The last few months have been rediscovering the recipes I grew up eating. Those are very simple yet tasty everyday recipes, cooked in our daily meals. I never cooked these Bengali recipes before but always have those on our regular meal with seasonally available vegetables. But nowadays, I have been learning how to cook these age old family recipes and also blogging about them so that I have the recipes together.
‘Lau dea Bhaja Mooger Dal’ is a simple recipe mildly flavored with asafetida, cumin seeds, ginger and chillies. The roasted moong dal is cooked with bottle gourd but retains its individual graininess. This dish is comfort food and we eat it during the mainly in summer when this light dal with ‘lau’ helps to cool us off. Eating it in the summer will make you relish it even more.
- 100 gms Split Yellow Moong Daal
- 2 cups Lau/ Bottle Gourd – (Chopped or small diced)
- ½ tsp Turmeric Powder
- ½ tsp Cumin Seeds
- 2 Bay Leaves
- 2 Green Chillies
- 2/3 Tbsp Mustard Oil
- 2 pinches Asafetida
- ¾ Tsp Coriander Leaves
- 1 tsp Ginger Paste
- 1 tsp Sugar
- to taste Salt – According
- Fry the moong dal in a skillet or kadai till it turns light brown – without oil. Wash it well in water and keep it dry.
- Cut the gourd into small pieces.
- Add 1 tsp oil in pressure cooker. Fry the dal and bottle gourd for few minutes.
- Add 1 cup of water. Boil the dal and the bottle gourd in the pressure cooker with little salt and turmeric powder till one whistle.
- Heat the mustard oil in a kadai, put the asafetida, bay leaves, whole jeera, green chillies. Fry till exudes aroma.
- Add ginger paste. Sauté for few seconds and add the boiled dal and put a little turmeric powder in it.
- Adjust salt. Add sugar.
- Garnish it with finely chopped coriander leaves.
- Serve it with rice and some fried parval/potol/pointed gourd or karela/korola/bitter gourd.