Cuisine : Milk & Moong Lentil with Pointed Gourd (Dudh Moog Potol)- How to make this Bengali, Indian item

 

Milk & Moong Lentil with Pointed Gourd (Dudh Moog Potol)

Introduction:
This is a traditional Bengali delicacy that beautifully combines the richness of milk with the earthy aroma of roasted moong dal (yellow lentils) and the freshness of pointed gourd (potol). Lightly spiced and finished with a touch of ghee, it is a wholesome, comforting dish that pairs wonderfully with hot steamed rice and a wedge of gondhoraj (aromatic lemon).

Ingredients:

• Pointed gourd (potol) – 3–4 pieces
• Yellow moong dal – 1 cup
• Milk – 1 cup
• Ghee – 2 tablespoons
• Whole cumin seeds – ½ teaspoon
• Dry red chilies – 2
• Ginger paste – 1 teaspoon
• Cumin paste – 1 teaspoon
• Green chilies – 2
• Salt & sugar – as required

Method:

1. Peel the pointed gourds, cut them lengthwise into halves, and lightly sauté.
2. Dry-roast the moong dal until golden and fragrant. Pressure-cook the dal with salt and water until half-done.
3. Open the lid, add the sautéed pointed gourds, and cook until both dal and vegetables are fully tender.
4. In a separate pan, heat ghee and temper with whole cumin seeds and dry red chilies.
5. Add ginger paste and cumin paste, and sauté until the raw smell disappears.
6. Pour in the cooked dal with pointed gourd, add salt, sugar, and milk, and simmer covered for about 5 minutes.
7. Once the dal thickens, drizzle with a little ghee, cover, and let it rest for a few minutes.

Serving suggestion:
Serve hot with steamed rice, accompanied by a slice of gondhoraj lemon for added fragrance.