Moong Dal diye Lau Ghonto, or Bottle Gourd Curry, is an authentic and popular Niramish recipe in Bengali households. This traditional recipe is loved for its simplicity and the soothing flavours that come from using just a few basic ingredient. And what makes this recipe unique is that it doesn’t include any onions or garlic. It is often prepared on vegetarian days and offered as bhog (a devotional offering) during various pujas.
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Ingredients need for Moong dal diye lau ghonto recipe :
- 500 g bottle gourd/ Lau
- 10 g moong dal
- 1/4 cup cumin seeds
- 1 teaspoon ginger paste
- 2 green chillies (slit)
- 1 bay leaves
- 1 inch cinnamon stick
- 2 dry red chilli
- 1teaspoon cumin powder
- 1 teaspoon turmeric powder
- salt to taste
- 1 teaspoon ghee
- 1 teaspoon sugar
- 1/4 cup milk
- Mustard oil for cooking
Instructions:
Preparation:
- Peel the bottle gourd and cut it into shreds.
- Dry roast the moong dal, rinse it under cold water and set it aside.
- Prepare a masala slurry with cumin powder and turmeric powder adding a small amount of water.
Cooking the Dal:
- Heat 1 tablespoon of mustard oil in a pan over medium heat.
- Add cumin seeds, bay leaf, cinnamon stick, and dry red chillies. Sauté for a few seconds until aromatic.
- Add the ginger paste and slit the green chillies, and cook for another few minutes.
- Add masala slurry, salt to taste and sugar to balance the taste.
Combining Ingredients:
- Now, add the moong dal saute for a few seconds.
- Add the moong dal and stir well to coat with the spices. Reduce the heat and let it simmer until the dal is cooked and bottle gourd is tender. It will take almost 20-15 minutes to cook.
- Pour in 1/4 cup of milk. Stir well and let it simmer for another 10 minutes.
- Finish by adding 1 teaspoon of ghee for extra richness.
Serving Suggestions
Serve Moong dal diye lau ghonto hot with steamed rice or chapati.
Moong dal diye lau ghonto | Lau muger dal ghonto | Easy bottle gourd Bengali recipe
Recipe by Roj RannaghareCourse: SidesCuisine: Indian, BengaliDifficulty: Easy5
servings15
minutes30
minutes300
kcalMoong dal diye lau ghonto is an authentic Bengali dish that combines the gentle flavour of bottle gourd with the rich taste of moong dal. This simple and delicious niramish recipe is a favourite in Bengali households.
Ingredients
500 g bottle gourd/ Lau
10 g moong dal
1/4 cup cumin seeds
1 teaspoon ginger paste
2 green chillies (slit)
1 bay leaves
1 inch cinnamon stick
2 dry red chilli
1teaspoon cumin powder
1 teaspoon turmeric powder
salt to taste
1 teaspoon ghee
1 teaspoon sugar
1/4 cup milk
Mustard oil for cooking
Directions
- Peel and shred the bottle gourd.
- Dry roast the moong dal, rinse it under cold water and set aside.
- Prepare a masala slurry with cumin and turmeric powder, adding a small amount of water.
- Heat 2 tablespoons of mustard oil in a pan over medium heat.
- Add cumin seeds, bay leaf, cinnamon stick, and dry red chillies. Sauté for a few seconds.
- Add ginger paste and slit green chillies, cooking for a few minutes.
- Add the masala slurry, salt, and sugar.
- Add the shredded bottle gourd and cook for 20-25 minutes.
- Add the moong dal and mix well with the spices.
- Reduce heat and simmer for 15-20 minutes until the dal is cooked and the bottle gourd is tender.
- Pour 1/4 cup of milk and stir well. Simmer for an additional 10 minutes.
- Finish by adding 1 teaspoon of ghee for extra richness.
Notes
- Adjust the quantity of green chillies according to your spice preference.
- For an extra touch of flavour, you can garnish the dish with fresh coriander leaves before serving.