Bittergourd can be prepared as curry, deep fried as chips commonly, but as sambar/dal they tastes good, n the bitterness will be very mild while comparing when they r prepared as curries…Good of diabetic people..give a try friends..
Karela dal/Bittergourd Masala Sambhar/Pavakkai Sambar/Pagarkai dal
|2 nos||Bitter gourd(medium size)|
|1 cup||Toor dal|
|1 no||Onion chopped|
|1 no||Tomato chopped|
|1 tsp||Ginger garlic paste|
|½ tsp||Red chilly powder|
|½ tsp||Coriander /dhania powder|
|1 tsp||Cumin seed powder|
|2 nos||Red chilli|
|¼ tsp||Asafoetida powder|
|¼ tsp||Cumin seed|
|1 tsp||Mustard seed n urad dal|
|Salt as per need|
|Oil as per need|
|1 tsp||Lemon juice|
|1 tsp||Cilantro leaves|
Wash thoroughly the toor dal with enough water for atleast 3 times…pressure cook them with turmeric powder until 3 whistle..heat oil in a pan, add the mustard seed, urad dal, red chillies,cumin seeds, asafoetida powder n let them splutters..add the finely chopped onion pieces n stir them for a while, add the garlic n ginger paste to the onion n stir them until the raw smell goes on…now add the tomatoes pieces to the onion n stir them until the tomatoes turns mushy…meanwhile chop finely the bitter gourd into small fine pieces…add these bittergourd pieces to the onion n tomato masala n stir them in simmer with lid closed until they r well cooked..add all the spice powder(red chilli powder,coriander powder,cumin seed powder to the already cooked bitter gourd pieces n turn them well until they get well cooked…
Once they r well cooked, add the dal with enough salt to the veggies..make sure that ur dal wasnt much watery,add water to make them a little bit thick,dont add the dal to the bitter gourd until they get well cooked, this is very important to avoid more bitterness.. once the dal starts boiling put off the stove..add the lemon juice n cilantro leaves..
Serve hot with rice…as well as with chappathis..