How to Prepare Any-night-of-the-week Bottle Gourd & Bitter Gourd Dal: Lau-Uchhe diye Moong Dal 😋

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bottle gourd & bitter gourd dal: lau-uchhe diye moong dal 😋. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Take 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. Take tsps or To Taste Salt
4. Get or To Taste Sugar
5. Get Cup: Any- Fresh/Desiccated Coconut
6. Take Bitter Gourd/Karela: Cut into thin Roundels
7. Take PanchPhoron
8. Prepare Bay Leaf
9. Prepare Dry Red Chilli/es (Whole)
10. Make ready Ginger Paste or Grated/Pounded
11. Prepare Methi Seeds: Optional
12. Make ready Ghee
13. Take Dry Roasted PanchPhoron Powder

Steps 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 special food bottle gourd & bitter gourd dal: lau-uchhe diye moong dal 😋 recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!