Tetor Daal (Bitter Gourd Yellow Mung Stew)
Tetor Daal – daal is a light lentil stew with a hint of bitter taste from using bitter gours. It is a quintessential Bengali dish, most commonly prepared during summer months. Bitter gourd is known to cleanse your palate and soothe your tummy, which makes this stew ideal for a detox diet.
Ingredients
- 2 bitter gourds (I used more as I had very small size gourds.)
- ¾ teaspoon turmeric powder
- 1¼ teaspoon salt
- ½ cup yellow mung beans
- 2 cups water
- 3 tablespoons mustard oil
- 1 teaspoon nigella seeds
- 1 tablespoon grated ginger
- 2 dry red chilies
- Fresh lemon juice
Instructions
- Trim the end of the bitter gourds and slice it very thin. Place the slices in a bowl and sprinkle ¼ teaspoon of turmeric powder and ¼ teaspoon of salt. Mix it all together and keep aside for 30 minutes.
- Warm the mung beans in several changes of water
- Cook the lentil with salt and after cooking, if it requires, thin out the consistency of the lentil with water.
- Place a skillet or a saucepan on medium high heat and pour the oil. When the oil heats up, scatter the nigella seeds and the dry red chili. Let it cook for a few seconds and then, scatter the sliced bitter gourd. Stir fry the bitter gourd, until it lightly charred.
- Pour the boiled lentil, add turmeric powder and grated ginger and stir it around. Add the green chili and simmer for 5 minutes. Check salt and add any, if required. If you want the daal consistency to be thinner, add more water and cook for 2 more minutes.
- Squeeze fresh lemon juice, garnish with cilantro leaves and serve warm.
Video
Nutrition
Serving: 1Serves 2Calories: 136kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 980mgPotassium: 196mgFiber: 2gSugar: 0.02gVitamin A: 292IUVitamin C: 52mgCalcium: 18mgIron: 0.5mg