Moong dal with bitter gourd
Indian cuisine › Bengali · Curries With Bumbi · ♥ 252 likes · 13.3K views · 4 min video
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Read about mung beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole bitter gourds
To reduce bitterness, cut off the ends of the bitter gourds and peel off the skin.
- ½ tsp salt
Put the slices in a strainer over a bowl, rub well with half a teaspoon of salt and leave 45 minutes.
- ⅓ cup moong dal
Wash the moong dal well. Bring the pressure cooker to full pressure on high heat, then cook on low heat 8 minutes; let the pressure release naturally.
- ½ tbsp ginger
- 1 tbsp oil
Heat about a tablespoon of oil in a pan over medium-high heat; add the bitter gourd and the quarter teaspoon of turmeric.
- ¼ tsp turmeric powder
Cover on low heat, stirring from time to time, until tender, about 10 minutes; transfer to a bowl.
- ½ tsp turmeric powder
- 1 tsp salt
Stir the cooked dal smooth and pour into a pot over medium-high heat; add turmeric, 1 teaspoon salt and half a teaspoon sugar; bring to a boil on medium heat.
- ½ tsp sugar
Add the grated ginger and simmer a few minutes; add the fried bitter gourd, stir and switch off the stove.
- 2 tsp homemade ghee
- 1 whole dry bay leaf
- 1 whole dry red chili
Heat the ghee in a separate pan on medium-low without letting it smoke; add the bay leaf and red chili, stir a few seconds.
Ghee tempering with bay leaf, chili and mustard seeds
- ½ tsp black mustard seeds
Add the black mustard seeds; as soon as they splutter, take off the heat and pour into the dal. Serve with hot rice.