- Apply karla/bitter gourd salt and leave it for 30 minutes. Then throw away the extra water into the Karla/bitter gourd and fry the karla/bitter gourd.
- Pulses should be washed well and kept soaked in water for 1 hour. After 1 hour, pulses should be boiled in a pan with a little salt.
- In another pan, fry the mustard oil with nigella (kalanji) for 20 seconds and add crushed garlic.
- If the garlic is brown in color, it should be mixed with bitter gourd/karela, turmeric powder, chilli powder, salt to taste and boiled pulses.
- When the dal boils, lower it and serve with hot rice.
Musoor dal with bitter gourd This is a Bengali nutritious meal, which is eaten first at lunch.
Masoor dal with bitter gourd
#myrecipe
By Kanika Kapoor
Jun, 8th
715
Servings
3 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- 1 medium sized karla(bitter gourd)
- 1 cup lentils(musoor dal)
- 5-6 cloves crush garlic
- to taste Salt
- 1/2 teaspoon chilli powder
- 1 teaspoon turmeric powder
- 3 tablespoons mustard oil
- 1/4 teaspoon nigella (kalanji)
Instructions
Notes/Tips
Note: - 1 1/2 cups of water should be given while boiling 1 cup of musoor dal.
