My mothers Chana Daal Karela Recipe

My mothers’s Chana Daal Karela recipe ✨💕👩‍🍳 Iskey aagey sab murg musallam fail 🤦🏻‍♀️

Ingredients:-

- 2 cup chana daal (split Bengal gram), boiled
- 12 medium-sized bitter gourds (karela), peeled, deseeded, and boiled in salt water
- 1 onion, thinly sliced
- 8 tablespoons mustard oil
- 1 teaspoon fennel seeds (sonf)
- 1 teaspoon cumin seeds (zeera)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder or 6 whole red chillies
- Salt to taste
- Fried onions for garnish

-1 teaspoon Chaat masala
-1 teaspoon amchoor powder or dry aaloo Bukhara (soaked and crushed) for that tangy yummy flavor 👩‍🍳

















Instructions:-
1. Boil the chana daal in water until it is soft and cooked. Set aside.
2. Peel the bitter gourds, remove the seeds, and boil them in water for about 10-15 minutes to reduce bitterness. Drain and set aside.
3. Heat 5 tablespoon of mustard oil in a pan and add fennel seeds and cumin seeds.
4. Once the seeds start to crackle, add the boiled bitter gourds and sauté until they turn slightly brown.
5. Add the boiled chana daal to the pan. Mix well.
6. Add turmeric powder, red chili powder, and salt. Stir everything together.
7. Add water as needed, cover the pan, and let it cook until the flavors blend well.
8. In a separate pan, heat the remaining tablespoon of mustard oil and fry the sliced onions until golden brown and crispy. Set aside for garnish.
9. Once the dish is cooked, add the chaat masala and amchoor powder and roll in while frying. Now garnish with fried onions, chopped green chillies, and fresh cilantro.
10. Serve hot with rice or roti or paratha .