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Lauki moong sabzi

Lauki cooked with moon dal and coriander leaves

Recipe by BITHICA DAS of SHARJAH, UAE, AE

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I learnt this dish from my mom and I usually make it when I want something healthy and simple. It requires very little masala and best had with chapattis. Cook it with mustard oil for an authentic bengali taste.

Ingredients vegetarian 2 servings


    • 1 med size Lauki, chopped finely
    • 1/2 cup split moong dal, roasted
    • 2 green chillies, sliced
    • 8-10 Bodi (vadials/dumplings)
    • 1 tsp. cummin seeds
    • 2 bay leaves
    • salt to taste
    • 1/2 tsp. turmeric powder
    • 1 cup coriander leaves, chopped
    • 2 tbsp. + 1 tsp. mustard oil / ghee

    Directions

    1. Heat oil and temper with cummin seeds and bay leaves.
    2. Fry the bodis and then add the chopped lauki, moong dal, salt, turmeric powder and the green chillies.
    3. Cover and cook till done and the moisture dries up. Water can be added if needed.
    4. Add the chopped coriander leaves and mix well.
    5. Before removing add 1 tsp. mustard oil or ghee. Serve hot with chapattis.

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