Lauki and Moong Dal Recipe: Quick and Easy Lauki Moong Dal Sabzi

Bottle gourd vegetable, also known as Lauki , Know more about Lauki And Moong Dal Recipe, holds an important place in Ayurveda due to its easily digestible ability, making it a preferred choice for sick or weak people. Small children can also benefit from its boiled puree. Its mild flavor blends well with various dishes, allowing many culinary experiments. Additionally, being budget-friendly and easily available, it can be a staple in regular meals. Know more about Lauki Moong Dal Sabzi..

With its versatility, Lauki offers ample room for culinary creativity. Many people find this vegetable difficult to prepare but let me tell you that it is quite easy to prepare and cook and it can be transformed into different types of dishes to suit different preferences. In my family, my mother especially enjoys exploring its potential by preparing a range of dishes.

Growing up, thanks to my mother’s culinary skills, dal was a constant presence in most vegetable dishes in our household. They not only created delicious pulses, but also ensured that they were a staple of our diet.

The combination of dal and rice not only lowers the glycemic index, making it suitable for diabetics to maintain their diet, but also provides complete protein, making it ideal for both children and adults leading busy lives. Becomes an excellent option for.

Lauki And Moong Dal Recipe Description

Now let us know about a unique recipe of moong dal and Lauki. This Maharashtrian-style dish combines the wholesomeness of moong dal with the subtle flavor of bottle gourd, resulting in a spicy, hot and delicious meal. Not only is it quick and easy to prepare, but it also offers many health benefits, making it an ideal addition to your weekly menu.

Recipe Ingredients

• 1/2 bottle gourd (Lauki), cut into cubes
• 3 tablespoons of moong dal, soaked
• 1 onion, chopped
• 1 tomato, chopped
• 2 tablespoons of chopped coriander
• 1 green chili, chopped
• 1 1/2 teaspoons of ginger-garlic paste
• 8-10 curry leaves
• 1 teaspoon of turmeric powder
• 1 tablespoon of coriander powder
• 1-2 teaspoons of red chili powder
• 1 teaspoon of mustard seeds
• 1/2 teaspoon of asafoetida (hing)
• Water, as required
• 1 teaspoon of asafoetida (hing)
• Salt, to taste
• 1 tablespoon of oil

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Method Of Lauki And Moong Dal Recipe

1. Now let’s start, heat oil in a pan till hot, then add mustard seeds it. Let them splutter before adding curry leaves, green chilies, and a pinch of asafoetida. – Add finely chopped onion and ginger-garlic paste and mix. Fry until the onion becomes transparent and the raw smell of the ginger-garlic paste goes away. Keep in mind not to keep it on high flame, because the spices may burn.
2. Now add as much turmeric powder as required in the pan, and sprinkle coriander powder and red chili powder. Stir well to combine the ingredients with the spices. Add finely chopped tomatoes and a pinch of salt. Cook until the tomatoes become soft and the oil starts separating from the mixture.
3. After this, add chopped bottle gourd (Lauki) and soaked moong dal to the pan. Mix everything, making sure the dal and bottle gourd (Lauki) are well coated with the masala mixture. For freshness, add a handful of chopped coriander to it. Make sure you put only as much as you need.
4. Let the mixture cook over medium heat for about 5 minutes, allowing the flavors to blend. Then, add enough water to cover the ingredients. – Cover the pan with a lid and cook on low flame for about 15 to 20 minutes or until the moong dal and bottle gourd (Lauki) become soft, take care not to keep it on high flame.
5. Once cooked, remove the pan from the flame and transfer the dish to a serving plate. Garnish with more fresh coriander leaves, if desired. If you don’t like coriander then don’t add it. Now the recipe for bottled gourd and moong dal is ready, serve it hot with roti or paratha and eat with more pleasure.

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