Lauki/ lau or bottle gourd is a vegetable that blends very well with all types of daals. Bottle gourd juice is extremely beneficial for the body because of its high nutritional value. Due to its high water content, bottle gourd has digestive benefits and can help in the treatment of urinary disorders. Lau in mung daal is a popular bengali recipe.
Preparation Time: 15-20 minutes
Cooking Time: 35-40 minutes
Ingredients
Lauki/lau/ bottle gourd- The bottle gourd is first cut into very thin circular pieces and then the thin circular pieces are further cut into smaller pieces. Make sure not to cut very thick circular pieces and also do not finely chop the pieces
Panch Foron
Tej patta(bay leaves)- 1-2
Dried red chillies
Mung Daal- 1 cup roasted in 2-3 drops of mustard oil
Jeera powder
Dhania powder
Turmeric powder
Green chillies-3-4
Ginger paste
Coriander leaves-finely chopped
Mustard oil
Water
Salt to taste
Method
Take the mung daal and slightly roast it in 2-3 drops of oil. Do not roast it too much because then the daal not become soft on boiling.Then cook the daal in a pressure cooker. Keep it aside. Take a kadhai and add a small amount of mustard oil into it. Add dried red chillies, panch foron and tej patta into it. Then add the lauki and stir it in oil. Then add one by one the jeera powder, dhania powder, turmeric powder and salt. Then add a small amount of ginger paste and mix nicely.
Finally add the daal to the lauki in the kadhai and mix nicely. Add the chopped coriander leaves from above. Let the daal and the lauki simmer for sometime and mix nicely. Add a teaspoon of ghee.
Serve hot with rice.
Preparation Time: 15-20 minutes
Cooking Time: 35-40 minutes
Ingredients
Lauki/lau/ bottle gourd- The bottle gourd is first cut into very thin circular pieces and then the thin circular pieces are further cut into smaller pieces. Make sure not to cut very thick circular pieces and also do not finely chop the pieces
Panch Foron
Tej patta(bay leaves)- 1-2
Dried red chillies
Mung Daal- 1 cup roasted in 2-3 drops of mustard oil
Jeera powder
Dhania powder
Turmeric powder
Green chillies-3-4
Ginger paste
Coriander leaves-finely chopped
Mustard oil
Water
Salt to taste
Method
Take the mung daal and slightly roast it in 2-3 drops of oil. Do not roast it too much because then the daal not become soft on boiling.Then cook the daal in a pressure cooker. Keep it aside. Take a kadhai and add a small amount of mustard oil into it. Add dried red chillies, panch foron and tej patta into it. Then add the lauki and stir it in oil. Then add one by one the jeera powder, dhania powder, turmeric powder and salt. Then add a small amount of ginger paste and mix nicely.
Finally add the daal to the lauki in the kadhai and mix nicely. Add the chopped coriander leaves from above. Let the daal and the lauki simmer for sometime and mix nicely. Add a teaspoon of ghee.
Serve hot with rice.
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