Moong Dal With Bottle Gourd
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Moong dal is a soft than other dal and easy to digest. Doctor always prescribe for light food, moong dal and bottle gourd also in the same list. Bottle gourd has calcium, so combination both is a healthy food. This is a Bengali traditional recipe. We can find every Bengali knows how to cook. Though there is little bit difference in every home chef. I have cooked in my own style.
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Ingredients
- Roasted moong dal 1 bowl
- Bottle gourd finely chopped 1 cup
- Turmeric powder 1 tsp
- Ginger paste 2 tsp
- Cumin paste 2 tsp
- Green chilli slices
- Tomato paste 2 tsp
- Pure ghee 2 tbsp
- Cumin seeds 1 tsp
- Kashmir chilli 1 tsp
- Mustard oil 2 tbsp
- Bay leaves 2
- Whole red chilli 2
- Salt
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Instructions
- Wash the moong dal, add mustard oil in a preheated pan. Roast the washed dal till light brown. Then keep separate.
- Now in the same pan add oil then bay leaves, roasted dal, ginger paste, turmeric powder, cumin paste, tomato paste, finely chopped bottle gourd and salt. Cook till soft dal and bottle gourd.
- Now take a preheated frying pan add pure ghee then whole red chilli, cumin seeds and Kashmir red chilli powder. Pour into the cooked dal and serve with steam rice.
Notes
When any Bengali friends and relatives come to my house I try to cook this recipe. Everyone enjoy the traditional recipe.
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