Bottle gourd dal (lau dal) step-by-step recipe with photos.
This humble Bengali dal is so full of flavours and easy to make. Made with split green gram or moong dal, this dish is absolute comfort food. Bottle gourd is known for its cooling effect and this dish is cooked in every household during summer.
Bottle gourd (also known as long melon/doodhi/lauki/sorekayi) is a vegetable that is used in a variety of Indian cooking. We grown bottle gourd in our veggie patch during summer. It has multiple health benefits, including high dietary fiber, rich in iron and vitamin B and C. It is regarded as one of the healthiest vegetables in India. Bottle gourd peel can also be used in cooking, which again is considered very healthy.
To make bottle gourd dal (lau dal), I first dry roast moong dal, wash it well, and boil with some turmeric powder and salt until it is almost done. At this stage, I add the bottle gourd and let everything cook until completely done. I then prepare tempering with whole spices, ginger, and chilli in ghee. I then pour the cooked dal over the tempering, adjust the seasoning and consistency, and simmer for a few more minutes. I then finish it with some coriander leaves.
Serve it with hot steaming rice and sides of your choice, this dal is absolutely nutritious and satisfying.
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Bottle gourd dal
Bottle gourd dal (lau dal) step-by-step recipe with photos
1. Dry roast moong dal
2. Boil with salt and turmeric
3. Add bottle gourd and cook everything well
4. Prepare tempering in ghee
5. Add it to the boiled dal and simmer
6. Squeeze in the lemon juice and add coriander leaves