Today I will share How to make Dal Shuktani, a ubiquitous recipe of Bengalis on summer days. Many people know it as a ‘Sobji diye tetor dal’ or ‘Shukto dal’. It is a straightforward and healthy recipe, which goes well with rice and curry.
Equipment used
- Big pan
- Frying pan/kadai
- Big bowl
- Spatula
Ingredients
- Moong dal-3/4 cup
- Bitter gourd-1
- Papaya (curry cut)-1/2 cup
- Ridge gourd (curry cut)-1/2 cup
- Long beans (curry cut)—1/2 cup
- Cumin -1/2 tbsp
- Turmeric powder-1/2 tbsp
- Shukto masala (dry roast panchphoron, radhuni, and red chili in a 2:2:1 ratio, let them cool down to room temperature and make a powder)
- Ghee -1/2 tbsp
- Mustard oil-2.5 tbsp
- Sugar-1/4th tbsp
- salt
- Red chili-3
How to make Dal Shuktani
Heat 1 tbsp oil in a kadai and add the slices of bitter gourd and fry them well
Once fried, and then take them out of the oil
Heat half tbsp oil in a pan and add 1/4th tbsp cumin for tempering
Then add the moong dal and sauté them till it changes its color( simultaneously a nice aroma starts coming)
Then add 2 cups of water; and add long beans
Now add the curry cut ridge gourd
And also add the papaya
Add turmeric powder
Then add the Shukto powder
Now add sugar and salt
Allow the dal to cook in low heat for 15-20 minutes without cover, and then turn off the heat, when the dal cooked properly and became a little thick consistency
Heat oil in a kadai; add cumin and red chili for tempering
As they splutter and sizzle, pour the cooked dal very carefully
Mix them well
Add the fried bitter gourd
And turn off the heat
Transfer the dal to a serving plate and serve it hot with rice and curry
My other related posts are
- Aam Pora Dal
- Panchratna Dal
- Mocha Masoor Dal recipe
- Narkel Jhinge diye muger dal
- Macher Matha Diye Moong Dal Recipe
- Dal Potol Recipe
- ol diye cholar dal
- palang saak diye cholar dal
- Delicious dal(split chickpeas) fry
- palang saak diye cholar dal
How to make Dal Shuktani
Equipment
- big pan
- A kadai or a fry pan
- Spatula
- big bowl
Ingredients
- 3/4 cup Moongdal
- 1/2 cup papaya(currycut)
- 1 Bitter gourd/ karela
- 1/2 cup ridge gourd(currycut)
- 1/2 cup Borboti/ Long Yard Beans(currycut)
- 1/2 tbsp cumin seeds
- 1/2 tbsp turmeric powder
- 1/2 tbsp Shukto masala (dry roast panchphoron , radhuni and red chiliin 2:2:1 ratio, let them cool down to room temperature and make a powder)
- 2.5 tbsp Mustard oil
- 3 red chili
- 1/4 tbsp sugar
- salt
Instructions
- Heat 1 tbsp oil in a kadai and add the slices of bittergourd and fry them well
- Once fried, and then take them out from the oil
- Heat half tbsp oil in a pan and add 1/4th tbspcumin for tempering
- Then add the moong dal and sauté them till it changes itscolor( simultaneously a nice aroma starts coming)
- Then add 2 cups of water; and add long beans
- Now add the curry cut ridge gourd
- And also add the papaya
- Add turmeric powder
- Then add the Shukto powder
- Now add sugar and salt
- Allow the dal to cook in low heat for 15-20 minutes withoutcover, and then turn off the heat, when the dal cooked properly and became alittle thick consistency
- Heat oil in a kadai; add cumin and red chili for tempering
- As they splutter and sizzle, pour the cooked dal verycarefully
- Mix them well
- Add the fried bitter gourd
- And turn off the heat
- And turn off the heat