- 1 cup Mung Daal
- 1/2 of a lau - chopped into small pieces
- Salt to taste
- 1 table spoon of Oil
- 1 tea spoon of cumin seeds
- 2 tablespoon of coriander powder
- 2-3 red chillies
- 1 tea spoon of Turmeric powder
Dry roast the Mung Dal in a pan until it changes color to light orange.
Clean the Mung daal and soak the Dal for few hours in water.
Take a large pan and add oil. Once it gets hot, add red chillies and coriander seeds.
Once the seeds splutter, add the daal and chopped lauki and add the double the quantity of water.
Add salt and turmeric powder and any chili powder that you need, mix well and let it cook for 25-30 min.
After that open the cover, add coriander powder and cook on high heat for about 10-15 min until the water evaporates and the daal thickens.