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Wednesday, July 17, 2013

Lau Moong

Sabji recipe


  1. Roast moong dal in a dutch oven on medium low heat while stirring frequently. Don't brown them. When it gives out a nutty aroma, wash it under running water until the water runs clear. Keep it aside
  2. In the same vessel, add oil, cumin seeds, broken red chillies, bay leaves and julienned lau (bottle gourd). Best if you microwave the lau for 3 minutes. You can save cooking time.
  3. Add matchstick ginger, salt and turmeric. Some people add sugar to this dish.  This needs no extra water to cook.
  4. Add the roasted moong. It will cook through with the lau. You may add vadi here.
  5. When the cooking is almost done add chopped cilantro and ghee (depending on your tolerance)
Non vegetarian alternative: Lau Chingri (Bottle gourd with shrimp)

Dal recipe


  1. For this, you need to cut the lau differently- dice them instead of julienning them.
  2. Roast and wash the moong in  a pressure cooker and boil  with water, turmeric and salt  for a few minutes until the cooker starts giving off steam. 
  3. In  a different pan (for tempering), add cumin seeds, broken red chillies and the lau for a few minutes (you may boil the lau with the moong dal for a healthier option). Add to the boiled dal and cook with the lid off for a few minutes on low heat while stirring in between to avoid lumps. Check for consistency and salt etc.
  4. Freshly chopped cilantro is a common garnish for this recipe.

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