Bhaja Muger Dal diye Lau Chingri - Bengali Cuisine

          Lau Chingri (lauki / Bottle Gourd - Prawn Curry) is a simple and a traditional Bengali homemade delicacy. The addition of prawns cooked with bottle gourd and a medley of spices tastes simply yummy. But I gave a twist to it by adding some dry roasted green gram lentil (moong dal). 

          This combo turned out very delectable and tastes awesome when paired with hot steamed rice or chapati. This recipe has minimum of spices and is light on the tummy. So a perfect curry for the summer. For a veg. version, prawns can be substituted with some bori / dried lentil dumplings to prepare this curry. 

• 1 medium size bottle gourd, finely chopped
• 1/4 cup moong dal, dry roasted, washed & drained
• 8-10 medium size prawns, cleaned, washed & drained
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds 
• 2 bay leaves
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sugar (opt)
• 1 tsp, roasted cumin powder
• 1 tbsp. ghee
• handful of coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. Heat 1 tbsp. oil and saute the prawns till it changes colour. Drain and keep aside.

          Heat remaining oil and temper with cumin seeds and bay leaves. Saute for a few seconds. Add the chopped bottle gourd, roasted dal, fried prawns and all the dry spices.

         Mix everything well and cook, covered till done. Sprinkle water and keep stirring at intervals.

          When done, add ghee and coriander leaves. Give it a stir and serve with plain steamed rice or chapatis.