Bengali Lau Diye Moonger Daal

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Bengali lau diye moonger daal is a palate pleasing Bengali daal recipe that is famous among vegetarians as their comfort food. The recipe is relished by Bengalis all around the world as a part of their daily meal along with rice or roti.

It is mostly served as a side dish. You can learn how to make this Bengali daal recipe at home by following our recipe guide. It involves making yellow moong daal along with bottle gourd. Both are very healthy and rich in nutrients.

It can be made by simply boiling the daal and bottle gourd in a skillet along with handful of common Indian spices to bring out the flavor and aroma. It tastes best with rice.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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