Method

Preparation: Soak chana dal (lentils) for at least an hour. Rinse thoroughly two to three times.

Prepare Karela (bitter melon) Cut tails off, scrape a bit of skin off with a potato peeler and then cut each bitter gourd fruit in half lengthwise and then scoop out seeds and spongy core either with a spoon or your fingers. Now cut the bitter gourd halves into thin half-moons. Set cut Karela aside for 20-30 minutes. Sprinkle it with a generous amount of salt so it releases liquid. This preparation will make it taste less bitter.

Cook chana dal on low flame for about 20-25 minutes, until cooked through but not mushy (good to know: you can add 1/3 tsp bicarbonate soda to the chana dal so it cooks a bit faster). Drain and rinse in cold water. Set aside.
Dice onions and tomatoes. Crush ginger and garlic.

Sauté onions, ginger and garlic and all spices (apart from dry fenugreek leaves and garam masala powder which you will at in the end) in a bit of olive oil for 5 minutes.

Add chopped tomatoes and sauté for a few minutes, until tomatoes melt.
Add cooked chana dal and 1 cup of water to the sauce and cook on low heat for 5 minutes.

Rinse karela thoroughly and add it to the pot.

Add 3 cups of water (or more) so the sauce covers everything. . Cook on a low light for 12 minutes or so, until karela is nearly cooked. Stir occasionally but not too much. Add dried methi leaves, garam masala powder and two handfuls of chopped fresh coriander and simmer for few more minutes.

It’s ready! Serve garnished with fresh chopped coriander, chilli flakes and julienned fresh ginger. Tastes great with basmati rice and wholewheat rotis.

Serve with a selection of pickles, always!