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 experiments with food and shares her journey towards becoming healthier with #EatingCleanWithNimrata.
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. She covers a wide variety of foods and loves indulging in inquisitive beverages too. Today, she is sharing the recipe for a dish that’s one of her favorites – 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 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.”
1 tablespoon Salt
2 cups of water (for soaking – has to be immersed)
2/3 cup channa dal
½ litre 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
- 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 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 in 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, sautè them for 10 minutes on low flame, and serve!
Side note: Garnish this curry with lemon juice and serve with a side of roti/chappati.
For more interesting and healthy recipes follow her Instagram!