Lauki Wadi Tarkari Recipe – Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi
Welcome to an enchanting culinary journey that features the delightful Lauki Wadi Tarkari, a beloved Bengali dish that combines the unique flavors of moong dal dumplings and the subtle sweetness of bottle gourd, or lauki. This vibrant recipe not only showcases the rich cultural heritage of Bengali cuisine but also provides a wholesome and nutritious meal, perfect for any occasion. Let’s dive into the preparation of this flavorful side dish, guaranteed to warm your heart and satisfy your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup, soaked for at least 4 hours or overnight |
| Ginger (grated) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Salt | To taste |
| Bottle Gourd (Lauki) | 1, cut into cubes |
| Tomato | 1, chopped |
| Onion | 1, chopped |
| Green Chillies | 2, chopped |
| Ginger (grated) | 1 teaspoon |
| Panch Phoran Masala | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Sugar | 1 teaspoon |
| Mustard Oil | 1 tablespoon |
| Sunflower Oil | 2 tablespoons, for frying wadis |
| Coriander Leaves (Dhania) | Chopped, for garnish |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 250-300 |
| Protein | High Protein |
| Dietary Fiber | Good source of dietary fiber |
| Fat | Moderate (from oils) |
| Carbohydrates | Moderate |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Instructions
1. Prepare the Wadis:
To begin this culinary adventure, focus on the preparation of the wadis. Rinse the yellow moong dal thoroughly and soak it in sufficient water for approximately 3-4 hours or overnight. Once the soaking time is complete, drain the excess water and transfer the dal to a food processor. Pulse the dal a couple of times to create a smooth paste, taking care not to over-process it.
Next, in a mixing bowl, combine the blended moong dal with the grated ginger, cumin seeds, red chilli powder, a pinch of asafoetida (hing), and salt to taste. Whisk the mixture well to ensure that all ingredients are thoroughly incorporated.
2. Shape and Dry the Wadis:
Prepare a baking tray by lining it with aluminum foil or parchment paper. Utilizing a piping bag or a zip lock bag with a corner snipped off, carefully drop small roundels of the moong dal mixture onto the tray. The size of the roundels can vary based on your preference, but aim for consistency for even drying.
Place the tray in direct sunlight, allowing the wadis to dry for about 3-4 days, or until they are completely dehydrated and firm to the touch. Once fully dried, store the wadis in an airtight container; they can be preserved for up to six months, ready to enhance your meals whenever desired.
3. Prepare the Lauki Wadi Tarkari:
Once your wadis are ready, it’s time to create the star of the dish—Lauki Wadi Tarkari. Heat sunflower oil in a pan over medium heat, and gently fry the wadis until they are golden and crispy. After frying, transfer them onto a kitchen towel to absorb any excess oil and set aside.
In a separate pan, add mustard oil and heat it on low. Once the oil is warm, introduce the panch phoran masala, allowing it to sizzle for a few seconds to release its aromatic essence. Following this, add the grated ginger and chopped onions, sautéing until the onions achieve a light brown hue, signaling their readiness.
Next, incorporate the chopped green chillies and tomatoes into the pan. Stir to combine, and then sprinkle in the turmeric powder, salt, and sugar. Continue to cook on medium heat, stirring frequently until the tomatoes soften and turn into a luscious, thick sauce.
Now, add the cubed bottle gourd (lauki) to the pan, cover, and let it cook for about 10 minutes or until the lauki becomes tender and translucent. Finally, introduce the fried wadis into the mix, stirring gently to combine. Allow everything to cook together for a few additional minutes to meld the flavors beautifully.
4. Serve and Enjoy:
Once the Lauki Wadi Tarkari has reached your desired consistency, remove it from the heat and transfer it to a serving bowl. For the finishing touch, garnish the dish with freshly chopped coriander leaves, which add a burst of color and flavor.
Serve the Lauki Wadi Tarkari hot, accompanied by Pudina Lahsun Laccha Paratha and Mooli Raita for a complete meal experience that celebrates the essence of Bengali cuisine. This dish not only provides a comforting, flavorful journey but also embodies the love and tradition that makes cooking so special.
By following this recipe, you’ll be able to create a delightful Lauki Wadi Tarkari that reflects the richness of Bengali cooking, inviting you to savor each bite. Enjoy your culinary adventure!
