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Before you jump to Lau Muger Dal Ghonto (Bottle Gourd-Moong Dal Curry - Bengali Style) recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already know that you have to have a fit and healthy heart. Think about it: if your heart isn’t fit then the rest of your body won’t be either. You already know that exercising regularly and sticking to a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, however, that there are some foods that can help you have a healthy heart? If you want to know which foods to eat to improve your heart health, keep on reading.
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We hope you got insight from reading it, now let’s go back to lau muger dal ghonto (bottle gourd-moong dal curry - bengali style) recipe. To make lau muger dal ghonto (bottle gourd-moong dal curry - bengali style) you only need 14 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Lau Muger Dal Ghonto (Bottle Gourd-Moong Dal Curry - Bengali Style):
- Provide medium, size tender bottle gourd, cut into small pieces
- You need moong dal (split green gram), dry roasted
- Get tomato, chopped
- Provide mustard oil
- Take panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
- Take asafoerida
- You need green chilies, slit
- Use vadi (dried lentil dumplings)
- Take salt
- You need turmeric powder
- You need sugar (opt)
- Use roasted cumin powder
- Get ghee
- Get coriander leaves, chopped
Steps to make Lau Muger Dal Ghonto (Bottle Gourd-Moong Dal Curry - Bengali Style):
- Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with panch phoron and allow it to splutter.
- Now add the green chilies and asafoetida. Saute for a few seconds. Add the bottle gourd, fried vadi, dry roasted moong dal and all the dry spices.
- Mix everything well and cook, covered on a low flame. Sprinkle water if required and stir at intervals. When almost done add the tomatoes and continue to cook till the moisture is all absorbed.
- Switch off the flame and add the ghee followed by the coriander leaves. Give it a stir and keep it covered for 5 minutes. Serve as a side dish with either rice or chapattis.
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