Split Bengal Gram with Bitter Gourd (Chana dal aur Karelay)

Split Bengal Gram with Bitter Gourd (Chana dal aur Karelay)


  1. Chana Dal  2 cups.
  2. Bitter gourd 1/2 kg.
  3. Onions (sliced) 4
  4. Tomatoes (chopped) 4-5
  5. Ginger garlic paste 2 tbsp.
  6. Green chillies finely chopped 2
  7. Salt 1  tsp.
  8. Red chilli powder 1 1/2 tsp.
  9. Coriander powder 1 1/2 tsp.
  10. Turmeric powder 1/4 tsp.
  11. Cumin seeds 1 tsp.
  12. Oil 4 tbsp.
  13. Fresh coriander for garnishing


  • Scrape the surface of the bitter gourd to make them smooth.
  • Deseed them.
  • Chop bitter gourd in the required shape (either chopped into bits or circles).
  • Soak the pieces in salted water for about 1 or 2 hrs.
  • Drain off the water and wash them with fresh water.
  • Heat oil in a pan.
  • Add onions and fry till golden brown.
  • Put ginger garlic paste.
  • Fry for few seconds.
  • Add red chilli powder, coriander powder, turmeric powder, green chillies, salt and cumin seeds.
  • Then put tomatoes.
  • Cook for  4-5 minutes or till the water dries up.
  • Add karela and chana dal with 1/2 cup water.
  • Cover and cook on low flame till the dal gets tender and water dries up.
  • Take out in a dish.
  • Garnish with fresh coriander and serve.

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