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Fresh 'n Flavorful: Moong Dal and Lau Breakfast Bowl

Discover the heart and soul of Bangladeshi home cooking with our delightful Breakfast Dal recipe. Rich, nourishing, and aromatic, this dish is a classic staple in many households across Bangladesh, especially appreciated for its comforting flavors in the morning.

Our version features moong dal, a type of petite yellow lentil loved for its light and digestible nature. Toasted until fragrant and then simmered with a delicate balance of spices, the dal is paired with cubes of lau (bottle gourd) that offer a subtle sweetness and a refreshing crunch.

The medley of cardamom, bay leaves, cinnamon, and a generous pinch of turmeric and red chili powder awaken your senses, while a tadka (tempering) of ghee-fried onions, dry red chilis, and cumin seeds is added for an extra layer of texture and flavor.

Prepared with a mindful approach to healthiness and a respect for tradition, this Breakfast Dal provides a perfect balance of nutrition and flavor. With each spoonful, you experience a taste of Bangladeshi heritage, crafted to kickstart your day with warmth and satisfaction. Enjoy this comforting delicacy with porota, roti, or rice and transform your morning meal into a moment of cultural discovery.


  • 1 cup moong dal

  • 2 tsp oil

  • 4 cardamom pods, crushed

  • 2 bay leaves

  • 2 small cinnamon sticks

  • ¼ cup onion, thinly sliced

  • ½ tsp ginger paste

  • ½ tsp red chili powder

  • ½ tsp cumin

  • ¼ tsp turmeric

  • ½ tsp coriander powder

  • 1½ to 2½ cups water, or as needed

  • 2 cups lau (bottle gourd), cut into cubes

  • ¾ tsp salt, or to taste

  • 4 green chilis

  • 1 tbsp ghee

  • 3 dry red chilis

  • ¾ tsp cumin seeds

  • 2 tbsp onion, thinly sliced


  1. Toast 1 cup of moong dal over medium heat for 2-3 minutes, or until fragrant. Add water, wash the dal thoroughly, and set aside. This will also stop the dal from cooking further.

  2. In a different pan, warm up 2 tsp of oil. Add 4 crushed cardamom pods, 2 bay leaves, 2 small cinnamon sticks, and ¼ cup thinly sliced onions. Cook until the onions turn light brown.

  3. Add a splash of water, then add ½ tsp of ginger paste. Stir well, allowing it to cook for about 30 seconds.

  4. Add ½ tsp red chili powder, ½ tsp cumin, and ¼ tsp turmeric. Saute while adding splashes of water to prevent the spices from burning.

  5. Add the washed dal and sauté for 2-3 minutes. Then add ½ tsp of coriander powder and mix well.

  6. Add 1½ cups of water or as needed to cook the dal. Let it simmer for 8-10 minutes on low heat until the dal is 80% cooked.

  7. Add 2 cups of lau (bottle gourd) cubes to the dal. Season with ¾ tsp of salt, or to taste. Add 1 cup of water (as needed), and 4 green chilis. Adjust the salt to your preference.

  8. Cover and cook until the lau is tender. This will take approximately 10-15 minutes over low heat.

  9. For the tadka (tempering), heat 1 tbsp of ghee in a small pan. Add 3 dry red chilis, ¾ tsp of cumin seeds, and 2 tbsp of thinly sliced onions. Cook until the onions are browned.

  10. Pour this tadka over the cooked dal and lau mixture. Cover the pan and let it cook for an additional 2-3 minutes on low heat.

  11. Your breakfast dal is ready to serve! Enjoy it with porota, roti, or rice.

Remember, the key to a good dal is to adjust the seasonings according to your taste. Don't be afraid to experiment with the amounts of spices and salt.



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