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Moong Dal diye Lau ghonto/ bottle gourd with yellow moong
Moong Dal diye Lau ghonto/ bottle gourd with yellow moong

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We hope you got insight from reading it, now let’s go back to moong dal diye lau ghonto/ bottle gourd with yellow moong recipe. You can cook moong dal diye lau ghonto/ bottle gourd with yellow moong using 15 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Moong Dal diye Lau ghonto/ bottle gourd with yellow moong:
  1. Get 1 small to medium bottle gourd
  2. Take 3/4 cup yellow moong dal
  3. Take 1/2 tsp ginger paste
  4. Prepare 1/2 tsp cumin powder
  5. Get 1 tsp mustard oil
  6. Prepare 2 tsp water
  7. Get 1/2 tsp maida
  8. You need As per taste Sugar
  9. Provide As per taste Salt
  10. Take 1 tsp Turmeric powder
  11. Use For tempering:
  12. Prepare 1/2 tsp cumin whole
  13. Use 1 red chilli whole
  14. Get 1 bay leaves
  15. You need 3 slitted green chillies
Steps to make Moong Dal diye Lau ghonto/ bottle gourd with yellow moong:
  1. Cut bottle gourd to thin long pieces and boiled in hot water with salt and little turmeric for 2-3 mins. We do not want fully cooked it.. it's for just tender ness. And this boiled step is not required if bottle gourd is very fresh which I always get in Kolkata but in Bangalore I preferred to boiled little. For boiling it recommended to add little water as vegetable itself having water.
  2. Roast moong Dal without oil and with stirring untill aroma has come and become partial colour changes. Keep aside till cool down it, then washed Dal and keep for boiling in a kadai or rice pot with little water. Cook Dal untill it cooked 80 percent, it should become tender while pressing with two fingers. Add water if required, add water little by little while boiling. Boiling time add little salt and oil.
  3. Heat oil in a kadai. Add tempering, while nice aroma will come add bottle gourd. Give a nice stir, add ginger paste, turmeric and cumin powder. Cook for 5-7 mins. Then add Dal and cook medium heat untill water fully soaked. Add salt, sugar and maida paste. Give a nice stir and switch off the flame.
  4. Served with hot steam rice or roti.

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