Summer Food Festival Recipe of the day: Dal-Special: Tetor Dal (Bitter Dal) / Karele Ki Dal

Hello dear foodies! This week I bring again an authentic and special Bengali Dal-recipe in ‘Summer Food Festival’! Karela or Bitter-gourd is very healthy; also it is very good to eat in summer. Sometimes, we do not like to take it or children want to avoid it. Cook this Dal with Karela’ I’m sure your family will love it! Try it and share your opinion with me. Let’s go to cook………..

 

 Tetor Dal (Bitter Dal) / Karele Ki Dal

 

 

Ingredients

1. Peas Dal or Matar Dal: -             250gm
2. Karela (Bitter-gourd): -              2 medium size
3. Ginger Paste: -                            1tsp
4. Green Chili: -                               4-5 pieces
5. Mustard Seeds: -                        ½ tsp.
6. Cooking Oil: -                              1/3cup
7. Turmeric Powder: -                     1/2tsp
8. Sugar: -                                       1tsp.
9. Salt: -                                          to taste

Matar Dal

Process:

• Boil the matar dal with salt and turmeric powder. Keep aside when it boils well.
• Slice the bitter gourds in ring and marinate with salt and turmeric powder.

• Heat Oil and add the bitter gourds. Cook until they become soft. 

• Now add the mustard seeds to the same oil.  When they split, add the boiled dal in it.
• Now, add the fried bitter gourd, sugar, green chilies and mix very well. Add more salt if need.
• Take it off the flame when the dal becomes thick.
• Serve hot with rice, fried eggplants and vegetable-curry.  

 *If possible, add some leafs of Lemon tree, just after take off the flame and cover the dal for 5 min. Then take the leafs out and experience the amazing aromatic dal!

~ Summer Food Festival ~ Recipe of the day: Dal-Special: Echorer Dal (Dal with Green Jackfruit)

Hello dear foodies! How are you all in this summer? Hope you all are well and taking care your family and yourself! I’m going to start ‘Summer Food Festival’ of this year today and hope it will help you to resist heat and to keep yourself cool!
Starting with ‘Dal-Special’ recipes, I am going to share a special Bengali Dal – ‘Echorer Dal’. This is an authentic recipe of Bengal; try it and share your experience with me! Let’s go for it………..

 

 Echorer Dal (Dal with Green Jackfruit)

 

 Ingredients:

1. Moong Dal: -                                               250gm
2. Green Jackfruit (dressed and cubed): -   500gm.
3. Coconut (chopped in small pieces): -          ½ cup
4. Tomato (sliced in small pieces):-                1cup
5. Ginger Paste: -                                            1tsp
6. Green Chili: -                                               4-5 pieces
7. Cumin Seeds: -                                            ½ tsp.
8. Bay Leaf: -                                                   2
9. Cumin powder:-                                            ½ teaspoon
10. Coriander Powder:-                                      ½ tablesp.
11. Cooking Oil: -                                               1/2cup
12. Turmeric Powder: -                                      1/2tsp
13. Ghee: -                                                         1tsp
14. Garam Mashala Powder: -                            1tsp.
15. Sugar: -                                                        1tsp.
16. Salt: -                                                          to taste

Process:

• Roast the moong daal in a pan and then boil it with salt and turmeric powder. Keep aside when it boils well.
• In a pressure cooker, boil the green jackfruits well and keep aside. 

 

• Heat Oil and add bay leaf, cumin seed and coconut one by one and cook until the coconut becomes brown.
• Now add the tomatoes, ginger paste, green chili, cumin powder, coriander powder, sugar, boiled green jackfruits and mix well. 
• Then, add boiled daal, 1cup water and let the daal get cooked.
• Take it off the flame when the daal becomes thick. Add ghee and garam mashala and cover it for at least 5min. 

• Garnish with grated coconut and serve hot with rice or roti or paratha.