Tetor Dal

1. 1
   prep

   Prepare the bitter gourd.

   1.Wash the bitter gourds and slice them into thin rounds, discarding the seeds.

   2.Sprinkle a pinch of salt over the slices, mix well, and set aside for 10 minutes.

   3.Rinse the slices well under running water and squeeze out excess moisture.

   TIPSalting and rinsing the bitter gourd reduces its sharp bitterness without eliminating it entirely.
2. 2
   pressure cook · ~20 min

   Pressure cook the dal.

   1.In a pressure cooker, combine rinsed toor dal with 2.5 cups water and turmeric powder.

   2.Close the lid and cook on medium heat for 3 whistles, then let the pressure release naturally.

   3.Open the lid, mash the cooked dal lightly with a ladle, and set aside.
3. 3
   fry · ~7 min

   Pan-fry the bitter gourd slices.

   1.Heat 1 tablespoon mustard oil in a heavy-bottomed pan over medium heat until it smokes lightly.

   2.Add the bitter gourd slices and fry until they turn golden and crisp at the edges (5-7 minutes).

   3.Transfer the fried slices to a plate and set aside.

   TIPFrying on medium heat ensures the slices crisp without burning. Pat them dry before frying.
4. 4
   saute · ~10 min

   Cook the karela with the dal.

   1.Add the fried bitter gourd slices into the mashed dal along with salt.

   2.Stir everything together and let it simmer on low heat for 8-10 minutes, adding a splash of water if it gets too thick.

   3.The dal should reach a smooth, pourable consistency.

   TIPSimmering the fried karela directly in the dal infuses the lentils with a mellow bitter depth.
5. 5
   temper · ~2 min

   Make the ginger-fennel tempering.

   1.Heat the remaining 1 tablespoon mustard oil in a small pan until just smoking.

   2.Add fennel seeds and dried red chilies; let them sizzle for 10 seconds.

   3.Add julienned ginger and fry until golden and fragrant (30-40 seconds).

   TIPMustard oil must reach its smoke point to lose the raw pungency. The ginger should turn light golden, not dark.
6. 6
   mix · ~2 min

   Combine the tempering with the dal.

   Pour the hot tempering directly over the simmered dal. Add the sugar and give it a gentle stir. Let it sit for 2 minutes off the heat so the flavours settle.

7. 7
   serve

   Serve hot with steamed rice.

   Ladle the dal into serving bowls. The mustard oil scent, sweet ginger, and earthy bitter notes are at their best when piping hot. A squeeze of lemon on the side works beautifully.

   TIPTetor Dal is traditionally served as the first course of a Bengali meal, awakening the palate.

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