Mung Lau Dalma

After Mom is gone, I am cooking the basics over the weekend and eating through the week. This Mund Daal Dalma is my husband's favorite Dalma. He takes this for lunch atleast once on most weeks. I am not a big fan of Mung Daal or Lau or Lauki... But fried Mung dal changes the flavor of mung and becomes palatable for me too...

Sending this to Think Spice : Think Coriander seeds event , hosted this time at Priya’s easy N  tasty recipes, originated at  Sunita’s World! 




Ingredients
1 cup Mung Daal
1/2 of a lau - chopped into small pieces (about 2 cups)
Salt to taste
1 table spoon of Oil for tempering
1 tea spoon of cumin seeds

2 tablespoon of coriander powder

2-3 red chillies

1 tea spoon of Turmeric powder

How To

Dry roast the Mung Dal in a pan until it changes color to light orange (and gives a nice aroma). Makes sure it doesn't turn completely orange or brown, else you have to start again.

Clean the Mung daal and soak the Dal for few hours (2 should do) in water.

Take a large pan and add oil. Once it gets hot, add red chillies and coriander seeds.

Once the seeds splutter, add the daal and chopped lauki and add the double the quantity of water.

Add salt and turmeric powder and any chili powder that you need, mix well and let it cook for 25-30 min.

After that open the cover, add coriander powder and cook on high heat for about 10-15 min until the water evaporates and the daal thickens.

Usually it takes 40 minutes to get this done and then eat it fresh with rice or pack in your lunch box for next day.