Lauki Aur Moong Dal Wadi Sabzi: Creamy Bottle Gourd Curry
1 hour
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About Lauki Aur Moong Dal Wadi Sabzi: Creamy Bottle Gourd Curry
Indulge in the comforting flavors of Lauki Aur Moong Dal Wadi Sabzi, a beloved North Indian dish that's particularly popular during the monsoon season. This creamy and subtly sweet curry features tender bottle gourd (lauki) perfectly complemented by the delicate texture of homemade moong dal wadis (lentils fritters). A simple yet satisfying vegetarian dish, it's a testament to the magic of fresh ingredients.Traditionally made with urad dal wadis, this recipe offers a unique twist using moong dal, resulting in a lighter and more subtly flavored curry. The combination of aromatic spices, ginger, and onion paste creates a rich and flavorful base, while juicy tomatoes add a burst of freshness. Whether you opt for homemade or store-bought wadis, this recipe is sure to become a family favorite.This recipe is perfect for those seeking a quick and easy yet flavourful vegetarian meal. It pairs wonderfully with roti, chapati, paratha, or steamed rice. Prepare to be transported to the heart of Lucknow and Kanpur with every delicious bite!
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Recipe Time & More
Prep25 minutes
Cook35 minutes
Total1 hour
Ingredients
For the Moong Dal Wadis (makes about 10-12 wadis):
- 1 cup Mung Bean split yellow mung beans, yellow
- 1/4 tsp Chili Powder red
- 1/4 tsp Turmeric Powder
- 1/2 tsp Salt to taste
- 2-3 Chili finely chopped, green
- 1 tbsp Oil for frying
For the Lauki Sabzi:
- 1 medium Bottle Gourd and diced into 1-inch cubes, lauki, peeled, seeded
- 10-12 Moong Dal Wadi homemade or store-bought
- 1 tbsp Ginger Paste
- 2 tbsp Onion Paste
- 1 medium Tomato finely chopped
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder haldi
- 1 tbsp Coriander Powder dhania
- 1/2 tsp Asafoetida hing
- 2 tbsp Clarified Butter ghee
- 3 tbsp Mustard Oil or vegetable oil
- 1 tsp Cumin Seeds
- 1 tbsp Coriander dhania, for garnish
Instructions
Prepare the Moong Dal Wadis
- Combine moong dal, red chili powder, turmeric powder, salt, and green chilies. Add enough water to form a thick batter. Heat oil in a pan and drop spoonfuls of batter to fry into small patties until golden brown. Set aside.
Sauté Aromatics
- Heat ghee and mustard oil in a pan. Add cumin seeds and let them splutter. Add onion and ginger paste and sauté until the onions turn golden brown.
Cook the Curry
- Stir in turmeric powder, red chili powder, coriander powder, asafoetida, and salt. Cook for a couple of minutes until fragrant. Add chopped tomatoes and cook until the oil separates.
Add Bottle Gourd and Wadis
- Add the diced bottle gourd and fried moong dal wadis. Mix well. Add about 1 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the bottle gourd is tender.
Garnish and Serve
- Switch off the heat. Garnish with fresh coriander leaves. Serve hot with roti, chapati, paratha, or rice.
Recipe Notes
Expert Tips for the Best Lauki Aur Moong Dal Wadi Sabzi
- For extra flavor, you can add a pinch of garam masala along with the other spices.
- If using store-bought wadis, slightly fry them before adding them to the curry to enhance their crispness.
- Adjust the amount of red chili powder to control the spiciness level according to your preference.
- For a richer flavor, use homemade ghee instead of store-bought.
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Recipe Nutrition
Calories: 241kcalCarbohydrates: 18gProtein: 7gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 855mgFiber: 5gSugar: 2g
Hem Lata Srivastava
Articles: 200
6 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks so good! Appreciate the share.
Looks so flavorful! Thanks for posting.
What a flavorful dish! Thanks for sharing.
Lovely recipe…Are Moong dal vadis available readymade ?
I have seen only urad dal ones…
This looks so appetizing! Thank you.