Titar Dal is an ideal summertime dish and a classic Bengali Lentil Soup. With its vibrant yellow split peas and bitter gourd, this signature Bengali lentil soup, Tetor Dal offers a refreshing option to beat the heat. Enjoy Uchhe (or Korola) Diye Moong Dal aka Titar Dal as part of your summertime feast for a burst of flavor that will keep you cool all season long!
Titar Dal is a classic Bengali lentil soup that has been enjoyed by many for generations. We cook this Dal using yellow split peas aka Moong Dal and bitter gourd, giving it a distinct and refreshing flavor that is unlike any other. It is a dish that is particularly popular during the summer months, as its slightly bitter taste helps to cool the body down in the sweltering heat.
Jump to:
- Debjani's Note
- Bengali Titar Dal Recipe! Looking for the Recipe video?
- Frequently Asked Questions - Bengali Tetor Dal or Titar Daal
- Interesting Facts
- Ingredients for Titar Dal
- Instructions
- Substitutions
- Variations
- Storage
- Top tip
- Related
- Pairing Titar Dal!
- Bengali Titar Dal Detailed Recipe
- Recipe Card
- Bengali Dal Recipes
- Let's connect over signature Bengali Teto'r Dal aka Tita'r Dal Recipe!
- Classic Bengali Uchhe diye Titar Dal Recipe Pin for you!
Debjani's Note
Titar Dal is a dish I can't get enough of. I love to make it at least once a week, even though it's traditionally a summer delicacy. I like to use Uchhe rather than Korola when preparing Tetor Dal, as it gives the dish a unique flavor. In addition to its delicious taste, I have to cook Tetor Dal regularly for another reason.
Recently, Mehebub was diagnosed with diabetes, which came as a surprise to us. As a result, we have had to make some significant changes to our lifestyle, including switching to cooking more health-conscious dishes. One of the dishes we now enjoy is the Bengali Moong Dal cooked with Bitter Gourd. It's packed with nutrition, and I'm glad we can still enjoy its delicious taste without compromising on health. I'm sure Mehebub is grateful for this as well.
Bengali Titar Dal Recipe! Looking for the Recipe video?
Frequently Asked Questions - Bengali Tetor Dal or Titar Daal
Titar Dal is a popular Bengali lentil soup made with yellow split peas and bitter gourd. This distinctive dal has a refreshing yet slightly bitter flavor, making it a favorite during the summer months. There are some other names used for this Dal as well - Tetor Dal, Uchhe diye Moong Dal, Korola diye Moong Dal, etc.
Tita or Teto is a term used in Bengali cuisine to refer to a dish that has a bitter flavor. This flavor can be achieved by adding a bitter agent such as uchhe or korola, which are two different varieties of bitter gourd.
Uchhe and Korola are two different varieties of bitter gourd. Uchhe is a small, round bitter gourd, while korola is a large, cylindrical-shaped bitter gourd. Both of these vegetables are commonly used in Bengali cuisine,
Titar Dal is a delicacy that will tantalize your taste buds with its unique combination of flavors. The bitterness of the gourds combines with the earthy flavor of the Shona Moong Dal to create a dish that is truly unforgettable. Uchhe and Korola bring an added layer of complexity to this titillating dal, making it an ideal choice for a summer lunch. Enjoy this delightful dish and savor every bite!
Interesting Facts
Bengali Uchhe diye dal is an ideal choice for those on a diabetic-friendly diet. This savory dish contains bitter gourd and moong dal, making it not only nutritious but also free of added sweeteners. To top it all off, the tempering is simple yet flavorful. Enjoy this tasty dish without worry!
Bengali Tetor Dal is an absolute delicacy that is cooked with bitter gourd and Moong Dal. We use only plant-based ingredients, which makes it an ideal meal for vegetarian and vegan diets. This delectable dal is an excellent addition to any meal, whether you are vegetarian or vegan, or simply looking for an interesting twist to traditional dal.
Ingredients for Titar Dal
We cook Tetor Dal with Bitter Gourd, Moong Dal, and a selection of aromatic spices, such as salt, turmeric, chili, and cumin. These ingredients combine to create a robust Bengali Dal that is both comforting and flavorful.
The Bitter Gourd adds a unique bitterness to the Dal, while the Moong Dal provides a creamy texture. The spices are essential to bringing out the flavor Moong Dal. Traditionally, we use Mustard Oil as a cooking base.
See the recipe card for quantities.
Instructions
Uchhe or Korola, a type of bitter gourd, is cooked with Shona Moong Dal to create a delicious and unique dish called Titar Dal. We cook this simple dal using very basic spices. The combination of the bitterness of the gourds with the earthy flavor of the dal creates a flavor that is unlike any other. The smoothness of the dal, combined with the crunch of the gourd, makes for a truly unique culinary experience.
Substitutions
- Mustard Oil - instead of Mustard Oil, you can use anyb other vegetable oil.
