Bengali Tetor daal
Tetor daal- Yellow lentil cooked with bitter gourd/karela, bottle gourd and few basic spices.
Servings: 4 person
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.
Notes
for kidney patients avoid or reduce lemon juice