Bengali Tetor Daal (Moong Daal with Bitter Gourd)

Day 40 of lock-down

This is the last day of lock-down 2.0. And we already know the lock-down is extended by another 15 days. We knew it even before it was official. Now a new extension date doesn't bring in new anxiousness because somewhere we are used to this. The new ways of working efficiently. and frankly somehow I like this. No more morning rush to beat the traffic for reaching office. No long travel in the evening. More time at home, practicing all good habits, getting ample rest and investing in creative activities which were always put on back burner before. Not to add, watching the nature healing and thriving in a human intervention less world.

It was a long weekend with the additional Labor day holiday and today being a Sunday before another work week starts, wanted to make something simple and soothing. Bitter has become a part and parcel of my menu during lock-down. Different forms of bitter, be it in the form of subzi, or in daals or even in fish curries. They all taste great, work as a palate cleanser and is healthy too.

Our society is arranging vegetable vendors to visit us twice a week and and fruit vendors once a week. This arrangement was done to discourage people from venturing out unnecessarily in search of vegetables. Also, it was beneficial to the nearby farmers as well. They could sell all their produce in a hassle free manner. I had got some karela this week. Usually I was preparing karela ki subzis or stir fries on all the preceding weeks, so this time wanted to change that ritual and make a daal.

Tetor Dal is traditional Bengali daal which is often cooked during summer time in bengali homes. Teto means bitter in Bengali. Since bitter gourd is cooked with the daal hence the name. Traditionally ucche is used instead of Karela. But in my place I don't get ucche so I use Karela instead. There is hardly any difference of taste though. But inspite of the name, the daal doesn't taste bitter. In this, the bitter gourd is fried to a crisp before adding to the daal. This which adds a nice flavor and a mild bitterness to the daal. Thus even people who hate anything bitter in their meal, will enjoy this without any complains.

My mom usually makes this daal with matar daal. Matar daal itself has a very earthy fragrance. So it along with bitter gourd gives off a very unique flavor. Again, I don't get matar daal in my area so I had to look for the next best substitute. Today it is moong daal with karela, tempered with jeera, fresh ginger, dry red chillies and radhuni. Finally topped it off with ghee for that added flavor boost.


Preparation Time : 15 minutes

Cooking Time: 20 minutes

Ingredients:

• Moong Daal - 100 gm
• Karela (Bitter Gourd) - 1
• Jeera (Cumin) - 1/2th tsp
• Radhuni (optional) - 1/4 th tsp
• Dry Red Chilli - 2
• Green Chilli - 2
• Ginger - 1 tsp
• Refined Oil
• Ghee - 2 tsp
• Turmeric
• Salt as per taste

Procedure: 

1.  Wash the daal and let it soak for half an hour

2. Cut the Karela in roundels and take any hard seeds off

3. Fry the karela until crispy. Keep it aside

4. Boil the daal till soft

5. Grate the ginger and separate the husk from the ginger juice. Keep both of them.

6. Now take a wok and add some refined oil and the ghee. Once its hot temper it with dried red chilli, ginger husk, jeera and radhuni. Saute till fragrant.

Note: Radhuni is optional. If you don't have radhuni, only jeera is sufficient

7. Add the boiled daal to this and add the turmeric, green chilli and salt. Also add the ginger juice now.  Let it come to a rolling boil. 

8. Now add the fried Karelas and let it cook for another 2-3 minute

9. Top if off with a dash of ghee

Enjoy the daal with steamed rice and choice of vegetable side.

Do try this out and tag me (@curriesnstories07) on Instagram on your photos whenever you try the recipe and I will give a shout out to you.