This Mug dal diye Lau Chingri is a combination ( fusion??) dish made by me to feed my family the humble Lau or bottle gourd. We bengalis have our very own Lau Chingri,, and we also have Lau Mug, which is the vegetarian version. One day, I was preparing the Lau Mug and it just happened that I had some fried prawn available in my fridge. So just like that , added the prawn to the dish and it tastes divine. Afterwards, it become a regular in my kitchen. You can have it with rice or roti, whichever way you like to have it.
- Lau or Bottle gourd – 1 medium , washed, peeled and chopped
- Prawns – a small bowl, shelled and deveined
- Mug dal – 3 tbsp, dry roasted
- Ginger paste – 1 tbsp
- Cumin powder – 1 tbsp
- Green chili – 3-4
- Bay leaf, Cumin seeds and Methi for tempering
- Salt, Turmeric
- Ghee – 1 tbsp
- Sugar – 1 to 2 tsp
- Coriander leaves
How to make Mug dal diye Lau Chingri:
Sauté the prawns with a pinch of salt and turmeric in little oil and keep aside. Soak the dry roasted dal in water. In a cup, add cumin powder, salt and ginger paste along with slit green chili. Soak the mixture in little water for 10 minutes.
In a pan, heat the oil. Add ghee as well. Next I have added the bay leaf , cumin seed and methi / fenugreek seeds for tempering.
When it starts releasing the nice aroma, add the chopped bottle gourd with a pinch of salt and turmeric.
Then I have given it a good stir. Next allow it to cook over medium heat with the lead on.
The bottle gourd will release lot of water. Add the soaked mug dal at this stage, mix it thoroughly and then keep cooking with the lead on.
Pour the soaked masala mixture to the pan once the dal is almost cooked. Mix thoroughly.
The cooking is almost over now. Add the fried prawns and mix well. Cook for 2-3 minutes and remove form heat.
Adjust the seasoning, Sprinkle the sugar and you are done. Add chopped coriander leaves.
You may add one more spoonful of ghee at the end. Serve with rice or roti.