Bottle gourd Dal (Lau Dal)

This humble Bengali dal is so full of flavours and easy to make. Made with split green gram or moong dal, this dish is an absolute comfort food. Bottle gourd is known for its cooling effect and this dish is cooked in every household in Bengal during summer. Serve it with hot steaming rice and sides of your choice, this dal is absolutely nutritious and satisfying. 


lau dal



Bottle gourd – 1 medium, cut into cubes
Split green gram or moong dal – 1 cup
Green chilli – 3-4 or as per taste, slit lenthwise
Bay leaves – 2
Dry red chilli – 1
Turmeric powder – 1 tsp
Cumin seeds – 1 tsp
Ginger – ½ inch, grated
Cumin powder – ½ tsp
Salt – to taste
Sugar – ½ tsp
Clarified butter or ghee – 1 tbsp
Oil – 1 tbsp
Coriander leaves – to garnish


  1. Dry roast the yellow moong dal and wash thoroughly. Boil in a thick bottom pan along with turmeric powder, salt, and water
  2. When the dal is almost cooked, add the bottle gourd. Simmer until they are completely cooked
  3. To make the tempering, in a fry pan, heat oil. Add cumin seeds and let it splutter. Add bay leaves and dry red chilli and fry for a few seconds
  4. Add the ginger, green chilli, cumin powder and continue to fry for a minute
  5. Add the boiled dal and mix everything together
  6. Check seasoning and add sugar. Adjust the consistency by adding water if needed. Let it simmer for 5-10 minutes
  7. Add ghee, mix well and turn off the heat
  8. Garnish with coriander leaves and serve


  • Don’t over roast the moong dal as it will take more time to cook