Step-by-Step Guide to Prepare Ultimate Bottle Gourd & Bitter Gourd Dal: Lau-Uchhe diye Moong Dal 😋

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, bottle gourd & bitter gourd dal: lau-uchhe diye moong dal 😋. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Bottle Gourd & Bitter Gourd Dal: Lau-Uchhe diye Moong Dal 😋 is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Bottle Gourd & Bitter Gourd Dal: Lau-Uchhe diye Moong Dal 😋 is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook bottle gourd & bitter gourd dal: lau-uchhe diye moong dal 😋 using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Bottle Gourd & Bitter Gourd Dal: Lau-Uchhe diye Moong Dal 😋:

1. Get Yellow Moong Dal: Dry Roasted, Washed & Soaked for about 15-30 mins time
2. Get Lauki/Bottle Gourd: Cut into Big Chunks or Cubes
3. Make ready tsps or To Taste Salt
4. Get or To Taste Sugar
5. Get Cup: Any- Fresh/Desiccated Coconut
6. Get Bitter Gourd/Karela: Cut into thin Roundels
7. Get PanchPhoron
8. Get Bay Leaf
9. Get Dry Red Chilli/es (Whole)
10. Take Ginger Paste or Grated/Pounded
11. Make ready Methi Seeds: Optional
12. Make ready Ghee
13. Take Dry Roasted PanchPhoron Powder

Instructions to make Bottle Gourd & Bitter Gourd Dal: Lau-Uchhe diye Moong Dal 😋:

1. First up: Heat up a kadhai/wok/frying pan over the medium flame- Dry roast the dal until pale brown & wash it thoroughly, soak it in the fresh water for about 15-30 mins time- Set aside
2. Then, chop the Bottle Gourd into big chunks or cubes & reserve its skins for later use in a very delectable & palatable dish (recipe shared later on) & wash it well & set aside
3. Chop the Bitter Gourd/Karela in medium-thin roundels, wash it well & coat it gently with some salt, turmeric & red chilli powders- Set aside
4. Dry roast the coconut as well (fresh or desiccated), until light golden brown- Set it aside too for later use
5. Now, pound/grate or make the ginger paste & keep rest other aforementioned ingredients handy & readily available…Add in the measured water (RT) to the dal, some salt & a tsp of pounded ginger & a tsp of oil (to avoid enormous spillage while pressure cooking)
6. Add in the Lauki chunks- Mix everything well together & Cover the pressure cooker/pan & allow it to cook for about 3-4 whistles- Turn off the flame & let the pressure subside, open the lid & check its consistency: To be well cooked but not mushy at all
7. Heat up a frying pan, over the medium flame: Add in the mustard oil- Drop in the marinated bitter gourds into the same & absolutely shallow fry until golden brown & well cooked- Transfer to a separate plate/dish
8. Heat up another pan/wok/kadhai, over the medium-high flame: Add in the rest of the mustard oil to it- Now goes in the tempering spices to it, let them splutter & release their own good aroma- Time to add in the boiled dal with lauki to it & mix everything well together
9. Give it a nice mix until all are well incorporated- Add in the rest of the salt (checkout the seasonings later on, since salt has been used at almost every stages)…Bring it to a boil
10. Once it starts boiling: Add in the fried/sautéed Karela/Bitter Gourd & the dry roasted coconut, turmeric powder, sugar & 1-2 green chillies (slit)- Give it all a really good mix until everything’s nicely combined
11. Add in some water to it at this point- To adjust its correct consistency- Which’s neither too thick nor too runny but sufficiently smooth & liquid to be had with Steamed Rice or similar, mix well & allow it to cook for another 6-8 mins time on a low-medium flame without lid/cover
12. Once done: Checkout its final seasonings (adjust it, if required), finish it up with the ghee & giving it a final good mix- Close its lid, turn off the flame & let it sit on the hot oven for the next 10-12 mins time before serving it piping hot with equally hot steamed rice…
13. ENJOY your meal of the day with the authentic Bong Cuisine with Bottle Gourd Dal & Bottle Gourd Skins Fry…😋

So that is going to wrap this up with this exceptional food bottle gourd & bitter gourd dal: lau-uchhe diye moong dal 😋 recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!