The state of Kerala, located in Southern India, is a hub of a multitude of vegetarian dishes that are famous worldwide. This county is known for dishes prepared using greens, coconut, mustard seeds, and curry leaves as a typical accompaniment.
Interestingly enough, you will also find a variation of dal makhani in Kerala, which takes a different approach compared to how it’s made in northern India. Dal makhani Kerala style is a well-known diabetic-friendly recipe that includes bitter gourd dunked in a creamy tomato-based gravy topped with butter.
Keep on reading to know more about this dish and try it yourself!
Dal makhani kerala style recipe
Aside from being one of the lowest calorie vegetables, bitter gourd is known for its anti-diabetic properties. That said, they are often avoided due to their somewhat bitter aftertaste.
This recipe is an attempt to make them more appetizing. Bitter gourd (Karela) is cooked with lentils and served with an oil-free makhani gravy.
| Preparation time | 20 minutes |
| Cooking time | 60 minutes |
| Total time | 1 hour 20 minutes |
| Servings | Serves 4 people |
Here’s what you will need to make this dish :
Ingredients
For stuffing
- 4 medium bitter grounds (karela)
- ½ tsp grated ginger
- ½ cup lentils and black eyed peas
- ¼ tsp cumin seeds
- ¼ tsp turmeric powder
- Salt to taste
- 1 green chilli
- ½ tsp oil
- ¼ cup chopped coriander
For makhani gravy
- 3 medium sized sliced tomatoes
- 1 onion (sliced)
- Garlic and chopped pieces of ginger
- 2 cloves
- 1 stick of cinnamon
- ¼ cup chopped red pumpkin
- ½ tsp cumin seeds
- 1 tsp chili powder
- ½ cup low-fat milk
- ½ tsp cornflour
- Salt to taste
- 1 tsp oil
Method to cook
- To prepare dal makhani kerala style, start by taking bitter gourds and peeling their edges throughout the surface. After this, wash the peeled bitter gourds and keep them aside.
Tip: You can keep karela peels aside for another recipe. Here’s one you can try.
- Now take a sharp knife and make long hollow cuts, i.e., slit each gourd lengthwise. Then, apply some salt to the inner hollow layer and also on the surface. Let the bitter gourd rest for 10-15 minutes. We do this because salt helps to draw the bitter juices of fruit outside.
- Following this, heat some oil in a non-stick pan and add cumin seeds once it’s hot. You should begin hearing a crackling noise after 1-2 minutes which is an indicator that you now need to add dal, ginger paste, turmeric powder, green chili (minced finely), and salt.
If you are in a hurry, check out this recipe for punjabi dal makhani instant pot.
- Mix all the ingredients well and slowly add half a cup of water after five minutes have passed. Then it’s time to let the dal cook and become soft.
- Make sure that the makhani is on slow flame till it becomes soft and begins to stick to the surface to some extent.
- Now sprinkle some coriander leaves on top and mix well. Let your dal rest and cool down.
- Once our main base is ready, we shall now move to the makhani gravy. In a saucepan, take some tomatoes (purée preferably), garlic, onion, ginger, cloves, red pumpkin, and cinnamon along with ¾ cup of water.
- Cook this mixture over a slow flame while mashing it gently so that a mixture forms up. Let it cool.
- Once the gravy base settles, discard all the cinnamon and cloves and put the mixture into a blender to form a smooth puree.
- Now take another pan and add cumin seeds to it. Once they start crackling, add dried fenugreek leaves, chili powder, and the puree you prepared. Let this simmer for 5-7 minutes, and then add some cornflour dissolved in milk to make a batter.
- Finally, place the steamed bitter gourd on the palate and our hot makhani gravy on top.
- Serve this dish with hot phulkas or basmati fried rice.
Check out this video to learn more about dal makhani kerala style!
Alternative recipe for dal makhani kerala style
Another variation of Dal makhani Kerala style is to add ‘Bharwa karela stuffing’. This is how it is done :
Ingredients
- 3 bitter gourd
- ½ cup cottage cheese
- 2 potatoes
- 1 sprig coriander
- ½ tsp red chili powder
- Coriander powder
- Cumin powder
- 1 tsp garam masala powder
- Sugar
- 2 tsp fresh cream
- Salt to taste
- 1 sprig mint leaves, chopped
- 1 tsp oil
- 2 onions, tomato puree (fresh)
- 1 inch ginger
- 4 cloves garlic
- 1 green chili
- Just as in the first recipe, cut the karela from inside.
- Take a mixing bowl and mix cottage cheese and mashed potatoes together with some salt and pepper. Also, add chopped coriander and mint leaves.
- Fill the insides of bitter gourd with this filling.
- Place the Bharwa Karela in a skillet and cook over medium heat until they are gently toasted, flipping them over from time to time. This shouldn’t take more than 5-7 minutes.
- Once the karelas attain a brown color, turn off the heat.
- Now for the gravy, heat some oil in a saucepan on medium flame and add chopped ginger and garlic. Sauté them for two minutes, followed by adding onions into the pan. Wait till they turn golden brown.
Fun fact: Bitter gourd has plenty of health benefits too. Aside from being one of the best natural medicines for diabetes, it also helps keep blood sugar levels in check. Doctors recommend drinking bitter gourd juice first thing in the morning if you want to lower your blood sugar levels.
Then, add some green chillies and pour some tomato puree on top. Cook this for five minutes while the lid is closed.
- After the five minutes have passed, open the lid and sprinkle all the spices such as coriander powder, cumin powder, garam masala powder, and chili powder.
- Then, boil the gravy and turn down the flame. Add some cream into the gravy and mix it well. Check out more on how to make this gravy, which is also known as vanpayar curry.
- Add the stuffed karelas into this gravy and serve this dal makhani Kerala style while it is still hot.
Nutritional information
| Energy | 135 cal |
| Carbs | 20.8g |
| Protein | 7.7g |
| Cholesterol | 0 mg |
| Sodium | 29.1 mg |
| Fat | 2.3g |
| Fiber | 6.1g |
Fun fact: Dal Makhani is prepared differently throughout India and thus has plenty of variations. Find out what you like more: Amritsari dal makhani, peshawari dal makhani, or dal makhani Oberoi style!
What goes best with dal makhani kerala style?
Owing to the creamy texture of the gravy and a taste loaded with the zest of Indian spices, dal makhani Kerala style is often served with paneer parathas, spinach chapatis, tandoori rotis, and also naan bread.
I hope you are able to cherish the taste, as well as the nutritional value that this recipe brings along. Happy cooking!
