Lau Dal

1. 1
   prep · ~7 min

   Wash the dal and prep the lau.

   1.Rinse the moong dal 2 to 3 times until the water runs mostly clear.

   2.Peel the bottle gourd and cut it into small even cubes.

   3.Grate the ginger and slit the green chilies.
2. 2
   boil · ~20 min

   Cook the dal with the lau.

   1.Add moong dal, bottle gourd, ginger, green chilies, turmeric powder, salt, and water to a pot.

   2.Bring it to a boil over medium heat, skimming off any foam from the top.

   3.Lower the heat and cook until the dal is soft and the bottle gourd turns tender, 18 to 20 minutes.

   TIPKeep the heat gentle once it starts boiling so the dal cooks evenly and the lau holds its shape.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat mustard oil in a small pan until it just starts to smoke lightly, then lower the heat.

   2.Add bay leaf, cumin seeds, and dried red chili.

   3.Let the spices sizzle until fragrant, about 20 to 30 seconds.

   TIPDo not burn the cumin or red chili, or the dal will taste bitter.
4. 4
   assemble · ~2 min

   Finish the dal.

   Pour the hot tempering over the cooked dal and stir well. Simmer for 2 minutes so the flavors come together, then switch off the heat and stir in the ghee.

5. 5
   serve

   Serve the lau dal hot.

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