Moong Dal & Bitter Gourd Recipe – Authentic Bengali Comfort Food

Last Updated on 2 months by Neha Deshmukh

Moong Dal & Bitter Gourd Recipe – Authentic Bengali Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Moong Dal with Bitter Gourd. It’s a classic Bengali dish, a real comfort food that my grandmother used to make, and honestly, it just feels like home. It’s a little unusual, I know, combining lentils with bitter gourd, but trust me, the flavors are amazing! It’s a beautiful balance of earthy, slightly bitter, and subtly sweet.

Why You’ll Love This Recipe

This dish is more than just a meal; it’s an experience. It’s surprisingly easy to make, perfect for a weeknight dinner, and packed with flavor. Plus, bitter gourd (karela) is incredibly good for you! It’s a fantastic source of vitamins and antioxidants. If you’re looking to explore authentic Bengali cuisine, or just want something a little different, this is the recipe for you.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1/3 cup moong dal (approximately 75g)
• 1 medium bitter gourd (karela), about 200g
• 2 tbsp cooking oil or mustard oil (30ml)
• Salt, to taste
• Water, as needed
• 1 tbsp ghee / clarified butter (15ml)
• 1/2 tsp mustard seeds (2.5g)
• 2 bay leaves
• 2 whole red chillies
• 1/4 cup grated coconut (30g)
• 1 tsp ginger paste (5g)
• Sugar, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years…

Moong Dal: Type and Soaking (if any)

I prefer using split moong dal (yellow moong dal) for this recipe. It cooks much faster and gives a lovely creamy texture. You don’t need to soak it, but a quick 15-20 minute soak can help it cook even quicker.

Bitter Gourd: Selecting and Preparing

Choosing a good bitter gourd is key. Look for ones that are firm, bright green, and relatively small – they tend to be less bitter. Removing the seeds and pith helps reduce bitterness too! I usually slice it thinly and rub it with a little salt, then rinse it before cooking.

Mustard Oil vs. Cooking Oil: Regional Preferences

Traditionally, this dish is made with mustard oil, which gives it a distinctive pungent flavor. If you’re not used to mustard oil, you can definitely use a neutral cooking oil like sunflower or vegetable oil. It will still taste great!

Ghee: The Importance of Clarified Butter in Bengali Cuisine

Ghee is essential in Bengali cooking. It adds a richness and aroma that oil just can’t replicate. It’s worth the extra effort to make or buy good quality ghee.

Spices: The Role of Mustard Seeds & Bay Leaf

Mustard seeds are a cornerstone of Bengali cuisine. When tempered in hot oil, they pop and release a wonderful nutty flavor. Bay leaves add a subtle aromatic depth. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good wash. Then, pop it into your pressure cooker with 2 cups of water (about 480ml) and a tiny pinch of turmeric. Pressure cook until it’s beautifully mushy – usually about 3-4 whistles. Once cooled, give it a good mash and set it aside.
2. Now for the bitter gourd. Thinly slice it – I find a mandoline slicer really helps with this! Heat your oil in a pan over medium heat and sauté the slices until they’re golden brown and cooked through. This step is important to mellow out the bitterness. Set aside.
3. Time for the magic! Melt the ghee in a separate pan. Once melted, add the mustard seeds and let them splutter. Then, toss in the bay leaves and whole red chillies. Add half of the ginger paste and the grated coconut. Sauté everything until it’s fragrant – about a minute or two.
4. Add the sautéed bitter gourd to the tempering mixture and give it a good mix.
5. Now, combine the cooked dal, salt, and a little water (start with about 1/2 cup, or 120ml, and add more if needed) in a pot. Bring it to a simmer, then add the tempered bitter gourd mixture and the remaining ginger paste.
6. Let it all simmer together for 5-7 minutes, allowing the flavors to meld. Taste and adjust the salt and sugar as needed.

Expert Tips

• Don’t be afraid to adjust the amount of sugar to your liking. Some people prefer a sweeter dal, others less so.
• For a smoother texture, you can blend a small portion of the cooked dal before adding the tempered bitter gourd.
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop, but it will take longer.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like a little more heat, add a pinch of red chilli powder along with the whole red chillies.
• Festival Adaptation (e.g., for Ekadashi): During Ekadashi, you can skip the bitter gourd and just enjoy a simple moong dal.

Serving Suggestions

This Moong Dal & Bitter Gourd is best served hot with a generous helping of plain rice. It’s also fantastic with begun bhaja (fried eggplant) or aloo posto (potatoes cooked with poppy seeds). These are both classic Bengali sides that complement the dal beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to reduce the bitterness of the karela (bitter gourd)?

Slicing it thinly, salting it, and rinsing it before cooking are all great ways to reduce bitterness. Sautéing it until golden brown also helps!

Can I use a different type of dal instead of moong dal?

You can, but the flavor and texture will be different. Masoor dal (red lentils) is a good substitute, but it cooks even faster.

What is begun bhaja and aloo posto, and where can I find recipes for them?

Begun bhaja is simply fried eggplant, and aloo posto is potatoes cooked in a poppy seed paste. I’ll be posting recipes for both of those soon, so stay tuned!

How can I adjust the sweetness level in this dish?

Start with a small amount of sugar and add more to taste. Remember, the goal is to balance the bitterness of the karela, not to make it overly sweet.

Is it necessary to use ghee, or can I substitute it with oil?

While ghee adds a unique flavor, you can substitute it with oil if you prefer. However, ghee really elevates the dish!