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tetor daal
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5 from 1 vote

Bengali Tetor daal

Tetor daal- Yellow lentil cooked with bitter gourd/karela, bottle gourd and few basic spices.
Prep Time8 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Lentil/Daal, lunch recipe, Main Course
Cuisine: Bengali Cuisine
Keyword: Bengali Karela daal, tetor daal
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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.