Lau Saak (Bottle Gourd creepers) are very common in Bengali households especially in villages. While Lau (Bottle gourd) is cooked as vegetable, the leaves and tender stem left behind is consumed as ‘Chorchori’. In my earlier post I have shared a recipe on ‘Lau-Palong Saager Chorchori’ using the ‘Lau Saal’ and ‘Palong Saak’ and also cooked ‘dal’ with ‘Lau’ (Lau dea Bhaja Mooger Dal) too. But thought of trying a new recipe when I saw Baba bought a very fresh and tender bunch of bottle gourd leaf!
I have used the tender tips of bottle gourd creeper while cooking the moong dal. Otherwise it is as simple as any regular ‘Muger Dal’. This recipe is a good idea to include more greens and fiber in your food. If you do not find Lau creepers, you can substitute them with kumro saak (Pumpkin Leaf).
- Fry the moong dal in a skillet or kadai till it turns light brown – without oil. Wash it well in water and keep it aside.
- Cut the tender portion of the bottle gourd leaf. Wash very well. Soak them in water for 20-25 minutes.
- Add 1 tsp oil in pressure cooker. Fry the dal for few minutes add 1 cup of water. Cook the dal 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, cunin powder and bottle gourd leaves. Sauté for few minutes and cook them adding a little water.
- When the leaves are almost cooked add the boiled dal and put a little turmeric powder in it.
- Adjust salt. Add sugar.
- Serve it with rice and some fried potol/pointed gourd or aloo/potato.