This is a traditional Bengali Dal prepared on a daily basis in every household. The lentil is dry roasted before boiling it. Lauki (bottlegourd) can also be substituted with choppd radish. Ginger may be added according to individual preference. It tasted delicious with hot steamed rice and some aloo bhaja (potato fries) as an accompaniment. A dollop of ghee or a dash of lme over it does the wonders.
- 1/2 cup moong dal, dry roasted
- 1/2 of a small Lauki, chopped
- 2 tbsp. oil
- 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, cumin and kalonji (nigella) seeds
- 2 green chilies, slit
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp ghee (clarified butter)
- 1 tsp. coriander leaves
Boil the roasted moong dal and lauki in 1 1/2 cups water for 3-4 whistles. Keep aside. Heat oil and temper with the panch phoron.
After it stops spluttering, add the boiled dal, salt, turmeric powder and slit green chilies. Simmer on low flame for 2 minutes.
Before taking off the flame, add the ghee and mix well. Serve, garnished with coriander leaves.