Lauki Wadi Tarkari Recipe - Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi
A high protein Bengali Recipes recipe with yellow moong dal (split) - soaked for at least 4 hours or overnight, ginger - grated, cumin seeds (jeera). Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
23 steps- 1
To begin making Lauki Wadi Tarkari Recipe , prepare wadis first
tablespoons sunflower oil - to fry wadis(2) - 2
Wash and soak moong dal in enough water for about 3-4 hours or overnight
yellow moong dal (split) - soaked for at least 4 hours or overnight(1 cup) - 3
Drain excess water and pulse it a couple of times to make a fine paste in a food processor
- 4
Add the remaining ingredients listed under wadi like the ginger, cumin seeds, dry red chillies, hing, salt to taste and whisk to combine
ginger - grated(1 teaspoon)cumin seeds (jeera)(1 teaspoon)red chilli powder(1 teaspoon)salt - to tastegreen chillies - chopped(2)ginger - grated(1 teaspoon)salt - to taste - 5
Arrange a baking tray with aluminium foil or lined with a parchment paper
- 6
Using a piping bag or zip lock bag, drop out small roundels
- 7
Dry them under the sunlight for 3-4 days or until they are completely dried
- 8
Store in an airtight container and use them when needed
- 9
This can be stored up to 6 months
- 10
*For Lauki Wadi/Badi TarkariOnce you have the homemade or store bought wadis, heat oil for frying in a pan and saute the wadis
tablespoons sunflower oil - to fry wadis(2) - 11
Drain on a kitchen towel to absorb excess oil
- 12
Keep them aside
- 13
Heat oil in a pan and add panch phoran masala on a low heat
panch phoran masala(1 teaspoon) - 14
Saute for few seconds and then add ginger and onions
ginger - grated(1 teaspoon)onion - chopped(1)ginger - grated(1 teaspoon) - 15
Stir until the onions are light brown
onion - chopped(1) - 16
Now add green chillies and tomatoes, stir and add turmeric powder, salt and sugar
red chilli powder(1 teaspoon)salt - to tastetomato - chopped(1)green chillies - chopped(2)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastesugar(1 teaspoon) - 17
Stir well on a medium heat to cook tomatoes
tomato - chopped(1) - 18
Once the tomatoes are soft and mushy, add in lauki and cook covered until lauki is soft
tomato - chopped(1) - 19
Mine took about 10 minutes
- 20
Add crushed or whole wadis,stir to combine and cook for few minutes more
tablespoons sunflower oil - to fry wadis(2) - 21
Remove Lauki Wadi Tarkari from heat and put it into a serving bowl, garnish with chopped coriander leaves
tomato - chopped(1)onion - chopped(1)green chillies - chopped(2)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped - 22
Serve hot
- 23
Serve Lauki Wadi Tarkari Recipe along with Pudina Lahsun Laccha Paratha and Mooli Raita Recipe for your everyday meals
Rate this recipe
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Lauki Wadi Tarkari Recipe - Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi
A high protein Bengali Recipes recipe with yellow moong dal (split) - soaked for at least 4 hours or overnight, ginger - grated, cumin seeds (jeera). Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making Lauki Wadi Tarkari Recipe , prepare wadis first
tablespoons sunflower oil - to fry wadis(2) - 2
Wash and soak moong dal in enough water for about 3-4 hours or overnight
yellow moong dal (split) - soaked for at least 4 hours or overnight(1 cup) - 3
Drain excess water and pulse it a couple of times to make a fine paste in a food processor
- 4
Add the remaining ingredients listed under wadi like the ginger, cumin seeds, dry red chillies, hing, salt to taste and whisk to combine
ginger - grated(1 teaspoon)cumin seeds (jeera)(1 teaspoon)red chilli powder(1 teaspoon)salt - to tastegreen chillies - chopped(2)ginger - grated(1 teaspoon)salt - to taste - 5
Arrange a baking tray with aluminium foil or lined with a parchment paper
- 6
Using a piping bag or zip lock bag, drop out small roundels
- 7
Dry them under the sunlight for 3-4 days or until they are completely dried
- 8
Store in an airtight container and use them when needed
- 9
This can be stored up to 6 months
- 10
*For Lauki Wadi/Badi TarkariOnce you have the homemade or store bought wadis, heat oil for frying in a pan and saute the wadis
tablespoons sunflower oil - to fry wadis(2) - 11
Drain on a kitchen towel to absorb excess oil
- 12
Keep them aside
- 13
Heat oil in a pan and add panch phoran masala on a low heat
panch phoran masala(1 teaspoon) - 14
Saute for few seconds and then add ginger and onions
ginger - grated(1 teaspoon)onion - chopped(1)ginger - grated(1 teaspoon) - 15
Stir until the onions are light brown
onion - chopped(1) - 16
Now add green chillies and tomatoes, stir and add turmeric powder, salt and sugar
red chilli powder(1 teaspoon)salt - to tastetomato - chopped(1)green chillies - chopped(2)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastesugar(1 teaspoon) - 17
Stir well on a medium heat to cook tomatoes
tomato - chopped(1) - 18
Once the tomatoes are soft and mushy, add in lauki and cook covered until lauki is soft
tomato - chopped(1) - 19
Mine took about 10 minutes
- 20
Add crushed or whole wadis,stir to combine and cook for few minutes more
tablespoons sunflower oil - to fry wadis(2) - 21
Remove Lauki Wadi Tarkari from heat and put it into a serving bowl, garnish with chopped coriander leaves
tomato - chopped(1)onion - chopped(1)green chillies - chopped(2)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped - 22
Serve hot
- 23
Serve Lauki Wadi Tarkari Recipe along with Pudina Lahsun Laccha Paratha and Mooli Raita Recipe for your everyday meals
Rate this recipe
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