Ingredients

• 100 g - Yellow Moong daal
• 1/2 kg - Bottle gourd
• 1 tsp- salt
• 1 tsp -turmeric powder
• 1 tsp - whole jeera
• 2- Bay leaves
• 2 tbsp - mustard oil
• 1/2 bunch - coriander leaves for garnishing
• To be ground:
• 1 tsp -Jeera
• 1 piece- of Ginger
• 1 tsp- of garam masala

How to Make Bengali Lau Diye Moonger Daal

• Fry the moong dal in a skillet or kadai till it turns brown - without oil. Wash it well in water and keep it dry.
• Cut the gourd into small pieces.
• Heat the mustard oil in a kadai, put the bay leaves, whole jeera, green chillies.
• Put the gourd in it and saute it.
• Add the dal and put the salt and turmeric powder in it, along with ginger and jeera paste.
• Cover it with a lid and lower the flame .
• Put 1 cup of hot water and bring to a boil.
• Then simmer some time, covered with a lid.
• Garnish it with finely chopped coriander leaves.
• Serve it with rice