Tetor Dal (Moong Dal with Bitter Gourd) is a traditional Bengali style lentil particularly prepared during summers. Tetor Dal also known ad Ucche/korola diye dal is a delicious and healthy dal with a mild bitter taste. Makes a nutritious and wholesome meal when served with hot steaming rice.
You must be wondering what this means. Teto means bitter in Bengali. And since this dal is made with bitter gourd, hence the name. But that doesn’t mean this is a very bitter lentil stew. Nope the bitter gourd is crispy fried before adding to the dal, which adds a lovely flavour and a slight bitterness to the dal which even non karela/ucche/bitter gourd lover will enjoy without any complains.
The ingredients used are very very basic, except for the bitter gourd. But this too is easily available in any Indian grocery store or even better you can find it in frozen form in any supermarkets. Check out their frozen section for more Indian vegetable.
This is a very easy peasy recipe. We start by boiling the dal. Then fry the korola/karela until crispy and golden brown. Then we prare the tempering and add it to the dal along with the fried karela and boil for few minutes. That’s it! This tetor dal is as simple as it sounds but so delicious. Hop on to the recipe and check out the detailed recipe.
Here are some lentils recipes that you can try.
Ucche/Korola diye Moong Dal | Tetor Dal
Tetor Dal | Ucche/korola diye Moong dal | Bengali Moong Dal with Bitter Gourd
- pressure cooker
- 1/2 cup Moong dal washed and soaked for 15 minutes
- 2 medium Bitter Gourd/Karela/Ucche thinly sliced into roundels and marinated with little salt and turmeric for 15 minutes
- 1 1/2 tsp Ginger grated
- 2 Green Chillies
- 1/2 tsp Turmeric powder
- 1 tsp Cumin seeds
- 2 Bay leaves
- 2 Dried red Chilli
- 1/4 tsp Hing/Asofoetida
- 1 tsp Sugar/sweetener
- Salt as per taste
- 3 tbsp Veg Oil/ Sunflower oil
- 1 tsp Ghee to add in the end
- Place the lentils in a pressure cooker along with 2 1/2 cups of water, salt and few drops of oil. And pressure cook for 2-3 whistles until it's cooked through and yet firm not mushy.
- Meanwhile heat 2 tbsp of oil in a skillet and and start by frying the bitter gourd/ucche/ karela until it's crispy and golden brown. Remove the fried bitter gourd/ucche from the oil and keep it aside.
- Heat 1 tbsp of oil in a pan and temper it with bay leaves, dried red chilli, cumin seeds, hing green chillies and saute until the seeds splatter.
- Now add the tempering to the dal along with turmeric powder and sugar and bring it to a boil. Add more warm water to the dal if you like it on the thinner side.
- Add in the fried bitter gourd/ucche bhaja to the dal and continue boiling for couple of minutes.
- Check the seasoning and add more sugar or salt if required.
- Finally add a tsp of ghee and stir it well.
- Take it off the heat and serve it hot with rice.
I hope you enjoy this Tetor Dal (Bengali Moong Dal with Bitter Gourd) as much as we do!