Karela Keema with Chana Dal: A Deliciously Bitter Gourd Recipe
1 hour 5 minutes
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About Karela Keema with Chana Dal: A Deliciously Bitter Gourd Recipe
Conquer the bitterness of karela (bitter gourd) with this vibrant and flavorful Karela Keema recipe! This North Indian dish expertly balances the unique taste of bitter gourd with the hearty comfort of chana dal (split chickpeas), creating a surprisingly delicious and healthy main course. The spices and aromatics work together to transform the karela into something truly irresistible.Beyond its delightful taste, this recipe boasts significant health benefits. Karela is known for its potential to support respiratory health, regulate blood sugar, aid in weight loss, and even improve skin complexion. The addition of protein-rich chana dal further enhances its nutritional value, making it a satisfying and wholesome meal.Prepare to be amazed as this simple yet elegant recipe elevates karela from an often-avoided vegetable to a star ingredient in your kitchen. Get ready to enjoy a dish that's both healthy and incredibly tasty!
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Bitter Gourd Preparation
- 250 gm Bitter Gourd karela
Spices and Aromatics
- 1 tbsp Mustard Seeds sarson
- 1 tbsp Nigella Seeds kalonji
- 1.5 tbsp Fennel Seeds saunf
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tbsp Chili Powder
- 0.5 tbsp Turmeric Powder haldi
- 2 tbsp Coriander Powder dhania
- 0.5 tbsp Garam Masala
- 1 tbsp Mango Powder amchur, dry
- 0.5 tbsp Fenugreek Seeds methi
- 0.5 tbsp Coriander Seeds dhania
Other Ingredients
- 0.5 cup Split Chickpea parboiled, split chickpeas
- 2 Large Onions finely chopped
- 4 tbsp Olive Oil
- 1.5 tsp Salt or to taste
- 1 cup Water for cooking
Instructions
Prepare the Bitter Gourd
- Peel the karela, wash thoroughly with salted water 2-3 times, and slice lengthwise. Remove the seeds.
- Finely mince or grate the karela using a food processor.
- Heat 2 tablespoons of olive oil in a pan. Add the grated karela and sauté until golden brown. Set aside.
Sauté Aromatics and Spices
- Heat the remaining 2 tablespoons of olive oil in a pan. Add mustard seeds, nigella seeds, and half the fennel seeds. Sauté until the seeds crackle.
- Add the finely chopped onions and sauté until golden brown.
- Stir in the ginger and garlic paste and cook for 2 minutes.
- Add chili powder, turmeric powder, coriander powder, garam masala, salt, and 2 tablespoons of water. Cook until the spices release their oil.
- Add the golden-brown karela to the pan and cook for a few minutes.
Cook the Chana Dal
- In a separate pan, roast the parboiled chana dal in 1/2 tbsp olive oil for 2 minutes.
- Add the roasted chana dal to the karela mixture and cook for another 5-7 minutes, stirring occasionally.
Dry Roast and Finish
- Dry roast the remaining coriander seeds, fennel seeds, and fenugreek seeds in a pan. Grind them into a coarse powder.
- Stir in the freshly ground spice powder and dry mango powder. Mix well and cook for another minute to allow the flavors to meld.
- Serve hot with chapati or roti.
Recipe Notes
Expert Tips for the Best Karela Keema
- Soaking the karela in salted water for 30 minutes before cooking helps to reduce its bitterness.
- Don't overcook the karela; it should be tender-crisp, not mushy.
- Adjust the amount of chili powder to suit your spice preference.
- For a richer flavor, you can add a tablespoon of tomato puree along with the onions.
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Recipe Nutrition
Calories: 143kcalCarbohydrates: 5gProtein: 1gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 855mgFiber: 2gSugar: 2g
Monika Patel
Articles: 71
3 Comments
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This looks perfect! Thanks for posting.
I’m in love with this recipe already!
What a great recipe! Thanks for sharing.