How to Make Favorite Bottle Gourd and Bitter Gourd Dal

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, bottle gourd and bitter gourd dal. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Bottle Gourd and Bitter Gourd Dal is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Bottle Gourd and Bitter Gourd Dal is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have bottle gourd and bitter gourd dal using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Bottle Gourd and Bitter Gourd Dal:

1. Get 1/2 Cup Yellow Moong Dal(Dry Roasted, Washed & Soaked for about 15-30 mins time)
2. Take 1 Cup Lauki/Bottle Gourd Cut into Big Chunks or Cubes
3. Take to taste Salt
4. Get 1 tsp Sugar
5. Take 1/2 cup Fresh/Desiccated Coconut
6. Make ready 1/2 Cup Bitter Gourd/Karela Cut into thin Roundels
7. Get 1/2 tbsp PanchPhoron
8. Make ready 1-2 Bay Leaf
9. Make ready 1 Dry Red Chilli(Whole)
10. Prepare 1 tbsp Ginger Paste or Grated/Pounded
11. Take 1/8 tsp Methi Seeds/fenugreek seeds
12. Take 2 tbsp Ghee
13. Take 1 tsp Dry Roasted PanchPhoron Powder

Steps to make Bottle Gourd and Bitter Gourd Dal:

1. First up: Heat up a kadhai/wok/frying pan over the medium flame- Dry roast the dal until pale brown & wash it thoroughly, soak it in the fresh water for about 15-30 mins time- Set aside
2. Then, chop the Bottle Gourd into big chunks or cubes & reserve its skins for later use in a very delectable & palatable dish (recipe shared later on) & wash it well & set aside
3. Chop the Bitter Gourd/Karela in medium-thin roundels, wash it well & coat it gently with some salt, turmeric & red chilli powders- Set aside
4. Dry roast the coconut as well (fresh or desiccated), until light golden brown- Set it aside too for later use
5. Now, pound/grate or make the ginger paste & keep rest other aforementioned ingredients handy & readily available…Add in the measured water (RT) to the dal, some salt & a tsp of pounded ginger & a tsp of oil (to avoid enormous spillage while pressure cooking)
6. Add in the Lauki chunks- Mix everything well together & Cover the pressure cooker/pan & allow it to cook for about 3-4 whistles- Turn off the flame & let the pressure subside, open the lid & check its consistency: To be well cooked but not mushy at all
7. Heat up a frying pan, over the medium flame: Add in the mustard oil- Drop in the marinated bitter gourds into the same & absolutely shallow fry until golden brown & well cooked- Transfer to a separate plate/dish
8. Heat up another pan/wok/kadhai, over the medium-high flame: Add in the rest of the mustard oil to it- Now goes in the tempering spices to it, let them splutter & release their own good aroma- Time to add in the boiled dal with lauki to it & mix everything well together
9. Give it a nice mix until all are well incorporated- Add in the rest of the salt (checkout the seasonings later on, since salt has been used at almost every stages).Bring it to a boil
10. Once it starts boiling: Add in the fried/sautéed Karela/Bitter Gourd & the dry roasted coconut, turmeric powder, sugar & 1-2 green chillies (slit)- Give it all a really good mix until everything’s nicely combined
11. Add in some water to it at this point- To adjust its correct consistency- Which’s neither too thick nor too runny but sufficiently smooth & liquid to be had with Steamed Rice or similar, mix well & allow it to cook for another 6-8 mins time on a low-medium flame without lid/cover
12. Once done: Checkout its final seasonings (adjust it, if required), finish it up with the ghee & giving it a final good mix- Close its lid, turn off the flame & let it sit on the hot oven for the next 10-12 mins time before serving it piping hot with equally hot steamed rice…
13. ENJOY your meal of the day with the authentic Bong Cuisine with Bottle Gourd Dal & Bottle Gourd Skins Fry.

So that’s going to wrap this up for this exceptional food bottle gourd and bitter gourd dal recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!