Lau muger dal ghonto (bengali style bottle gourd curry) Recipe

Recipe By Slurrp

Lau muger dal ghonto is a traditional Bengali style bottle gourd curry that is packed with flavors. This dish is made by cooking bottle gourd with lentils, spices, and coconut. It is a wholesome and nutritious curry that can be enjoyed with rice or roti. The combination of bottle gourd and lentils makes it a healthy and delicious option for a vegetarian meal.

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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Lau muger dal ghonto (bengali style bottle gourd curry)
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Ingredients for Lau muger dal ghonto (bengali style bottle gourd curry) Recipe

  • 0.67 cups Bottle Gourd (Lau/Lauki), Chopped
  • 0.17 cup Chana Dal (Split Bengal Gram), Soaked
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Cumin Seeds
  • 0.33 Bay Leaf
  • 0.33 Onion, chopped
  • 0.33 teaspoon Ginger-Garlic Paste
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • to taste Water
  • 0.08 cup Grated Coconut
  • as required Chopped Coriander Leaves (For Garnish)

Directions: Lau Muger Dal Ghonto (bengali Style Bottle Gourd Curry) Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds and bay leaf.
  • STEP 2.Add chopped onions and saute until golden brown.
  • STEP 3.Add ginger-garlic paste and cook until the raw smell disappears.
  • STEP 4.Add chopped bottle gourd and cook for a few minutes.
  • STEP 5.Add soaked chana dal and mix well.
  • STEP 6.Add turmeric powder, red chili powder, and salt.
  • STEP 7.Cover and cook until the bottle gourd and dal are cooked through.
  • STEP 8.Add grated coconut and mix well.
  • STEP 9.Garnish with chopped coriander leaves.
  • STEP 10.Serve hot with rice or roti.

Cooking Tips

  • Make sure to peel and remove the seeds from the bottle gourd before chopping.
  • Soak the chana dal for at least 30 minutes before cooking to reduce the cooking time.
  • You can adjust the spice levels according to your taste preferences.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving.
  • Serve the curry hot with rice or roti.
Nutrition
value
86
calories per serving
1 g Fat5 g Protein13 g Carbs4 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    5g
  • Carbs
    13g
  • Fiber
    4g

MacroNutrients

  • Carbs
    13g
  • Protein
    5g
  • Fiber
    4g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    2mg
  • Vitamin A
    709mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    100mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
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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Recipe By Slurrp