Dudh Lau is a classic Bengali dish that showcases bottle gourd (lau) simmered in milk (dudh) and delicately seasoned with minimal spices. This recipe harmoniously blends the gentle sweetness of bottle gourd with the creamy richness of milk, complemented by the satisfying crunch of lentil dumplings, resulting in a flavorful and comforting dish.
Here's a simple recipe for making Dudh Lau:
Ingredients:
1 medium-sized bottle gourd (lau), peeled and diced
2 cups milk
1/2 teaspoon black cumin seeds (Kalonji)
2 bay leaves
3 green chilies
1/2 cup Dried Lentil Dumplings
1teaspoon sugar (adjust to taste)
1 heaped teaspoon constearch
1 teaspoon Clarified butter (Ghee)
2 tablespoons musterd oil
Salt to taste
Instructions:
Peel the bottle gourd.
Cut the bottle gourd into small cubes.
In a pan, heat mustard oil over medium heat for frying.
Once the oil is hot, carefully add the dried lentil dumplings and fry them until they turn golden brown and crisp.
Remove the fried lentil dumplings from the oil and place them on a paper towel to absorb any excess oil.
Add black cumin seeds (Kalonji) and bay leaves to the oil. Allow them to splutter.
Add chopped green chilies and sauté for a minute.
Add the diced bottle gourd cubes and saute for couple of minutes.
Pour in the milk and bring the mixture to a simmer.
Add the fried dried lentil dumplings to the pan. Stir well.
Cover the pan and let it cook until the bottle gourd and the dried lentil dumplings are tender. Stir occasionally.
Add salt and sugar according to your taste.
In a small bowl, mix cornstarch with a little water to make a slurry. Add this slurry to the cooking mixture to thicken it.
Stir in clarified butter (Ghee) for added richness and flavor.
Allow the dish to simmer for a few more minutes until the flavors meld together, and the curry reaches your desired consistency.
Adjust the seasonings (salt and sugar) as needed.
Discard the bay leaves before serving.
Serve Dudh Lau with lentil dumplings hot with steamed rice or Indian bread like chapati or paratha.
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