Kaacha Muger Daal

    40 mins

    This is ideal for summer. The bottle gourd cools you down. This is perfect for the vegeterians and can be served with rice or chappatis.


    California, United States
    3 people made this

    Serves: 6 

    • 1 bottle gourd
    • 1/2 cup moong daal
    • 2 cups of water
    • Salt to taste
    • 1/2 tspn turmeric powder
    • 1 tbspn oil
    • 1/2 tspn panch foran
    • 1 whole red chilies
    • 1/2 tspn grated ginger
    • 1 bay leaf
    • 1/2 tspn ghee
    • sugar

    Prep:10min  ›  Cook:20min  ›  Extra time:10min other  ›  Ready in:40min 

    1. Peel and cut bottle gourd in small pieces. Pressure cook the daal with 2 cups of water, salt and turmeric powder until done with the bottle gourd pieces. Wait for 10 minutes for the pressure to release.
    2. Heat the oil in the pan, add panchforan and red chillies, allow to pop-up.
    3. Add the ginger and bay leaf, stir for a minute.
    4. Add the ghee and pour the daal over it.
    5. Add the sugar and salt and heat the daal for a couple of minutes.
    6. Serve with rice and bhajia-s.


    Make panchforan by mixing in equal portions of mustard, kalonji, methi, fennel, and cumin seeds.

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