Lau die Tetor Dal/Yellow Moong Dal cooked with Bitter gourd & Bottle gourd

Lau die Tetor Dal is a traditional Bengali dish which is very commonly made during the summer. Or you can have this any time during the year if you are a ‘Bitter gourd’ fan like my Hubby. It’s a very healthy food. Light for stomach and good to eat.

Lau die Tetor Dal
Lau die Tetor Dal

Lau die Tetor Dal/ Yellow Moong Dal cooked with Bitter gourd & Bottle gourd


  • Yellow Moong Dal (Best if you are using Sona Moong, it’s a special variety of yellow moong with much smaller grains)- 1 1/4 cup
  • Bitter gourd/ Karela/ Uchhe- 2 (if you are using ‘Karela’)/4 (if you are using ‘Uchhe’, cause uche is smaller in size than Karela). I used Karela, not able to find ‘uche’ anywhere in Delhi-NCR except C.R.Park.
  • Bottle gourd/ Lauki/ Lau- 1 medium sized (I used half of this)
  • Green chillies- 2 (broken)
  • Whole dry red chilli- 1
  • Cumin seeds- 1/4 tsp
  • Ginger paste- 1/2 tsp
  • Turmeric powder- 1/4 tsp
  • Salt
  • Mustard oil
  • Ghee/ Clarified butter- 1/2 tsp (optional)
  • Sugar- 1 tbsp


Wash the dal well 3/4 times under running water, drain and keep aside. Boil the dal on medium flame with 2-3 cups of water, 1/2 tsp of salt, green chilies and 1/2 tsp of mustard oil. Stir in between to prevent burning from the bottom of the pan. Boil until the grains become mushy. Remove from heat.

Cut karela horizontally into rounds. Wash well and mix some salt, keep aside. Heat 3-4 tbsp oil in a kadai/deep frying pan. Shallow fry the karela pieces. Just don’t make them brown. Remove and keep aside.

Peel lau/lauki, cut into big chunks. Wash well. Now with some water, pressure cook the lauki pieces. Remove after 2 whistles. Drain and keep aside.

Heat 1 tbsp oil in a kadai/deep frying pan. Temper with cumin seeds and dry red chilli. Add the boiled dal, turmeric powder, ginger paste, salt, sugar, boiled lauki pieces and karela pieces. Mix well. Give this a good boil on medium high flame for 4-5 minutes. Lower the flame. Add ghee. Mix and remove from heat.

Serve hot with steamed rice and some begun bhaja (fried eggplant pieces). Enjoy!


  • The consistency of this dal should be medium thick not runny.
  • You can skip the ‘ghee’ part if you are avoiding fat. But ghee is highly recommended for moong dal, because this dal always tastes more delicious with the addition of ghee.

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