Moong Dal With Bottle Gourd

Moong Dal With Bottle Gourd - Plattershare - Recipes, food stories and food lovers
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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Prep Time15 minutes
Cook Time2 minutes
Total Time17 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • 1 bowl Moong Dal roasted
  • 1 cup Bottle Gourd finely chopped
  • 1 tsp Turmeric Powder
  • 2 tsp Ginger Paste
  • 2 tsp Cumin or paste paste
  • slice Green Chillies
  • 2 tsp Tomato Paste
  • 2 tbsp Desi Ghee
  • 1 tsp Cumin Seeds
  • 1 tsp Chilli kashmir
  • 2 tbsp Mustard Oil
  • 2 leaves Bay Leaves 2 bay
  • 2 Whole Red Chilli
  • 1-2 tsp Salt or as per taste
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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.
    Moong Dal With Bottle Gourd - Plattershare - Recipes, food stories and food lovers
  • 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.

Recipe 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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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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