Lau Er Ghonto Moong Dal Recipe

Name: Lau Er Ghonto Moong Dal Recipe
Yield: 1
Cuisine: Bengali

Recipe By Slurrp

Lau er ghonto is a dry curry made from bottle gourd, slow cooked in its own juices with spices and the addition of roasted moong dal and daler bori for a nutty flavour and crunch.Moong Dal diye Lau ghonto/ bottle gourd with yellow moong is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Moong Dal diye Lau ghonto/ bottle gourd with yellow moong is something that I’ve loved my entire life.

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Ingredients For Lau Er Ghonto Moong Dal Recipe

700 gram Bottle gourd
4 piece Dal’er Bori
4 piece Moong dal
2 Nos Dried red chilies
0.25 teaspoon Cumin seeds
1 Nos Cardamom
1 Nos Clove
1 stick Nos Cinnamon
1 Nos Bay leaf
16 gram Sugar
8 gram Salt
2 gram Turmeric
2 gram Cumin powder
10 gram Ginger paste
6 gram Coriander leaves
2 Nos Green chillies
6 gram Ghee
15 milliliter Mustard oil

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Directions : Lau Er Ghonto Moong Dal Recipe

STEP 1.Divide the 700 gm bottle gourd into 6 to 8 cm cylindrical segments. Remove the skin.

STEP 2.Slice each cylinder into 3 mm thick slices.

STEP 3.Stack 3 to4 slices and cut into matchsticks 3mm thin.

STEP 4.In a small bowl add 10 gms ginger paste, 2 gm turmeric powder, 2 gms cumin powder and 25ml water. Mix to make a paste.

STEP 5.1 heat a pan and dry roast 10 gms moong dal for 3 minutes till it turns pinkish brown. Stir continuously. Set aside.

STEP 6.2 heat 15 gms mustard oil in the pan and fry 4 pieces of dal’er bori till golden. Remove from the pan and set aside.

STEP 7.3 in the same hot oil, add 1 dry red chilli, 1 bay leaf, 1 cardamom,1 clove and 1 stick cinnamon, ¼ tsp cumin seeds and the ginger paste mixture.

STEP 8.4 saute and fry for 4 minutes till the spices release oil.

STEP 9.5 add the roasted moong dal and mix well.

STEP 10.6 add 25ml of water and fry the spices again.

STEP 11.7 at this stage add the 700 gms bottle gourd and mix well to ensure that the vegetable is well coaxed by the spices. Cover and allow the vegetable to cook in the steam for 5 minutes on low heat.

STEP 12.8 sprinkle a little salt and mix together. Cover and continue to cook for 15minutes, stirring intermittently till the vegetable is cooked.

STEP 13.9 add 2 slit green chillies, 16 gms sugar and stir and cook uncovered for about 8 minutes.

STEP 14.10 break the bori into shards and sprinkle it over the vegetable. Stir.

STEP 15.11 add 6 gm chopped coriander leaves and mix it in.

STEP 16.12 lastly add 10 gm ghee and give the vegetable a stir.

STEP 17.13 serve hot with rice and dal.

Nutrition
value

492

calories per serving

7 g Fat11 g Protein122 g Carbs81 g FiberOther

Current Totals

7 g Fat
11 g Protein
122 g Carbs
81 g Fiber

MacroNutrients

Carbs
122 g
Protein
11 g
Fiber
81 g

Fats

Fat
7 g

Vitamins & Minerals

Calcium
1351 mg
Iron
16 mg
Vitamin A
974 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
336 mcg
Vitamin B12
0 mcg
Vitamin C
59 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
364 mg
Manganese
26 mg
Phosphorus
453 mg
Selenium
43 mcg
Zinc
6 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.