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.

Table of Contents

Recipe Video

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.

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