Bengali Tetor daal- Yellow lentil cooked with bitter gourd/karela , bottle gourd and few basic spices.
This Tetor daal is a simple every day kind of daal with a hint of bitterness . It is a summer specialty and includes both the popular summer vegetables- karela/ bitter gourd and launki/ bottle gourd .The bitter gourd slices are fried before adding in the simmering daal so it reduces the bitterness of karela .
In Bengal they start there food with some thing green or bitter in taste,be it daal or some vegetable.The simple yet slight bitter daal served as a palate cleanser in there Lunch menu. Bottle gourd pieces are also added in this daal to balance the flavours .Addition of bottle gourd adds a mild sweet touch to the daal.
This Daal have very clean and simple flavours . Only Green chili and ginger is added for the flavour. Tempering can be done in mustard oil or ghee as per your preference . In some house hold they use Randhuni or mustard seeds and some use panch phoran so you can use as per your taste preference. there are few versions of making this tetor daal .some people roast the moong daal before cooking and some cook it directly ,not much difference in taste so do what suits you.
i love bengali cuisine and often cook recipes which i learned from a bengali neighbour- Aloo potol curry , Beetroot Chops, Bengali aloo and cabbage curry, Aloo Chorchori , Kancha Aamer chutney, are made and enjoyed regularly in my house
Karela /Bitter gourd and bottle gourd both are good for digestion so this tetor daal is very good to have during hot summer days. It is best served with steamed rice but taste good with roti and paratha too. You can serve begun bhaja or Aloo parwal ki sookhi sabzi with this tetor daal to add some spice and flavour to this mild daal.