Karela, Bitter melon, Bitter squash or bitter gourd is a bitter flavored vegetable, readily available in Pakistan during summer season.Chana Dal and Karela (Gram lentils with bitter melon) is a traditional Pakistani dish. Chana dal and karela is a spicy and full of flavor dish. I encourage you to make this at home and if you try this recipe, let us know in the comments down below. If you can manage to work while cooking you hardly need any to preparation time. While frying bitter melons you can chop onions and tomatoes. The aromatic flavors of pomegranate seeds and tartness from tomatoes of this dish that you can’t resist and want this on your weekly menu. It will take some time to cook but it worth it. Many people don’t like to eat Bitter melon but try this recipe you will no longer feel the bitterness of bitter melons.

Ingredients

½ cup Dal
Half kg Bitter melons
3 large size onions, thinly sliced
3 medium sized tomatoes, chopped
1 tablespoon of red chili powder
½ teaspoon of turmeric powder
½ cup of vegetable oil
2 cups of water
½ teaspoon of salt for bitter melons, and 3/4 tablespoons of salt to flavor the dish
2 tablespoons grounded pomegranate seeds

Procedure

1. Soak chana dal over night in water. (If you have less time then soak dal for minimum of four hours).

2. Cut your bitter melons in half. Remove center seeded part of them. Cut them length wise. Add ½ teaspoon of salt, mix them well. Let them rest for an hour.

3. After an hour add vegetable oil in a heavy bottom pan, heat it over medium heat. Add bitter melons, ¾ tablespoons of salt and ground pomegranate seeds in the vegetable oil. Let them cook until they turn dark and cooked. They must get hardened and fully cooked. They should not look soft anymore.

4. During frying of bitter melons you can easily chop onions and tomatoes. After bitter melons turn dark brown in color add onions, let the onions to fully cook through.

5. As soon as onion turns golden brown in color add soaked gram lentils or chana dal in it. Let the dal to fry a bit. Mix it well. Cook dal for 3 to 5 minutes. Now add red chili powder and turmeric powder in the dal and mix it well. Cook for more 4 minutes.

6. Add chopped tomatoes in the pan with ½ cup of water. Close the lid let the tomatoes cook for 3 to 5 minutes. Open the lid mix it well until oil start separating from the dal and bitter melons. Add the remaining 1 ½ cup water, bring it to boil over medium heat. Mix it well. Let it simmer for 10 to 15 minutes or until water dries out. Turn off the heat and serve warm.

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