Lau Muger Dal Torkari (Lauki / Bottlegourd - Green Gram Curry - Bong Style)

 

          Here is a simple and a delicious side dish made from Bottle gourd (Lauki) and split moong dal in a Bengali style. In this Bengali version of mine, I added few bori (dried lentil dumplings). However, prawns and fish head can be added for the non. veg. version. I usually prepare this dish when I want something simple, yet healthy. 

                  Light on the stomach no doubt, it requires minimum of spices and best had with chapattis. It can also be enjoyed as a side dish with rice too. The use of mustard oil gives it an authentic touch and flavor. So check out the step by step pictorial recipe to prepare it. 

               Bottle gourd is considered light on the stomach and instead of preparing on its own, addition of a little bit of fried moong dal and fried bori enhances the flavor and also gives a slight crunch to the dish. I also love adding lots of chopped coriander leaves and a tsp. of ghee to the end product. 

• 1 medium size lau (bottle gourd / Lauki), finely chopped
• 2-3 tbsp. split moong dal (split green gram), dry roasted & soaked for an hour
• 2 tbsp. mustard oil
• 10-12 bori / fried lentil dumplings / mangodi
• 1 tsp. cumin seeds
• 2 bay leaves
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder 
• handful of coriander leaves, chopped
• 1 tsp. ghee 

 

          Heat oil in a pan and fry the bori till golden in colour. Drain and keep aside. 

          Temper the same oil with cumin seeds and bay leaves. Sauté for a few seconds. 

          Now add the bottle gourd, salt to taste, turmeric powder, roasted & soaked moong dal and green chilies. 

          Cover and cook on a low flame till the bottle gourd turns soft and the moisture dries up. 

          Add roasted cumin powder, fried bori and 1/2 cup water. Cover and cook till done.

          Switch off the flame. Add coriander leaves and ghee. Mix well and serve with hot steamed rice, paratha or chapattis. 

                              Heat oil & fry the bori till golden in colour. Drain & keep aside. 

                 Temper the same oil with cumin seeds & bay leaves. Sauté for a few seconds. 

                   Add bottle gourd, salt, turmeric powder, soaked moong dal & green chilies.    

                  Cover & cook on a low flame till the lauki turns soft & moisture dries up. 

                                 Add roasted cumin powder, fried bori ......

& 1/2 cup water. Cover & cook till it is done. 

                             Switch off the flame. Add coriander leaves & ghee. Mix well.

                                  Serve with hot steamed rice, paratha or chapattis.