Lau Moong Dal Ghanto

Bottle gourd is the way to keep yourself cool during the heated summer months. As the afternoon suns scorches the outdoors, the cooling effect of bottle gourd is something I always look forward too.

Bottle gourd on its own is tasteless, you have to spice it up with bori or some shrimps, but the whole concoction tastes heavenly. My mom loves to cook bottle gourd, she comes up with a lot of recipes for bottle gourd. But this version of bottle gourd with split yellow moong dal is my favorite. You can add some fried boris to it also if you want.


1 small bottle gourd

2/3 cup yellow split moong dal

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder

1 tablespoon cumin seeds

4-5 green chilies

2-3 bay leaves


Chop the bottle gourd in small pieces. Dry roast the moong dal till they start to brown slightly. Transfer to a bowl and wash till the water runs clear.

Transfer the moong dal and cut bottle gourd in a pot and pour in about 2 cups of water, boil till the gourd is tender, about 10 minutes. Add water if it gets too dry

Mix the ginger paste, turmeric powder,and chili powder in a small bowl with 2 tablespoon of water to make a smooth paste. In a small frying pan heat the mustard oil for tempering, add in the cumin seeds, green chilies. As they start to splutter add in the spice mix. Fry for 1-2 minutes and transfer to the pot.

Cook for another 2 to 3 minutes, sprinkle the chopped cilantro leaves. Serve with white rice or roti.

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