Bitter gourd, or karela, is a vegetable known for its distinctive bitterness, a flavor that some adore and others avoid. However, its nutritional benefits are undeniable, packing a punch of vitamins and antioxidants. This recipe transforms the often-challenging bitter gourd into a delicious and comforting Toor Dal (split pigeon pea lentil) curry, a staple in many Indian households. We'll tame the bitterness while enhancing the natural flavors of the gourd, resulting in a vibrant and flavorful dish perfect for a weeknight meal or a special occasion. The unique combination of bitter gourd's subtle bitterness and the creamy lentils creates a surprising and satisfying taste experience.
This recipe expertly balances the inherent bitterness of the bitter gourd with the richness of the toor dal, creating a harmonious blend of flavors. We'll guide you through each step, from preparing the ingredients to achieving the perfect balance of spices. Ready to embark on a culinary journey that will surprise and delight your taste buds? Let's dive into the step-by-step process for making this unforgettable Bitter Gourd Toor Dal Curry.
Tools Needed
- Pot
- Pan
- Grinder
- Metal pipe (optional)
Ingredients
- Shallots
- Tomatoes
- Garlic
- Curry leaves
- Cumin seeds
- Bitter gourd
- Grated coconut
- Green chilies
- Turmeric powder: 1/4 teaspoon
- Coriander powder: 1/4 teaspoon
- Tamarind: 50 grams
- Salt
- Water: 7 cups
- Mustard seeds
Step-by-Step Instructions
Step 1. Preparing the Base and Bitter Gourd
- Grind shallots, tomatoes, garlic, curry leaves, cumin seeds, and green chilies together.
- Slice bitter gourd into long, slender pieces.
- In a pot, combine the ground mixture and grated coconut.
- Add turmeric powder and coriander powder to the boiling mixture.
- Stir in the prepared ground coconut mixture.
Step 2. Simmering the Curry
- Add water (3 cups) to the pot and cook for 20-25 minutes.
- Add the sliced bitter gourd to the pot.
- Simmer for 10-15 minutes.
- Add 50 grams of tamarind (soaked in water and the extracted water used) to the curry.
- Add salt to taste and mix well.
Step 3. Finishing Touches
- Temper mustard seeds in a separate pan and add to the curry.
- Mix well and heat for 2-3 minutes.
Step 4. Serving (Optional)
- Heat a pan, and optionally, pour the curry through a metal pipe to serve.
Read more: Misir Wat: Authentic Ethiopian Red Lentil Stew Recipe
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 40-50g
- Protein: 10-15g
FAQs
1. Can I substitute another type of lentil for the Toor Dal?
While Toor Dal provides the best texture and flavor for this curry, you can experiment with Masoor Dal (red lentils) for a smoother consistency. Keep in mind the cooking time might differ.
2. How can I reduce the bitterness of the bitter gourd?
Salting the sliced bitter gourd and letting it sit for 15-20 minutes helps draw out some of the bitterness. You can also lightly blanch it before adding it to the curry.
This Bitter Gourd Lentil Curry recipe offers a delightful balance of flavors and textures, proving that even the most challenging vegetables can be transformed into a culinary masterpiece. Enjoy the satisfying combination of creamy lentils and subtly bitter gourd, a testament to the versatility of Indian cuisine. We hope you enjoy this recipe and encourage you to share your culinary creations with us!