- Uchhe and Korola - You can use either uchhe or korola
Variations
- Spicy - add more green chili pepper while cooking to imbue heat into the dish
- Kid-friendly - Go light on chili!
Storage
You can either fry the bitter gourd in advance or boil the dal before you begin your cooking. Both of these steps can be done in advance, making the actual cooking process of the dal much easier
Top tip
Tetor Dal, the flavors of the two ingredients- Bitter Gourd and Moong dal come together to create an unforgettable taste that is sure to tantalize your taste buds. The dish is especially popular in the region of Bengal, where we serve it as a side dish to accompany larger meals. Titar Dal is a great way to add a unique flavor to any meal.
Related
Looking for other recipes like this? Try these Bengali recipes where we use bitter gourd or other bitter ingredients!
Pairing Titar Dal!
These are my favorite dishes to serve with Tetor Dal - Steamed Rice and Aloo Bhate!
Bengali Titar Dal Detailed Recipe
Recipe Card
Titar Dal | Ucche Diye Moong Dal Recipe with Video
Titar Dal is an ideal summertime vegan and vegetarian classic Bengali Lentil Soup cooked with Moong Dal and bitter gourd- Uchhe or Korola
Ingredients
- 150 g Sona Moong Dal aka Yellow Split Pea
- 4-5 Bitter Gourd
- 2 Green Chilies
- 4 Tbsp. Mustard Oil
- 4-5 cups Water
Spices
- 1.5 Tsp. Turmeric Powder
- 1.5 Tsp. Salt
Tempering
- 3 Dry Red Chili
- 1 Tsp. Cumin Seed
Instructions
- Take 150g Sona Moong Dal in a Kadhai and dry-roast the Dal till it changes color.
- It will take 5 minutes to roast the dal on low flame.
- The lentil will turn golden brown in color and will emit a nice smell.
- You must stir the lentil while roasting continuously to avoid burning.
- Once done, wash the Moong Dal under running water 2-3 times.
- Now transfer the Moong Dal to a Pressure Cooker.
- Add sufficient water to cover the Lentil.
- Add ½ Tsp. each of Salt, and Turmeric Powder as well.
- Now cover the pressure cooker with the lid and put the vent weight.
- Cook on low flame till the cooker releases pressure 2 times (2 whistles).
- Once the pressure has been released, open the lid and use your perfectly cooked dal.
- You can start the preparation for cutting the bitter gourd while the dal is boiling.
- Cut bitter gourd aka Karela into rings.
- Once done remove the seeds.
- Sprinkle ½ Tsp. each of Salt Sprinkle and Turmeric powder.
- Coat the bitter gourd rings properly with the spices.
- Heat 4 Tbsp. Mustard Oil in a pan till the oil changes color.
- Fry Bitter gourd in 3 batches keeping the flame lower.
- It will take 3-4 minutes to fry each batch of Uchhe/ Karela.
- I prefer to fry bitter gourd in small batches instead of frying those in one go.
- Once done strain the fried Karela from the pan and fry the remaining.
- Now temper the remaining oil in the pan with 3 Dry Red Chillies and 1 Tsp. Cumin Seed as well.
- Now add the boiled Dal.
- Mix the boiled moong dal with the tempering.
- Keep the flame low and add fried Bitter Gourd to the Dal.
- Adjust water if the dal is thick.
- Now add 2 Green chilis after breaking those.
- After a thorough mix, cook for 5 minutes on low flame.
- Serve the Dal hot with steamed Rice!
Video
Notes
- Sona Moong Dal is the superior quality moong dal, smaller in size. If not available use normal moong dal.
- Pressure cookers are a great way to quickly prepare lentils and other ingredients, saving you time and energy!
- You can use either variety of bitter gourd, uchhe or korola/ karela. Uchhe is a small, round bitter gourd, while korola is a large, cylindrical-shaped bitter gourd. Depending on the gourd this dal is also known as Uchhe diye dal or Korola diye Dal.
- Instead of Mustard Oil, you can use any other vegetable oil.
Nutrition
Bengali Dal Recipes
- Bengali Veg Daal (also known as Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies)
- Masoor Dal Bhorta
- Mulo Diye Motor Daal (also known as Bengali Yellow Split Pea with Radish)
- Tok Dal (also known as Kancha Aam diye Toker Daal
- Pyaz Diye Masoor Dal (also known as Bengali Red Lentil Soup with Onion)
- Bengali Macher Matha diye Bhaja Muger Dal (also known as Macher Muro Diye Daal)
- Narkel diye Cholar Dal (also known as Bengali Cholar Daal)
- Pui Saag diye Masoor Dal (also known as Red Lentil Soup with Malabar Spinach) from the MIL's Kitchen!
- Bengali Kolai Dal (also known as Biulir Dal | Bengali Urad Dal) Recipe
Let's connect over signature Bengali Teto'r Dal aka Tita'r Dal Recipe!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Classic Bengali Uchhe diye Titar Dal Recipe Pin for you!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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