Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moong dal with the bottle gourd & bitter gourds and coconut. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bottle gourd.ginger Gerlic paste .onion paste . This moong dal is perfect for summer. Hope you all enjoy this vedio.
Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have moong dal with the bottle gourd & bitter gourds and coconut using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut:
- Get Bottle Gourd (Lauki/Lau)
- Get Bitter Gourd (Karela)
- Get Freshly Grated Coconut
- Take Dry Red Chilli (whole)
- Make ready Bay Leaf (Tejpatta)
- Make ready Mustard Seeds (Rai/Shorshe)
- Prepare Fenugreek Seeds (Methi Dana)
- Take Salt
- Get Ginger Paste
- Make ready Desi Ghee (Clarified Butter)
- Take Yellow Moong Dal
- Get Cooking/Mustard Oil
- Prepare Water
- Take Turmeric Powder
- Get whole green chillies
Preparing moong sprouts from whole moong dal is another way you can have them in your diet. In this collection I have also included healthy. Peel and chop bottle gourd into a medium size pieces. Add in washed moong dal and cover it with water.
Steps to make Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut:
- Firstly, clean the daal well enough & put it to be boiled with some salt & turmeric powder & well cooked until soft but not mushy at all
- Then, cut the Karelas in the roundels & the lauki into the 4-5 cm chunks/cubicles
- Then put the Lauki on the gas stove to be parboiled, with some salt in it & once done ✅ strain it's water & set aside
- Then, in a kadhai/wok- Take some cooking oil (I’ve used Mustard Oil) & once heated- Fry the karelas until lightly golden brown & set aside
- Now, in the same kadhai put in-Temper the tejpatta, dry whole red chilli, rai & methi
- When it starts smelling good- drop in the grated coconut & sauté well & add in it the half of the ginger paste & reserve the rest half to be used later & keep sautéing quite well while stirring continuously
- Now, add in it the already boiled Moong Daal and mix well until well incorporated with the rest of the ingredients/stuffs in the kadhai
- Once it starts boiling- Now is the time to add in the parboiled lauki/lau & fried karelas in it & again keep mixing well & also add in the salt & sugar & allow it to cook properly by covering the pan occasionally
- Lastly, add in the remaining ginger paste and ghee to accentuate it's tastes into the very daal… PS: Please do also remember that- we’ve already used salt while boiling the daal & parboiling the lauki, hence salt need be adjusted accordingly, as per your taste requirements
- Our “Teto’r Daal, Uchhe Diye” is ready to be served on the platters now…It’s super delicious & yummy to be had with plain rice alongside any fritters or similar
Season with salt and mix well. Take grinding ingredients in a blender, add water and. Moong Dal Tadka is a simple Indian dal made with split petite yellow lentils. Tempered with mustard, cumin, garlic & curry leaves this dal is also vegan! Moong dal reminds me of my time in Scotland.
So that is going to wrap it up for this special food moong dal with the bottle gourd & bitter gourds and coconut recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
