• 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