Titar Dal/Tetor Dal (Yellow Split Lentil with Bitter Gourd)

‘Titar Dal’ or ‘Tetor Dal’ (Lentil Soup with veggies like ‘Lau’ or ‘Lauki’ or Bottle Gourd and ‘Karela’ or Bitter Gourd) is a preparation that I never seen cooked at our place since childhood. This is a preparation which I tasted many times at one of my Aunt’s place during our visit at Shantiniketan. This preparation is mainly cooked by those who are ‘Bangal’ (from East Bengal or Bangladesh). Since I’m a ‘Ghoti’ (from West Bengal) it is not a very common preparation cooked in ‘Ghoti Bari’.

We mainly dry roast ‘Moong Dal’ before cooking else it gives a little slippery texture. Never seen my grandma cooking ‘Moong Dal’ before frying and Maa also followed her footstep! I always wanted to cook this ‘Titar Dal’ so I asked my Aunt how to cook this ‘Titar Dal’. I followed her recipe with a little modification. But the end result was really good one and I liked the taste of this Dal with slightly bitter taste with a dash of lemon on lunch with steamed rice.

This ‘Titar Dal’ is best enjoyed with white rice accompanied with some veggie fritters (Aloo bhaja. Potol bhaja) and usually served at lunch. Bitter Gourd has many medicinal values. It helps to digest, it is also very useful in treating Diabetes and helps control Blood Sugar. Those who are suffering from diabetes often found to consume ‘Karela Juice’ (Bitter Gourd Juice) in the early morning empty stomach. Let’s see how I have prepared ‘Titar Dal/Tetor Dal’ …

  • Servings: 4-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: bengali
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Split Yellow Moong Dal
1 ½ cups Lauki/Bottle Gourd – (cut into cubes)
1 (cut into thin round slices) Korola/Karela/Bitter Gourd
1 tsp Ginger paste
2 Bay Leaves
½ tsp Mustard Seeds
½ tsp Fenugreek Seeds
2 (slitted) Green Chillies
2 – 3 Tbsps Mustard Oil
To taste Salt

Steps

  1. Heat a 2 tsp of mustard oil in a kadhai or pan and sauté the bitter gourd with a little salt. Sauté them in a very low heat with the lid on. Do not brown them. Keep them aside.
  2. In a pressure cooker, cook the moong dal and the bottle gourd with water in a ratio of 1:2.
  3. Heat 2 tsp mustard oil in the same pan add bay leafs, fenugreek seeds and mustard seeds to the oil.
  4. When the mustard seeds starts sputtering add the ginger paste and slit green chillies.
  5. Sauté for a couple of minutes and add the pressure cooked dal. Stir a little and add the fried bitter gourd.
  6. Add more water to adjust consistency. Add salt and bring to a boil.
  7. Enjoy with white rice and other stir fried veggies like Aloo Bhaja, Potol Bhaja etc.

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