Bengali Lau diye Moong Daal

Bengali Lau diye Moonger Daal (Moong lentil Bottle gourd Soup) served on steamed Basmati rice along with lime and roasted papad, Muchmuche Aaloo bhaja, Muchmuche Fulkopi bhaja is one of my comfy food, especially for my meatless Mondays. 

Serves: 2-3
Prep Time: 3-4 times wash the lentils
Inactive Time: soak the lentils in water for 20-30 mins
Cook Time: 15 mins


  • ¼ cup Yellow Moong Lentils
  • 1 cup Bottle Gourd cubed
  • 2 tsp Mustard oil
  • For seasoning:
    • ¼ tsp Turmeric powder
    • ⅓ tsp Sugar ( or according to taste)
    • Salt to taste
  • For tempering:
    • ½ dry red Chilli
    • ¼ tsp Onion seeds


  1. In a Pressure Cooker transfer the washed Lentils and add about ½ cup of water, put the lid on and cook over high heat for one whistle. Then remove from the heat and wait for 5-10 mins to release the pressure all by itself.
  2. Note: If you are cooking in a Sauce pan add little extra water, set the pan over high heat, when the water come up to a rolling boil, reduce the heat to medium-low, partially cover the pan with a lid and let it simmer for 10 mins, then remove from heat.
  3. Transfer cooked lentils in a bowl and leave ¼ lentils in the cooking pan.
  4. Add Bottle Gourd, Salt, Sugar and Turmeric powder to the cooking pan or pressure cooker along with remaining cooked lentils, add another ½ cup of water, cover with lid.
  5. In Pressure Cooker cook for 2 whistles or in Saucepan for another 10-15 mins or until Bottle Gourd pieces cooked through.
  6. Heat the oil in a small cooking pan over medium high heat, when oil reached the smoking point, reduce the heat to low, add all tempering and wait for few seconds to extract the flavour from whole spices.
  7. Transfer the tempered oil to the cooked Daal, add another ½ cup of water, give a stir to mix everything up and over high heat cook until the mixture comes up to a rolling boil, then reduce the heat to medium and simmer for 2-3 minutes.
  8. Remove from heat, serve over rice with roasted Papad, lime and enjoy!!!

Recipe by: Shyamali Sinha

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