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Lau Daal

Low-fat and warming, this vegetable soup makes a healthy lunch or dinner. Best served alongside rice or roti.


Lau 400 gm

Moong Daal 1 cup

Onion sliced 1 tbsp

Garlic sliced 1 tbsp

Turmeric powder 1/4 tsp

Green chilli 4 pcs

Salt to taste

Corainder leaves 1/4 cup


Paanch Phoron 1 tsp

Mustard oil 4 tbsp

Onion 1/4 cup

Garlic sliced 1/8 cup ( 2 tbsp)

Dry red chilli 3 pcs

Cooking Directions

  • Dry roast moong daal until it turns slightly brown. Remove from heat and let it cool.

  • Soak in water for 30 mins. Rinse and set it aside.

  • Heat a large saucepan at medium flame. Add soaked moong daal, sliced onions, sliced garlic, turmeric powder and salt. Add 4 cups of water, cook daal for 30 mins until it softens. Boil longer if needed.

  • Mash moong daal using a hand mixer.

  • Add chopped lau / bottle gourd pieces and cook for another 15 mins until lau is tender.


In a separate pan, add 3 tbsp mustard oil, 1/2 tsp panch phoron, sliced onions, garlic and dry red chilli. Fry until golden brown. Remove from heat and transfer everything onto the daal saucepan.

Simmer daal for couple minutes, add coriander leaves and green chilli.

Remove from heat and serve hot with rice.




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