Moong lau was generally made at our home with fresh bottle gourds from our backyard. This dry thick dish is made with bottle gourd and roasted yellow moong dal which gives it an unique nutty flavor.
- 1 medium bottle gourd (lau finely chopped)
- 1/2 cup yellow moong dal
- 1/2” ginger grated
- 1tsp. cumin seeds
- 2 bay leaves
- 2dry red chilies
- 1tsp. sugar
- 1tsp. clarified butter (Ghee)
- 2tsp. oil for cooking
In a pan take moong dal and dry roast till you get a nutty flavor. Careful do not burn them.
wash dal thoroughly and pressure cook it with 1 cup of water and grated ginger till one whistle comes. allow the pressure to settle. The dal will be cooked but not mushy. You should be able to see each grains of dal separately.
In another pan take 2spoon oil and temper with cumin seeds, dry red chilies and bay leaves. Let the spices crackle. Now add chopped bottle gourd and sprinkle a pinch of salt over it.Mix well and cook it covered on medium heat till its 1/2 done.
Add boiled dal to followed by salt and sugar. Give them a nice mix.Cook on medium heat till the vegetable is done and most moisture dries up.
Finish it up with a dollop of ghee and serve with plain rice.