Farah's Cooking Diary


Karela chanay ki daal


250g - Lantern Chick Peas i added a pinch of baking powder and boiled it

Bitter Melon i sliced it and peeled it then i washed it with salt

2 pieces of tomato

Ginger Garlic Paste 1 tsp

Coriander and Chile's as much as required 

 4 medium sized Onion 250g Lantern Chick Peas i added a pinch of baking powder and boiled it

Dry spices 

Salt - 1 tsp 
Chili powder -1 tsp
Turmeric powder - half tsp
Roasted Cumin - 1 tsp
Garam masala - 1 tsp 
Coriander powder - 1 tsp
Curry powder - 1 tsp 


Take a pan pour half cup oil in after that add the Bitter melon in cover the lid and leave it till it gets soft. Cook it a bit more till it become's a bit Crispy know ill add quarter spoon salt and the stir it give it some time about 1 to 2 min. It should be crispy now take out of the pan. now add the Onion remember don't add salt because i added salt when i was cooking the Bitter melon. And make the onion soft as well when it's light pink/brown take it out. I've stored the rest of the oil away right now i have quarter cup oil in after that I've added the Ginger Garlic Paste when it's in brownish colour add the Tomatoes and stir for about 30 seconds then add all the Dry Spices and mix it well then add quarter cup water cover it and leave it till it's half cooked when the water has evaporated  out make sure to stir it give it 5 min wait till the oil comes up and now add The Lantern Chickpeas add quarter cup of water and mix it and the Chile's (I sliced them vertically) and the Coriander and the roasted cumin seed's and now cover it for 2 to 3 min open the lid and add the Cooked Bitter melon, Onion's (DON'T MIX THEM TOGETHER) and a little bit of Coriander close it and leave for 2 to 3 min Turn the flame of and Serve and enjoy it 

Farah Naz
Farah's Cooking Diary