Tetor Dal (Karela / Bittergourd Dal / Lentil - Bong Style)

 

               This is a traditional homemade style Bengali delicacy, where fried moong dal (green gram lentil) and raw papaya are cooked with fried bitter gourd slices. Having any bitter preparation at the beginning of any meal is generally considered to cleanse the system. Raw papaya can also be substituted with bottle gourd. 

                Tetor dal is a very common recipe cooked in most of the Bengali household. All bitter melon lovers will definitely relish this dal. Just enjoy it with hot steamed rice. There are many versions to this dal, where it differs slightly from one individual to the other. So check out the step by step pictorial recipe to prepare this very Bong style classic dish.

• 1/2 cup moong dal (split yellow / green gram )
• 1/2 of a small raw papaya, cubed
• 1 small bitter gourd, sliced
• 2-3 tbsp. mustard oil
• 2 whole dry red chilies
• 2 bay leaves
• 1/2 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek and nigella (kalonji) seeds)
• 1 tsp. ginger, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder 
• 2 green chilies, slit
• 1 tsp. ghee 
• 1/4 tsp. roasted coriander-cumin powder

          Dry roast the moong dal till light brown. Soak in water for 15-20 minutes. Pressure cook along with the papaya cubes & a pinch of salt in 1 & 1/2 cups water for 4-5 whistles. Open the lid after it cools down.

          Heat oil in a pan / kadai and temper with red chilies, bay leaves and panch phoron. After it stops spluttering, add the ginger and sauté for a few seconds.

          Now add the bitter gourd, a pinch of salt and turmeric powder. Sauté till light brown. Add the boiled dal, salt to taste, green chilies and 1/2 cup water. (Adjust the consistency accordingly).

          Bring it to a boil and simmer on low flame for 2-3 minutes. Add ghee and mix well.  Garnish with roasted coriander-cumin powder and serve hot with steamed rice.

                      Pressure cook the soaked moong dal with papaya cubes & a pinch of 

                      turmeric powder in 1 & 1/2 cups water for 4-5 whistles. 

                            Heat oil & temper with red chilies, bay leaves and panch phoron.

                        After it stops spluttering, add the ginger & sauté for a few seconds.

                                  Add bitter gourd, a pinch of salt & turmeric powder. 

                                 Sauté till light brown.

                         Add the boiled dal, salt to taste, green chilies & 1/2 cup water. Bring it

                         to a boil & simmer on low flame for 2-3 minutes. 

                                  Add ghee and mix well.  

                                 Garnish with roasted coriander-cumin powder.

                                  Serve hot with steamed rice.