MUG DAL- LAU DIYE
After the bitter in a Bengali meal comes Dal. Lentils in Bengali cuisine are myriad. Not only the types of lentils but the various way one cooks a single type of lentil can be mind blowing. Though all the varieties such as mug, musoor, cholar, motor, biuli are readily available in a Bengali kitchen, today we select mug or moong. Cooked raw it is said to be soothing for your tummy while the same dal when roasted dry before cooking turns your dish into a heavy on your digestion affair, though truly delectable to the palate. Today, we choose a simple recipe – mug dal-lau diye (a symphony of moong dal/green gram with bottle gourd).
Prep time 5 mins=< Cook time 20 mins
Ingredients
⦁ 1cup mugdal or moongdal
⦁ 1 small sized lau / lauki / bottlegourd peeled and cut into medium cubes
⦁ 1 tsp panchforan
⦁ 1 tsp turmeric powder
⦁ 2 bay leaves
⦁ 1 dry red chilli
⦁ 3 green chillies slit
⦁ ½ tsp ginger paste
⦁ 1/2 tbsp mustard oil
⦁ 1 tsp ghee
⦁ ½ tsp sugar
⦁ salt to taste
METHOD
⦁ Soak the dal for about half an hour. Rinse well and drain.
⦁ Transfer the dal to a pressure cooker, add the lau cubes and a sprinkle of turmeric powder and a pinch of salt. Pour 1 and 1/2 cups of water, cook till 2 whistles on medium heat. Allow the steam to release on its own.
⦁ Heat 1/2 tbsp oil in a pan. Throw in the panchforon, bay leaves and dry red chilly. Allow the spices to splutter.
⦁ Carefully pour the cooked dal and lau into the pan. Add warm water till you get the desired consistency. Add the ginger, sprinkle in the salt and sugar and simmer for 3-5 minutes.
⦁ Adjust seasonings. Finish off by adding the ghee.
