd:
- Prepare 1 cup split yellow/moong daal
- Prepare 1 karela/bitter gourd thinly sliced
- Prepare 2 dry red chilies
- Prepare 2 bay leaves
- Prepare 1 teaspoon grated ginger
- Prepare 1 cup lau/lauki/bottle gourd peeled and diced
- Prepare 1/2 teaspoon turmeric powder
- Get 1/4 teaspoon radhuni/ wild celery or mustard seeds
- Make ready To taste Salt
- Prepare 2 tablespoons mustard/cooking oil
- Get 1 teaspoon sugar
The Bitter Gourd serves this purpose delightfully and so is much loved in Bengali households. Tetor Dal Lau Uchhe diye Bhaja Moong Dal is a traditional Bengali nutritious lentil soup to soothe stomach in brutal heat of Indian Summer. This nutritious lentil soup is also known as Bengali style Bhaja Muger Dal Uchhe diye or Moong lentil with Bitter & Bottle Gourd. This combination of bottle gourd with moong dal is an very hit combination and is best suitable for a for a meal.
Instructions to make Moong dal with bottle gourd and bitter gourd:
- Dry roast the moong daal for 5-8 minutes till the lentils turn brownish in colour.
- Was the moong daal properly and pressure cook along with the bottle gourd pieces.
- 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.
- Temper the oil with radhuni, red chilies and bay leaf. (In case radhuni is not available mustard seeds can be used)
- Now, add the cooked lentils to the pan along with the fried bitter gourds, salt, sugar, grated ginger and turmeric powder.
- Simmer the daal till you achieve the desired consistency.
- Serve the daal hot with steamed rice.
A word of caution: overly bitter-tasting Lauki should be discarded and not used for cooking because of a high risk of toxicity linked to high concentration of bitter compounds. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. Moong Dal Tadka is a simple Indian dal made with split petite yellow lentils. Tempered with mustard, cumin, garlic & curry leaves this dal is also vegan!
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