Karela daal

Summer is "finally" here!!! This summer my family has developed a new hobby - we have fallen in love with trailing and every other weekend, we head out to conquer trails around the Bay Area. We are so very lucky our 4 year old can hike!

Today we had Karela daal (or Tetor daal - bitter guard in lentils) for lunch.This is one of my favorite summer time dishes. Especially after coming back all hot and tired from our trail trip, the body calls for a relaxed bath and light food. This recipe is very simple, healthy, light and perfect for summer-time lunch.

Ingredients here serve 4. Time to cook is approximately 20 minutes.

• 1 cup yellow Moong daal (lentil)
• 2-3 Karela (bitter guard) - cubed
• 1 Potato - cubed
• 1-2 Carrots - cubed
• 1/2 cup Green beans - cut into small pieces
• 1 Tsp Paanch Phoron
• 1 Tsp grated Ginger 
• 2 Green chilies (slit)
• 1/2 Tsp Turmeric powder
• 1/2 Tsp Sugar
• Salt according to taste
• 1 Tbsp Mustard oil for cooking
• 1 Tsp Ghee
• 2-3 Bay Leaves
• 2 dry Red chilies

Method:

• In a dry pan, dry roast the Moong daal. We will wash the lentils post roasting. Roast on medium flame until you can smell the lovely aroma of the lentils roasting.
• Wash the lentils and keep aside.
• In a pan, heat the mustard oil. When the oil smokes, add the paanch foron, bay leaves and dry red chilies.
• When the items crackle, add the grated ginger and green chilies.
• Once the ginger is fried, add the vegetables.
• Saute for about 7-8 minutes on medium flame.
• Add the lentils, saute 2 minutes.
• Now add the salt, turmeric powder and 1 cup water.
• Cover the pan and boil till the lentils and veggies are well done.
• Add more water if needed.
• Get off flame and add the sugar and ghee.
• Let the daal cool before serving.

Serve with plain rice.

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