Firstly, clean the daal well enough & put it to be boiled with some salt & turmeric powder & well cooked until soft but not mushy at all
Then, cut the Karelas in the roundels & the lauki into the 4-5 cm chunks/cubicles
Then put the Lauki on the gas stove to be parboiled, with some salt in it & once done ✅ strain it's water & set aside
Then, in a kadhai/wok- Take some cooking oil (I’ve used Mustard Oil) & once heated- Fry the karelas until lightly golden brown & set aside
Now, in the same kadhai put in-Temper the tejpatta, dry whole red chilli, rai & methi
When it starts smelling good- drop in the grated coconut & sauté well & add in it the half of the ginger paste & reserve the rest half to be used later & keep sautéing quite well while stirring continuously
Now, add in it the already boiled Moong Daal and mix well until well incorporated with the rest of the ingredients/stuffs in the kadhai
Once it starts boiling- Now is the time to add in the parboiled lauki/lau & fried karelas in it & again keep mixing well & also add in the salt & sugar & allow it to cook properly by covering the pan occasionally
Lastly, add in the remaining ginger paste and ghee to accentuate it's tastes into the very daal... PS: Please do also remember that- we’ve already used salt while boiling the daal & parboiling the lauki, hence salt need be adjusted accordingly, as per your taste requirements
Our “Teto’r Daal, Uchhe Diye” is ready to be served on the platters now...It’s super delicious & yummy to be had with plain rice alongside any fritters or similar
