Moong Dal With Lau
Lentils are such versatile pulses that they can be cooked in so many variety of ways and are an essential part of a vegetarian diet. They also play a pivotal role being a staple in many Indian and bengali homes. This dish, my Bottle guord with Moong dal is one of those!
Many Bengali homes will will have traditionally started the day with lentils for breakfast, it’s hearty, filling and simple to prepare in order to send the workmen/school kids off to work with a full belly.
As a developing nation, diets have changed significantly and with so many alternatives for a swift breakfast it is not the first thing that the humble housewife now has to reach for!
This takes me onto this dish which is a welcome alternative using a Lau/bottle guord/Calabash, a popular Indian vegetable.
Using them in curries make them far more substantial. It adds texture and very few calories. For on bottle guord and other Indian vegetables visit here LETS TALK ABOUT VEG!!
I enjoy adding vegetables to my lentils because I find it a lot more wholesome and flavourful. This creamy lentil dish is a delight with any buttery bread. It is most enjoyable I think on cool evening when you don’t want to spend too much time over a stove.
1 cup moong dal, washed and cleaned
I used half Bottle Guord/lau peeled and cut into large quarters.
1 large onion chopped small
3 green chillies sliced
1 inch ginger finely minced
Salt to taste
1 bayleaf torn into quarters
2 tbsp ghee
1 tsp coriander powder
3 tbsp oil
1 large tomato chopped
Handful fresh coriander chopped
1 tsp cumin powder
3 dried red chillies
1 tsp turmeric
Half tsp chilli powder
Wash the dal and place in pan with 3 cups water, the salt and lau/doddy.
Bring to boil and simmer untill moong dal is soft when pressed on back of spoon.
Take it off heat.
In another pan heat the oil. Add the bay leaves, red dried chillies and fry just till chilli colours. Add the onions, green chillies and cook till onions slightly golden.
Add the tomatoes and cook till mushy.
Now add the powdered spices, salt and cook on med. Keep cooking till the spices loose the rawness. Add splashes of water and keep cooking till oil is separating each time. Lastly add ghee to the temper and fresh minced ginger. Cook just for a minute then pour your moong dal into the temper.
Cover with lid and cook on med/low just till the oil surfaces.
Adjust consistency so it’s creamy but loose.
Dal thickens on standing.
Garnish with fresh coriander and serve.
Copyright © 2020 -2022 Papli Rani Dey
All Rights Reserved.