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
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.