Ingredients

• 1 cup moong dal
• 1-2 lauki (bottlegourd)
• 1 tomato
• 2 green chilies
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• Pinch of asafoetida (hing)
• 1 bay leaf
• 3-4 tbsp mustard oil
• Salt to taste

This Lau Diye Moong Dal recipe is a classic Bengali preparation. It is a simple and flavorful dish made with moong dal and lauki. It is usually served with rice and is a staple in most Bengali households.

To make Lau Diye Moong Dal, start by washing and soaking the moong dal for 30 minutes. Then, drain the water and keep aside. Finely chop the lauki, tomato, and green chilies. Heat mustard oil in a pan and add cumin seeds, bay leaf, and asafoetida. Next, add the chopped tomatoes and green chilies and sauté for a few minutes. Add turmeric powder and the chopped lauki. Cook this mixture for a few minutes. Then, add the soaked moong dal and mix everything properly. Add water and salt, cover and cook till the dal and lauki is soft and well-cooked. Serve the Lau Diye Moong Dal hot with steamed rice. Enjoy!