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Bengali Lau Diye Moonger Daal

Ingredients for Cooking:

100 gms Yellow Moong daal
1/ 2 of Bottle gourd or any Louki will do.(1/2 Kg)
1 tsp salt
1 tsp turmeric powder.
1 tsp of whole jeera,
2 Bayleaves.
2 tablespoon of Dhara Mustard Oil.
1/2 bunch of Coriander leaves for garnishing

For Garam Masala (to be grinded):
1 tsp Jeera,
1 piece of Ginger
1 tsp of Cookme Garamasala powder,

Methods of Cooking:

1. Fry the moong daal in skillet or kadai till it turns brown without oil.
2. Wash it properly in water and keep it dry.
3. Remove the chilka of the gourd and cut into small pieces.
4. Always wash the bottle gourd and cut it.
5. Heat the mustard oil in kadai, put the bay leaves, whole jeera, green chillies.
6. Put the pieces of the gourd in it and saute it
7. Add the daal in it and put the salt and turmeric powder in it along with ginger and jeera paste.
8. Cover it with lid and slow the flame
9. Put 1 cup of hot water to get both the daal and gourd to boil.
10. After its boils and becomes thick put 2 tbsp ghee if the taste is liked by all in the family and garamasala
11. Simmer it for sometime with covered lid.
12. Garnish it with 1/2 bunch of finely chopped coriander leaves.
13. Serve it with Rice