Uche dal/Bitter gourd Lentil Soup(Bengali “Tetor Dal”)

Navratri has already begun and our Durga Puja is just around the corner and you must be wondering that why I am sharing this dal recipe!!!!Right?Now let me tell you the reason behind sharing this simple dal recipe.I am on detox(eliminating toxins) diet for a week just to rest my digestive system so that I can eat whatever I want to eat on Dugra puja.And I have  been eating a lot of unhealthy foods from few months.So decided to go for a detox diet program.The purpose of the detox plan is to take the load off from the organs and detoxify the body.So I  am trying to consume more fruits and veggies and also planned some simple home cooked detox meals(like khichri,stemmed rice,dal and salads).


If you want to give your body a break, and just want cook something light and yet healthy without a lot of hard work … then this simple “Bitter gourd dal(Lentil Soup)” is just perfect for you.
Mung/Moong dal is nutritious, yet easy to digest and bitter gourd having a lots of health benefit too.So these combination makes the dal even more healthier.

This dal recipe is part of my detox diet menu and trust me it’s really nutritious. Even though I am not a fan of karela but I just want to incorporate it in some form in my diet.This recipe is not common in our house in fact few months back(when I went to my hometown) I came to know about this dal recipe(from my mother in law).I liked it and learned the recipe from her.So here comes the Uche dal/Bitter dal(or called “Tetor dal” in Bengali)recipe with step by step pictures……..




Note: Squeezing a bit of Gondhoraj Lebu (It’s a famous lime from Bengal which is famous for it’s distinct aroma and often called as Aroma King )makes the dal even more tastier.


Mung/Moong Dal(Split Green gram)- 1 cup
Uche/Karela or Bitter Gourd -1 (cut into round slices)
Panch Phoron*(five-spice mix)-1/2 tsp
Red Chilies -2
Salt to taste
Turmeric powder-1 tsp
Oil-1 tablespoon
Ghee – 1 teaspoon

*Panch phoron consists of fenugreek seed (methi), nigella seed(kalonji/kalo jeera), cumin seed(zeera), black mustard seed(sarso)and fennel seed(Saunf or Souff)) in equal parts.In Bengal, panch phoron is sometimes made with radhuni instead of mustard seed. In the West, where radhuni may be hard to obtain, some cooks substitute the similar-tasting celery seed.




Wash and slice the karela or bitter gourd in thin round pieces .Sprinkle pinch of salt over the bitter gourd slices. Set aside for few minutes or till bitter gourd slices shed excess water.


Heat a Frying Pan and dry roast the dal till it became fragrant.


In a pressure cooker, cook the dry roasted dal with salt and turmeric powder.( dal : water ratio of 1:2)


Meanwhile in other pan heat oil and fry the sliced karela till they are lightly browned and 80% done.


Remove them from pan and keep aside.


Now Open the lid of the pressure cooker and check the dal and keep the boiled dal aside.
For Tempering the Dal:
Heat 1 t1 tsp of Ghee in a Kadhai/Frying Pan.Add the panch phoron and dry red chili, and roast for a half a minute.


Pour the boil dal in it.Now add the cooked bitter gourd (karela) pieces into the dal and give the dal a quick boil and switch off the flame.


Now transfer the dal to a serving bowl and enjoy with hot Steamed Rice,slice of lemon and fries.















2 Comments Add yours

  1. It’s nice to find good postings such as this. I really liked it.

    1. Priyam says:

      Thank u so much.. 🙂

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