Lau Er Ghonto Moong Dal Recipe

step 1

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

step 2

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

step 3

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

step 4

• 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 7

• 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 8

• 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 9

• 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 10

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

step 11

• STEP 9.5 add the roasted moong dal and mix well.

step 12

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

step 13

• 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 14

• 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 15

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

step 16

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

step 17

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

step 18

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

step 19

• STEP 17.13 serve hot with rice and dal.