Dinner · Raat jo Khado
Dar Karelo
Moong dal with bitter gourd
Split green gram (moong dal) cooked with slices of bitter gourd (karela) that have been salted and fried to tame their bitterness; lightly spiced, with tender dal that holds its shape.
Ingredients
Make
Method
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Wash the moong dal and soak it in water for at least before cooking.
Wash the bitter gourd and slice it into rounds. Coat the slices generously with salt and leave aside for at least to draw out bitterness. Afterwards you may lightly squeeze out excess moisture (optional).
Heat oil in a pan and fry the gourd slices until lightly crisp. Remove and set aside.
In a deep vessel (toap), heat the tempering oil on a medium flame. Add the chopped green chillies and asafoetida and let them temper until the chillies begin to pop. Add the soaked dal together with its soaking water, and the salt, and cook on a medium flame until the dal is tender.
Add the turmeric, coriander powder and red chilli powder, then the fried bitter gourd. Mix gently and cook a few minutes so the flavours combine.
Adjust the seasoning if needed and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tips: salting the bitter gourd is essential for reducing bitterness — do not skip it; frying improves flavour and texture and balances the taste; do not overcook the dal — it should be tender but keep its structure.
Dry Dar Karelo
Less water, cooked until most moisture evaporates, giving a semi-dry dish that goes with phulko or jeera puri.
Tikho Dar Karelo (spicy)
More green chillies and red chilli powder.
Dar Karelo with raw mango
Add amchur (raw mango powder) or raw mango pieces while cooking for a tang that offsets the bitterness.
Mixed lentil Dar Karelo
Replace part of the moong dal with Bengal gram (chana dal) for a heartier, nuttier result.
Tomato Dar Karelo
Add finely chopped tomatoes while the dal cooks for a richer, tangier gravy.
Serve with
Traditionally with phulko.
Recipes mentioned here
Nutrition
EstimatedPer serving
130 kcal
- Protein
- 4 g
- Carbohydrate
- 11 g
- Fat
- 9 g
The recipe serves 3–4.
Whole recipe
450 kcal
- Protein
- 13 g
- Carbohydrate
- 38 g
- Fat
- 30 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Refrigerate up to 2 days; reheat gently; flavours deepen over time.
About this dishDid you know?, Cultural note
Did you know?
Bitter gourd is often paired with protein-rich lentils to balance its strong taste.
Cultural note
Shows the Thathai Bhatia way of turning bold, challenging ingredients like karela into enjoyable dishes through salting and frying.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos