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Urad Lentils are called mashkolai daal in Bangladesh. I have used Urad Lentils but you can use Mung Beans or Red Split peas instead. Daal is a staple in most Bengali meals, so we have many different recipes. Lau Daal is quite commonly served at lunch time with rice, chapatti and other curries.


1 ½ Cup Urad Lentils

4 Tomatoes, sliced

1 Green Squash/Marrow

2 ½  Tsp Ginger, minced

1 Tsp Garlic, minced

4 Green Chilies

1 Tsp Red Chili powder

½ Cup Onion, Minced

1 Tsp Toasted Cumin powder

½ Tsp Turmeric Powder

2 Tbsp Oil

Salt to taste ( I added 1 ½ Tsp)


Wash the lentils and Soak in water for half an hour.

Peel the squash, and cut them into bite sized chunks. The squash I used, is also called gourd or marrow. Sorry I didnt take a picture, but you can click squash in ingredients and see a picture, plus you can read more about squash on: http://en.wikipedia.org/wiki/Squash_(plant)

Bring a pot of water to boil. Take a knife and make a slit in each tomato, and release in the boiling water.

Within 5 minutes, take all the tomatoes out and slice them into small pieces.

Put the daal along with 1 Tbsp ginger, all the garlic, green chilies, tomatoes and salt in 6 ½  cups of water, and bring to a boil. Boil until the lentils are cooked, and most the water has been soaked into the daal.

In the meantime, in a different pan, sauté the onions and the rest of ginger. When the onions get translucent, add the turmeric, cumin and ½  Tsp chili powder. Sauté for a couple of minutes and add the squash.

Lentils cooking

Add the squash mixture to the daal and simmer for 15 minutes. Add the other ½ Tsp chili powder and turn the heat off. Serve garnished with fried onions.