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"Arhar daal diye lau dal" is a delicious and nutritious Bengali recipe that combines split pigeon peas (arhar daal) with bottle gourd (lau). This dish is known for its comforting flavors and wholesome ingredients. The split pigeon peas lend a rich and creamy texture to the dish, while the bottle gourd adds a subtle sweetness and lightness to the overall flavor profile.

To prepare "Arhar daal diye lau dal", the split pigeon peas are cooked until tender and then combined with finely chopped bottle gourd pieces. The dal is seasoned with a blend of aromatic spices such as cumin seeds, turmeric, and green chilies, which impart a delightful fragrance and depth of flavor.

This recipe is perfect for a satisfying and nutritious meal, especially when served hot with steamed rice or chapatis. It's a popular choice for lunch or dinner, offering a comforting taste of home-cooked goodness.



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