Lau ghonto
Lau ghonto, from above
VegWest Bengal

Lau ghonto

Bottle gourd cooked down with roasted moong dal, bori and a splash of milk.

40 minTime
6 gProtein each
mildSpice
Lau in every season2 chapters · 1 min read

Make it your way

Grandma's waySoft, sweet, a little milky. Exactly right.
The original
169kcalsame
6 gproteinsame
4 gfibresame
40minutessame

Lau ghonto as Bengali grandmothers make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Bottle gourd (opo squash, calabash)1 medium, finely chopped
Moong dal (split yellow mung beans)¼ cup, dry roasted and soaked
Bori8
Mustard oil1 tbsp
Ghee2 tsp
Cumin seeds½ tsp
Bay leaf (indian bay leaf)1
Ginger2.5 cm, grated
Green chilli2, slit
Turmeric (ground turmeric)½ tsp
Sugar1 tsp
Milk¼ cup
Saltto taste

Method

5 steps
  1. 1Dry roast the moong dal until golden and soak it in warm water for 20 minutes.
  2. 2Fry the bori in mustard oil until golden. Lift out.
  3. 3Add cumin and bay leaf, then the bottle gourd, ginger, green chillies, turmeric and salt. Cover and cook.
  4. 4Add the drained dal and cook until the dal is soft and most of the water is gone.
  5. 5Stir in the sugar, milk and bori. Cook a few minutes until creamy, then finish with ghee.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Lau ghonto: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Shorshe ilish35 min
With a main Chingri malai curry40 min
To drink Lebu cha6 min
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