Recipe of ‘Karela(Bittergourd) Channa Dal Sabzi’ By Cardiologist Dr Nimrata Kaur From Rampur, UP

Hello everyone! Today we are trying something new. While we always see food as a sort of indulgence, we are here today with an interesting health recipe which uses one of the most nutritious vegetables, bitter gourd, contributed by Dr Nimrata Kaur, a full-time cardiologist based in Rampur, Uttar Pradesh. She runs her own blog where she shares interesting recipes that are super healthy.

Her idea is to make simple tweaks to everyday cooking. Like omitting refined sugars, using low-oil techniques, using healthier and fresher ingredients and more. Today, she is sharing the recipe of one of her favourites – Dry Karela-Channa Dal Sabzi (Bittergourd Lentil Curry).

“I lived in Delhi all my life and shifted to Rampur only after my marriage. Karela used to be a vegetable I never got close to because of its bitterness. One day for lunch, I had this delicious preparation made by my mother-in-law. I asked her what the vegetable was and that’s when I got to know it was karelas. I would have never guessed! They were not bitter at all and tasted absolutely delicious. Thoroughly impressed, I learnt this recipe from her and shared it on my blog. I hope that more people can come to love this healthy vegetable.”

Ingredients:

1 tablespoon Salt
2 cups of water (for soaking – has to be immersed)
250g karela
2/3 cup channa dal
½ litre of water (for boiling)
1 teaspoon olive oil
1 teaspoon saunf (fennel) seeds
1 large onion – chopped fine
1 or 3 green chilis (optional: according to spice) – slit
Salt to taste
1/2 teaspoon haldi (turmeric)
1/2 teaspoon red chilli powder
1/2 teaspoon dhania (coriander) powder

Dry Karela-Channa Dal Sabzi (Bittergourd Lentil Curry)

rootsandleisure-dr-nimrata- recipe-Dry Karela-Channa Dal Sabzi

Dry Karela-Channa Dal Sabzi (Bittergourd Lentil Curry) by Dr Nimrata Kaur

Instructions:

Peel the bitter gourd, wash them, and rub them down evenly with salt. Also, at the same time soak the channa dal in water and keep both of these prep items overnight. (This trick will definitely solve the bitter gourd’s bitterness).
In the morning, wash the bitter gourd and remove all excess salt. Next, chop them roughly into bite-sized pieces.
Now in a saucepan, pour water and add the karelas to it to boil.
Once the karelas are half cooked and the water has halved, add the channa dal and boil it till the dal softens.
After that, remove karela and dal from the water through a strainer.
Soon after, pour the olive oil into a non-stick pan and let it heat up then add saunf
Next, place the chopped onions in and the green chilli(s).
After the onions have browned, add the rest of the spices and a dash of salt and give it a stir.
Lastly, add the channa daal and karelas, and sautè them for 10 minutes on low flame
Garnish this curry with lemon juice and serve with a side of roti/chapati.