Chana Dal and Karela by Pritha Sen

Pritha Sen, Chronicler of heritage cuisines. In her own words –This recipe is from a Hindi book I have by an elderly lady called Shahla Hashmi Grewal whose family has been many generations in Delhi. She is also a potter and I stumbled across her at a pottery exhibition and was gifted the book by a friend who had the stall next to hers. Drawing her roots originally to UP, the book has rich regional recipes with a vast selection of vegetarian ones. She also offers interesting nuggets of information such as till the refugees arrived in Delhi in 1947, paneer was virtually unheard of in the city. I just love her recipes. Made one from the book after a long time.

Her recipe:

1/2 kg karela cut in rounds and then mixed with salt for 2 hrs. Squeeze out the water and then fry brown in mustard oil. (I forgot to do this)
Slice 3 large onions and fry them and keep aside
Soak half a cup of chana dal and then boil but should be firm and whole.
2 tomatoes chopped fine

The following to be mixed together in water and kept ready:
3 tsp ginger-garlic paste
4 tsp coriander powder
1/2 tsp turmeric
1 tsp chilli powder

The following to be coarsely powdered
1 tsp fennel seeds
1 tsp nigella/kalonji seeds
1/2 tsp methi seeds

Mix 3 tsp amchur seperately in water.

Now heat oil and add the first set of wet masala along with the chopped tomatoes and salt. Fry for a while and then add the chana dal and karela and fried onions. Mix well and then add the amchur. Mix well and let everything cook. When done add the powdered masala and mix well and cover and cook for a few minutes.
I added some green chillies and ghee.
I also think I added too much of chana dal but its delicious and goes very well with phulkas or parathas.