Bengali Tetor daal
Tetor daal- Yellow lentil cooked with bitter gourd/karela, bottle gourd and few basic spices.
Prep Time8 minutes mins
Cook Time10 minutes mins
Total Time18 minutes mins
Course: Lentil/Daal, lunch recipe, Main Course
Cuisine: Bengali Cuisine
Keyword: Bengali Karela daal, tetor daal
Servings: 4 person
Author: Anjana Chaturvedi
- 1 cup Yellow Lentil / Moong Daal (dhuli huee)
- 1 Bitter Gourd / Karela
- 200 gms Bottle Gourd / Lauki
- 1.5 tsp Lemon Juice / Nimbu Ka Ras optional
- 1.5 tsp Sugar / Chini
- to taste Salt / Namak
- 1/2 tsp Turmeric Powder / Haldi Powder
- 2 Green chili/hari mirch chopped
- 1.5 Ginger / Adrak grated
- 2 tbsp Mustard Oil / Sarso ka tel to fry karela slices
tempering/ tadka
- 1.5 tbsp Ghee
- 1 Bay Leaves / Tej Patta
- 2 Dried Red Chilli, Whole
- 1/3 tsp Mustard Seeds / Rai *
- 1/3 tsp Fenugreek Seeds / Methidana
- 1/3 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
Dry roast the moong daal in the cooker till golden and fragrant(this is optional step ,you can skip this step if you wish)
Wash the roasted daal and soak in 3 cups of water for 10 minutes.
Peel the bottle gourd/lauki and chop into medium thick pieces.
Slice bitter gourd in roundels and sprinkle some salt over them and keep aside for few minutes. then wash well and squeeze the extra moisture.
Add turmeric,salt, green chilies ,bottle gourd and 1 tsp oil and pressure cook for 2 whistles on medium heat.
Add some mustard oil in a pan and shallow fry the bitter gourd pieces and keep aside
When the pressure cool down then open the pressure cooker and add about 3 cups of water and mix (can add water as thick or thin you want to have your daal )
In a small pan heat the ghee for tempering and then add all the seeds for tempering in it and when seeds start to crackle add bay leaf and whole red chilies.
Add this tempering in the daal,now add the fried karela and ginger and mix.
Simmer for about 10 minutes.keep stirring in between.
Serve piping hot daal with steamed rice and a tsp of ghee on top.