Mung Dal diye Lau/Yellow Mung Beans-Bottle Gourd Stew

Yellow mung beans with sweet tender bottle gourd(also known as opo squash) one of Bengali's favorites lentil stew in summer months served with steamed rice. All Bengali lentils/dals are easy to make and requires minimum spices. The wonderful aroma comes from the Bengali whole five spice, bay leaf and dry red chili when tempered in hot oil that makes this lentil curry outrageously flavorful and delicious! It's vegan, grain free and gluten free.

Ingredients~

1/2 cup yellow mung beans
1/8 cup yellow split peas

1 small bottle gourd, cut into medium chunks
1/4 tsp. paNchforon(whole five spice)
1 1/2 tsp. ginger paste
1/4 tsp. turmeric
1 bay leaf
1 dried red chili
1/3 tsp. salt or as per taste
2 1/2 cups warm water
2 tbsp. oil
A fistful of frozen peas(optional)
A few sprigs of cilantro

Method~
Lightly brown yellow mung beans and split peas, then wash and boil with 1 1/2 cups of  water, little salt and turmeric powder in a medium sauce pan till half done. 

Heat 1 tbsp oil in heavy bottomed pan over medium high heat. Temper 1/2 whole five spice. Let it splutter. Add in some bottle gourd chunks and ginger paste. Saute for couple of minutes then add rest of the bottle gourd chunks, salt and turmeric powder. Cover and simmer until bottle gourd is 3/4 tender for about ten minutes. Pour cooked lentils and 1 cup warm water. Simmer for 5-6 minutes. Add in frozen peas and cook for another 3-4 minutes. Taste and adjust seasonings.  Heat 1 tbsp oil in a d small pan. Temper bay leaf, red chili and 1/2 whole five spice. Let it splutter and release its wonderful aroma. Pour over cooked lentil. Sprinkle with cilantro. Serve hot with steamed rice. Enjoy!

Happy cooking!!