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Dal with Bitter Gourd, "Karola Dal / Ucche Dal"

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsB3, B6, B9, B12, H, C, D
    MineralsFluorine, Chromium, Manganese, Silicon, Potassium

    Ingredients Jump to Instructions ↓

    1. VERSION A:

    2. Roast in a little Oil :

    3. 2 Tbsp - Chana Dal

    4. 1 Tbsp - Toor Dal

    5. 2 Tbsp - Dhania seeds

    6. 1 tsp - Menthulu ( Fenugreek )

    7. 8 nos - Red chillies

    8. 4 Tbsp - Coconut (grated)

    9. 1 pinch - Asafoetida

    10. Few Curry leaves

    11. Other Ingredients:

    12. 150 gms - Kakaraya/Bitter Gourd Boiled

    13. 2 cups - Toor dal boiled

    14. Salt to taste

    15. For seasoning :

    16. 1 tsp - Mustard seed s

    17. 1-2 nos - Green Chillies

    18. 1 tsp - Coconut (grated)

    19. 3-4 nos - Curry leaves VERSION B: simpler

    20. Moong Dal - 1 cup

    21. Bottle Gourd - 6

    22. Karela/Bitter Gourd - 1 small, thin round slices

    23. Methi/ Fenugreek leaves - 1 cup, chopped

    24. Ginger - 1 inch, paste

    25. Fenugreek Seeds - 1/2 tsp

    26. Mustard Seed s - 1/2 tsp

    27. Turmeric - 1/4 tsp

    28. Whole Dry Red Chillies - 2

    29. Salt - To taste

    30. White Oil - 2 tbsp

    31. Ghee - 1 tbsp VERSION C: My red lentils dal with bitter gourd, adapted from Ammu

    32. Red lentil s - 1 1/2 cup

    33. Ucche / bitter gourd - 3, sliced

    34. Paach phorong (see 'Everything Else' chapter in this book) - 1 t (I didn't put cumin seeds)

    35. Dried red chili pepper - 4

    36. Tumeric - 1 t

    37. Onion - 1, large chopped

    38. Green Chili pepper

    39. Salt

    40. Oil

    41. Butter - 1 t

    42. Optional to lower bitterness:

    43. Lemon basil - 1/2 bunch

    44. Sugar - 1 t

    45. I also added few pumpkin leaves chopped towards the end.

    Instructions Jump to Ingredients ↑

    1. VERSION A:

    2. Roast the ingredients listed above and let them cool. Grind it to paste by adding sufficient paste.

    3. Soak the tamarind in water and extract the pulp. Cut small pieces of the bitter gourd and and it to the tamarind extract along with some salt. Boil the above for around 3 mins.

    4. Add this paste to the boiling tamarind water and continue to boil for 5 mins.

    5. Mash the boiled dal and add 1 cup of water. Add this to the boiling tamarind water and continue boiling for 5 mins or till the dal blends well with the spices.

    6. The pitla is now ready, season it with mustard, green chillies and grated coconut (optional) and curry leaves. Serve hot with rice.

    7. VERSION B:

    8. 1.Boil dal, and lauki (Bottle gourd) in salt and water.

    9. Cook until the dal and vegetables are cooked, remove and keep aside.

    10. Heat 2 tbsp white oil and fry the bitter gourd until brown, remove and keep aside.

    11. To same oil, to it add whole mustard and fenugreek seeds, and dry chillies.

    12. Fry the spices for about 30-60 sec until the the seeds start splattering.

    13. Add methi leaves,cooked dal, and fried bitter-gourd.

    14. Dilute ginger paste in 1 tbsp water and add to dal.

    15. Bring to boil on low heat until leaves are soft.

    16. Add 1 tbsp ghee and remove from fire.

    17. VERSION C:

    18. Cook red lentils, covered on low-medium.

    19. Separately saute onion, peppers, sliced ucche.

    20. Add sauted ucche to red lentils.

    21. Saute tumeric, paach phorong in butter and add that to the dal. Add salt.

    22. Add lemon basil and sugar as needed.

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