A nutritious, healthy and delicious dish that is easy to prepare and made with fresh bottlegourd and lentils. This dish is yet another comfort food!
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
~ Julia Child
So true!! Completely agree with the saying. Simple and delicious meals cooked with fresh ingredients, definitely hits the spot.
My husband frequently travels for work. He is away from home and me most days of the week. Perks of his job. 😉
But it has some disadvantages too.. well staying away from home and eating out has taken a toll on his tummy. Aww my Poor baby!! :p He misses home cooked meals.. Well, why not, its cooked with Love afterall… 😉
So when hubby returns from the trip, he demands something healthy and nutritious and something that is light on the tummy..
This is the first thing that popped in my mind. Bottlegourd cooked in split green gram dal(Lau diye Moong beans) definitely fits the bill. Its popular bengali dish, cooked in every house hold especially during the summers, the bottlegourd is said to have a nice cooling and calming effect on your body. This dish is a medley of delicious flavours and it also provides vegetable and proteins in one dish.
Bottlegourd /Lau/ Lauki/ Ghai also known as Opo Squash or Long Melon a long elongated bottle shaped vegetable is light green skin and white flesh. It has a lot of health benefits. It reduces fatigue and keeps you fresh during summer. This vegetable is also rich in vitamin C, thiamin, zinc, iron and magnesium thus it helps in improving your overall health. Bottlegourd is rich in fibre so it helps fight constipation. So now you know Opo squash or bottlegourd has lots of health benefits and it tastes amazing too. Its readily available in Indian grocery stores and also in super stores.. 🙂
Pairing lauki/bottlegourd with delicious buttery moong beans makes it a comforting and filling meal.
To prepare the dish, I started by dry roasting the moong beans (split green gram dal) until it turns reddish brown in colour and a lovely nutty aroma wafts through the kitchen. Then add water along with some salt and turmeric and cook the moong beans until it soft but still retains its shape. Meanwhile in another pan heat oil, then temper it with cumin seeds, bay leaf and dried red chilli. When the cumin seeds starts to crackle, add the chopped tomatoes and cook until its all soft and mushy. Then I add the grated ginger and continue frying for a minute or so. Put the dry masalas and sauté it for few seconds.
Now toss in the chopped bottlegourd and mix everything well with the masalas. cook till its half done. Then add the boiled moong beans and continue cooking until the vegetable is fully cooked. Add half a teaspoon of ghee (its optional, but a spoonful of ghee adds an added flavour to the dish) and garam masala, continue to cook for another 5 minutes and garnish with freshly chopped coriander.
Bottlegourd with moong beans (lau diye bhaja moong dal) is a simple dish yet it makes a super delicious meal. Its healthy and comforting at the same time. You can serve this dish with rice or rotis (indian flat bread). I like to serve it with rice, fried aubergine, salad and some mango pickle.. YUMMM!!!!
- 1/2 cup Moong Dal (Split Green Gram Dal)
- 1 Bottlegourd, washed and peeled and cubed (about 3 cups)
- 1 Tomato, finely chopped
- 1/2 inch Ginger, grated
- 2 green chillis
- 1 tsp cumin seeds
- 1 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1/2 tsp Cumin powder
- 1 Bay leaf
- 2 Dried red chilli
- Salt as per taste
- 1/2 tsp Sugar
- 1/2 tsp Garam masala powder
- 1/2 tsp Ghee (optional)
- 1-2 tbsp Oil
- Freshly chopped Coriander
- Roast the moong dal (split green gram dal) in a thick bottom pan until you get a beautiful nutty aroma and the dal turns reddish brown. Remove from the heat and keep it aside.
- Now wash the Moong dal well. In a pan add the dal along with 2 1/2 cup water, 1/2 tsp turmeric and 1/2 tsp salt and bring it to a boil. Cook the dal till its soft but retains its shape and not mushy. Remove from the heat and keep it aside.
- In another pan or kadai, heat oil and temper the oil with dried red chillies, bay leaves and cumin seeds. Let it crackle then add the chopped tomato and cook till soft and mushy.
- Then add the grated ginger and continue frying for a minute.
- Now add the turmeric powder, chilli powder and cumin powder and saute it for few seconds.
- Toss in the chopped bottlegourd and add salt. Mix everything well and cook it covered over low-medium heat until the the bottlegourd is almost 50% done.
- Now add the boiled moong dal (split green gram dal) to it and mix everything well. check the seasoning and add salt and sugar.
- Continue cooking on medium heat until the bottlegourd is cooked.
- Add 1/2 tsp of ghee (optional) and 1/2 tsp of garam masala powder and give it a nice mix.
- Simmer for 3-4 minutes covered.
- Garnish with freshly chopped coriander.
- Serve it with warn with rice or roti along with some fried aubergine and mango pickle.
I hope you enjoy this delicious Bottlegourd (Lauki) cooked with Moong Dal beans dish!!
You may also like Grated Bottlegourd with Red Lentil Dumplings