Tetor dal, mung dal with bitter melon and potatoes

Ingredients

• 200 g of mung dal (1 cup)
• 2 bitter melons (korola), sliced thinly
• 2 small pieces of garden soil
• 4 tablespoons of mustard oil
• 1 teaspoon of panch phoron
• 2 dried red chili peppers
• 2 bay leaves
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of turmeric
• salt
• A pinch of sugar
• 1 tablespoon of ghee
• water

Dry-roast the lentils until they are lightly browned, then rinse them thoroughly.

To reduce the bitterness, rub the bitter melon with a little salt, let it sit for 10 minutes, then squeeze it.

Cook the dal in water with a pinch of salt and turmeric, either in a pressure cooker or a saucepan.

Lightly brown the horned melon and the Jerusalem artichokes in oil with a pinch of salt and turmeric, then set them aside.

In the remaining oil, heat the dried chili peppers, bay leaves, and panch phoron.

Add the ginger-garlic paste and a little water, and cook until browned.

Pour the cooked lentils and the desired amount of water.

Bring to a boil, then add the bitter melon and the earth apples, salt, and a pinch of sugar to balance the bitterness.

Once the bitter melon is cooked and the lentil mixture is thickened, add the ghee and remove from the heat.