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.

What is the difference between Uchhe and Korola?

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,

What makes Titar Dal special?

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!

Is Titar Dal diabetic-friendly?

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!

Is Tetor Dal a Bengali Vegan dish?

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.

Titar Dal aka Tetor Dal Recipe with Video Debjanir Rannaghar

Name: Titar Dal | Ucche Diye Moong Dal Recipe with Video
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Bengali
Ingredients: 150g Sona Moong Dal aka Yellow Split Pea; 4-5 Bitter Gourd; 2 Green Chilies; 4 Tbsp. Mustard Oil; 4-5 cups Water; 1.5 Tsp. Turmeric Powder; 1.5 Tsp. Salt; 3 Dry Red Chili; 1 Tsp. Cumin Seed

Description

Titar Dal is an ideal summertime vegan and vegetarian classic Bengali Lentil Soup cooked with Moong Dal and bitter gourd- Uchhe or Korola

Ingredients

Scale

150g 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

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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 1/2 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 1/2 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!

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.

Prep Time: 10
Cook Time: 20
Category: Side Dish
Method: Cooking
Cuisine: Bengali

Nutrition

Serving Size: 75g
Calories: 145
Sugar: 0.8g
Sodium: 590mg
Fat: 9.6g
Saturated Fat: 1.1g
Carbohydrates: 11.7g
Fiber: 3.6g
Protein: 4.2g
Cholesterol: 0mg