Karela is a famous South Asian vegetable that can be paired with besan, gosht, chicken, or dal. I love eating Pakistani chana dal karela as I grew up eating this vegetable, especially during the summer. It is one of the comfort foods that I can’t resist. However, making it can be tricky, and in this post I’ll give you some tips and tricks to make a perfect karela by using this simple recipe from my mom with minimal ingredients.
What goes into Pakistani chana dal karela recipe
Karela or bitter gourd
Karela is basically bitter melon or bitter gourd; as the name suggests, they are slightly bitter, and you have to develop a taste for this vegetable. To mellow the bitterness of karela, follow these steps
First of all, you need to peel karela using a peeler, then wash and dry karela. Use a sharp knife to cut it into two pieces lengthwise. Use a small spoon and scoop all of the seeds out. Then cut into small pieces. I don’t recommend massaging any salt that’s usually suggested by a lot of people, but I like to fry the karela until they are light golden, which helps cut the bitterness.
Spices
Spices used in this recipe are very simple. I used salt, red chili powder, turmeric, and crushed coriander seeds. Crushed coriander seeds give this recipe freshness and amazing flavor.
Onion and tomatoes
This recipe is incomplete without some onions and tomatoes. You can cut them however you like, but I like to slice them into half-moons.
Dal or lentil
For this recipe, you’ll need chana dal (chickpea lentils). Soak the chana dal for at least 30 minutes before cooking, then add it to a pot, along with water and salt. Cook over high heat for 5 minutes or until it comes to a boil, then lower the heat and cook until the dal is fully cooked but not mushy. When you press a grain between your fingers, it will be easily mashed but still hold its shape.
Make sure to only cover the pot partially with a lid or else it will boil over. I don’t recommend using a pressure cooker or Instant Pot for this recipe because we need to keep the dal cooked but not mushy.
How to serve Pakistani Dal karela
Garnish the dal karela with green chilies and cilantro. Serve this dal with fresh roti or naan and pair it with spicy baked chicken. If you like dal, then try making readers’ favorite recipes such as Instant Pot dal, Dal Gosht, Mixed lentils and Mash ki dal.
Chana Dal karela Recipe
Ingredients
Ingredients for Dal
- 1 cup Chana Dal
- 1 tsp salt
- 3 cups water
Ingredients for Karela
- 8 karela bitter gourd
- 1/2 cup oil
- 1 large onion
- 1 large tomato
- 3/4 tsp salt or to taste
- 1 tsp red chili powder cayenne pepper
- 1 tsp crushed red chilies
- 1/2 tsp turmeric
- 1 tsp crushed coriander seeds
- 5 green chilies optional
- Cilantro
Instructions
- In a bowl, add chana dal. Wash it several times with cold water until the water runs clear, then add more water to soak chana Dal for 30 minutes.
Boil chana Dal
- In a pot, add Dal, 3 cups of water, and 1 tsp salt. Cook over high heat; once it comes to a boil, lower the heat and cook until the Dal is soft and fully cooked through. It took me 30 minutes on low heat. Keep the pot partially covered. (see note)
Prepare vegetables
- Meanwhile, use a Peeler to peel karelas.
- Wash, then cut each kareela in half, and use a spoon to remove all the seeds.
- Now cut the karelas into small slices. Peel and slice the onion. Cut the tomatoes
- Meanwhile, dal is also ready. If you press a grain between your fingers, it will be mushy.
Cook Karela
- In a pot, add oil and fry kareela until they turn light golden. It will take you 15-20 minutes on medium heat.
- Once kareelas are light brown, add onion, tomatoes, and the spices.
- Cook for 4-5 minutes on medium heat.
- Now add boiled Dal. Mix it well and leave it on the lowest heat for 5 minutes.
- Garnish with slices of green chilies, cilantro, and sprinkle coriander powder.
- Enjoy it with roti