Sunday, 4 May 2014

Lau Die Moong Daal (Bottle Gourd in Yellow Moong Daal) - No Onion No Garlic Series

It has been just a few days since my in-laws have arrived and I am already craving for some onion garlic rich food. As they say, absence makes the heart grow fonder. While this proverb generally applies to people, in my case, it's my onion garlic rich food! Nevertheless, my baby is enjoying the company of her grand parents and great grand parents which gives me some breathing space and time to cook those extra dishes and finish the cleaning. Today's recipe is a typical of Bengali household and quite easy to make too. The best part of making this dish is you get two dishes with one ingredient. While peeling the bottle gourd, use a knife instead of a peeler and then chop it further to fine bits. Fry it in about a tbsp of oil with onion seeds (kalonji) and optionally can add potatoes and poppy seeds (I like it plain) and your yummy side dish is ready. 

1 small bottle gourd (lauki)
1/2 cup moong dal
1 inch ginger grated
1 tsp cumin powder
1 tsp turmeric powder
2 green chillies
1 whole dry red chilly
1 bay leaf
Salt to taste
1/2 tsp sugar
A pinch of heeng (asafoetida)
1 tsp panchphoran (can be replaced with cumin seeds, mustard seeds, fenugreek seeds, ajwain, and kalonji in equal quantity)
Fresh coriander leaves
2 tbsp ghee

Dry roast the daal until slightly golden and a wonderful aroma arises. Wash and keep aside in a colander for the water to drain. Cut the gourd finely without using the grater. We do not want to make a halwa style consistency. 
In a pressure cooker, add the daal, bay leaf, gourd, cumin powder, turmeric powder, green chilli, ginger, salt, and sugar with 1 cup water. Pressure cook for 2 whistles and then switch off the gas and let it cool conpletely. The daal should not be too mushy and the individual grains must be visible. 
In a pan, heat the ghee and add the whole red chilli, heeng, and panchphoran. Let it splutter. Now add the boiled mixture and let it simmer till the  watery gravy dries up a bit. Check the seasoning. Garnish with fresh coriander leaves and serve hot with steamed rice.

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