Easiest Way to Cook Appetizing Moong dal with bottle gourd and bitter gourd

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Bitter Gourd is mostly available and cooked during summer. But these days it is available all year round in markets and supermarkets. Allow the pressure to release naturally. You can cook Moong dal with bottle gourd and bitter gourd using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Moong dal with bottle gourd and bitter gourd

1. Prepare of split yellow/moong daal.
2. Prepare of karela/bitter gourd thinly sliced.
3. It's of dry red chilies.
4. You need of bay leaves.
5. It's of grated ginger.
6. It's of lau/lauki/bottle gourd peeled and diced.
7. It's of turmeric powder.
8. It's of radhuni/ wild celery or mustard seeds.
9. You need of Salt.
10. It's of mustard/cooking oil.
11. It's of sugar.

Great recipe for Moong Dal with the Bottle Gourd & Bitter Gourds and Coconut. This is an absolutely authentic & almost lost recipes in the Bengali Cuisine.super yummy and delicious & is the perfect one for the Summer Days to keep the apetite very much light & cool, yet. Moong Dal With Bottle Gourd & Bitter Gourd/Bengali Titor Dal. Hi friends, Today we are going to make a nutritious dal recipe made with bottle gourd and bitter gourd.

Moong dal with bottle gourd and bitter gourd step by step

1. Dry roast the moong daal for 5-8 minutes till the lentils turn brownish in colour..
2. Was the moong daal properly and pressure cook along with the bottle gourd pieces..
3. Take a pan and heat oil in it. Now, add the bitter gourd and fry them. After the frying is done, keep the bitter gourds aside..
4. Temper the oil with radhuni, red chilies and bay leaf. (In case radhuni is not available mustard seeds can be used).
5. Now, add the cooked lentils to the pan along with the fried bitter gourds, salt, sugar, grated ginger and turmeric powder..
6. Simmer the daal till you achieve the desired consistency..
7. Serve the daal hot with steamed rice..

In Bengal it is called Titor Dal. It is a common Bengali recipe, very tasty, easy to prepare and perfect for summer. Pressure cook on low heat upto one whistle only. Add more warm water to get the desired consistency of dal. In the kadhai, warm up little more ghee.