Steamed Basmati Rice, Urad Dal Tadka and Karela Bhujia

Ingredients

• 1 cup Urad Dal (split and husked black gram)
• 4 tbsp Ghee (divided into two portions)
• 1 pcs Onion (medium, finely chopped)
• 2 pcs Tomato (medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1 tsp Salt (adjust to taste)
• 3 cup Water (for cooking the dal)
• 1 tsp Cumin Seeds (for tempering)
• 0.25 tsp Hing (asafoetida, for tempering)
• 2 pcs Dried Red Chili (for tempering)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Prepare the Dal

   • Rinse the urad dal thoroughly under cold running water until the water runs clear.
   • Soak the dal in 3-4 cups of fresh water for at least 30 minutes to an hour. This helps it cook faster and become creamier.
   • After soaking, drain all the water and set the dal aside.
2. 2

   Sauté the Masala Base

   • Heat 2 tablespoons of ghee in a 3-liter pressure cooker over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the finely chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy.
   • Add the spice powders: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
3. 3

   Pressure Cook the Dal

   • Add the drained urad dal to the pressure cooker along with 3 cups of water and salt.

Ingredients

• 500 g Bitter Gourd (Also known as Karela, about 4-5 medium)
• 2 medium Onion (Thinly sliced)
• 3 tbsp Mustard Oil (For an authentic flavor, or use any vegetable oil)
• 1 tbsp Salt (For drawing out bitterness from karela)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Amchur Powder (Dried mango powder)
• 1 tsp Fennel Seeds (Coarsely crushed)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Wash the bitter gourds thoroughly. Lightly scrape the rough outer skin with a peeler or knife, but do not peel it completely.
   • Slice them into thin, uniform rounds (about 1/4 inch thick). Remove and discard any large, tough seeds.
   • Place the slices in a bowl, add 1 tablespoon of salt, and toss well to coat.
   • Set aside for 30 minutes. This step is crucial for drawing out the bitter juices.
2. 2

   Remove Bitterness

   • After 30 minutes, the bitter gourd will have released a significant amount of water.
   • Take small handfuls of the salted slices and squeeze them firmly between your palms to extract as much liquid as possible.
   • Discard the bitter liquid. Set the squeezed bitter gourd slices aside.
3. 3

   Sauté Onions and Spices

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the crushed fennel seeds and let them sizzle for about 30 seconds.
   • Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown. Their sweetness is key to balancing the dish.