Teto daal or daal with bittergourd is a bengali delicacy. It’s a custom among bengalis to have something bitter at the beginning of lunch meal and it is believed that it helps in digestion. Here, even if bitter gourd is mixed with daal ( Lentil) it does not taste that bitter, so person who does not like bittergourd still can have it.
- Moong Daal – 1 bowl, dry roasted
- Bitter Gourd – 2, sliced
- Ginger Paste – 1 tbsp
- Jeera – 1 tsp
- Methi – 1 tsp
- Dry Red Chilli – 1
- Bay leaves – 1
- Green Chilli – 2
- White oil – 1 tbsp
- Ghee – 1 tsp
- Salt, Turmeric – As required
- Sugar – 1/2 tsp
wash and pressure cook the daal with a pinch of salt.
Add turmeric powder, salt and ginger paste to the boiled daal and mix well.
Add white oil in a kadai. Now add the jeera and Methi and let it splutter.
Now add the bay leaves and dry red chilli and turn it frequently till the red chilli becomes black.
Add the ghee. When it is hot, add the sliced bitter gourd with a pinch of salt and fry till it almost turns brown.
Add the daal with some water if required and let it boil for 5-7 minutes over low heat. When bitter gourd becomes soft, adjust the salt. Mix your sugar at this point.
Your tetor daal is ready to be served. Add one or two green chilli and keep covered. Serve with plain rice.