Lau Diye Tetor Dal / Bengali Lentils with Bottle Gourd and Bitter Gourd
Tetor Dal is a Bengali
staple during the summer and it is said to have cooling and antioxidant properties
as well.
As I cooked the Uchche Dal
and had the first sip of it, almost after 4 long years, all the small and childish memories came
gushing around and I couldn’t help but giggle alone in my kitchen while sipping
more of that strong bitter yet heavenly aromatic ghee infused soupy lentils.
Lau die Tetor Dal /
Bengali Style Lentils with Bottle Gourd and Bitter Gourd
Serves 4
Ingredients:
5-6 small bitter gourds
1 medium bottle gourd –
peeled and cut into medium cubes
½ cup of yellow split lentils / mung dal
1 tsp panch foran /
Bengali five spices
A pinch of radhuni
1dry red chilli
¼ tsp grated ginger
1 tbsp ghee
1 tbsp oil
2 tsp turmeric powder
Method:
Wash the lentils until
clear water runs through.
Wash the cubed bottle
gourds.
Put the washed lentils in
a pressure cooker and add some salt and 1 tsp turmeric powder. Add 1 cup of
water to the lentils.
Add the cubed and washed
bottle gourds to them.
Pressure cook the lentils up
to 3-4 whistles. Switch off the flame and let it sit until the pressure settles
down. Once the pressure escapes, open the lid.
Heat oil in a kadai and
throw in the sliced bitter gourds into the oil.
Sprinkle some salt and the
remaining turmeric powder and cook them on medium flame for about 3-4 minutes
or until they change their colour and become soft. Once they are done, take
them out of the kadai and keep them in a separate plate / bowl.
Add the ghee to the
remaining oil.
Add the panch foran,
radhuni and dry red chilli to the hot ghee.
As the seeds start to
sizzle and splutter add the grated ginger to them.
Sauté for about 10 seconds
and pour in the cooked lentils and bottle gourd.
Stir and mix and wait
until the bubbles start to appear.
Add about 1 cup of water
to thin out the consistency. The daal should have a soupy thin consistency, so
add water according to that.
Add the fried bitter
gourds and simmer for about 3-4 minutes more.
Taste and adjust the
seasonings and switch off the flame.
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