Lau Diye Moong Dal, a Bengali culinary masterpiece, is a delightful union of simplicity and flavors. In this traditional dish, the earthy goodness of yellow split moong dal harmonizes with the subtle taste of bottle gourd (lau). This classic Bengali delight is not just a meal; it’s a journey through time, carrying the essence of countless family gatherings, festive celebrations, and comforting moments shared around the dining table.

Moong dal, known as yellow split dal in English , It holds numerous advantages. This lentil is so lightweight that doctors often recommend it for easy digestion during illnesses. It can be said that this humble pulse is packed with beneficial proteins. Furthermore, Moong dal contains carbohydrates, vitamins, minerals, and essential fatty acids. Consuming this dal regularly can aid in reducing body fat.

In addition to being a staple in Bengali households, my mother often prepares dishes with this dal in our home as well. Moreover, this dal is particularly flavoured during festivals and other special occasions. Lau Diye Moong dal is a classic Bengali Dal Recipe. It is light on the tummy and makes an amazing meal. I grew up eating this combination of bottle gourd with roasted Moong dal and with steamed rice, it’s utterly comforting! Apart from that, mom’s handmade Moong dal’er khichuri is incomparable. In any festival or puja , we offer Moong dal’er khichuri bhog. which is call Bhoger Khichuri.

Table of Contents

Lau Diye Moong Dal Recipe Ingredients:

150g moong dal
150g bottle gourd cut into cubes
2 red chilies
1/2 teaspoon cumin seed
1 bay leaf
1 teaspoon cumin coriander powder
1 teaspoon red chili powder
1 inch ginger (paste or grated)
1 teaspoon sugar
2 green chilies
1 tablespoon ghee
1/2 cup milk
1 teaspoon garam masala
Mustard oil for cooking

How To Make Lau Diye Moong Dal Recipe:

1.Under running water, rinse the moong dal until the water runs clean. Soak the dal for about 15 minutes in water. Then, drain the water and set aside.

2. In a frying pan fry the soaked dal. But be aware it shouldn’t be burn.

3. In a pressure cooker, add fried dal, bottle gourd, salt and water, close the lid and cook for 3-4 whistles, or until the dal and bottle gourd are soft.

4. Heat oil in a frying pan.

5. Temper cumin seeds, bay leaf, red chilies, let them splutter.

6. Add Cumin & coriander powder, turmeric powder and red chili powder paste. Mix well.

7. Add ginger paste and Sauté for a minute until the raw aroma disappears.

8. Add sugar.

9 Add boiled dal when masala starts separate from masala. Stir well to combine all the ingredients.

10. Add green chilies.

11. Add ghee.

12. Add milk.

13. Once cooked add garam masala.

Serving Suggestions:

Enjoy the fragrant Lau Diye Moong Dal, a wholesome and soothing Bengali favourite with steamed rice!

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