indian

Bengali Style Moong Dal with Bottle Gourd and Mustard Oil

Name: Bengali Style Moong Dal with Bottle Gourd and Mustard Oil
Yield: 1 serving
Cuisine: indian
Ingredients: 70 g split moong dal (yellow), rinsed; 180 g bottle gourd (lauki), peeled and diced; 15 g mustard oil; 2 g cumin seeds; 2 g dried red chili; 0.82 g ground turmeric; 2 g salt; 426 g water; 172 g cooked basmati rice

This simmered dish pairs split moong dal, rinsed with bottle gourd, peeled and diced, mustard oil and cumin seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

103 g Carbohydrates

16 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g split moong dal (yellow), rinsed 243 kcal
180g bottle gourd (lauki), peeled and diced 45 kcal
15g mustard oil 133 kcal
2g cumin seeds 8 kcal
2g dried red chili 1 kcal
1g ground turmeric 2 kcal
2g salt 0 kcal
426g water 0 kcal
172g cooked basmati rice 224 kcal

Cooking instructions

split moong dal (yellow)water
Rinse moong dal until water runs mostly clear.
split moong dal (yellow)ground turmericwater
In a small pot, combine dal with water and turmeric; simmer 15 to 18 minutes until soft but not mushy.
bottle gourd (lauki)
Stir in bottle gourd and continue cooking 6 to 8 minutes until tender.
mustard oil
Heat mustard oil in a small pan until it just begins to smoke; turn off heat briefly to cool 30 seconds.
cumin seedsdried red chili
Add cumin seeds and dried red chili; return to medium heat for 20 seconds until fragrant.
split moong dal (yellow)salt
Pour the tempering into the dal, add salt, and simmer 2 minutes. Serve hot.