Wednesday, January 4, 2012

Dal with Greens - another one!

A recipe with another type of pulse - split mung beans - and another type of greens that is called Thotakura in Telugu - Amaranth leaves.  It was a good dish - different from the usual spinach dal that I generally make

Moong Dal – ½ cup
Amaranth leaves (Thotakura) – 1 bunch
Onion, medium -1 diced
Ttomato – 1  chopped
Green chilies- diced finely
Ginger – ½ tsp
Red chili powder – to taste
Ghee/oil for seasoning
Turmeric – ¼ tsp
Mustard and cumin seeds ¼ tsp each
Salt to taste
Cook Moong dal till just soft – I put it in the cooker and switched it off as soon as the whistle blew so that it did not get mushy
In a pan, take the oil ( ghee for a better taste), add the cumin and mustard.  Wait till mustard splutters
Add chopped greens, green chilies, ginger, and onions.   Simmer for a while till the onions get transparent.
Add the chopped tomatoes. Keep on simmer for another 5 minutes .
Add the chili powder, turmeric and salt to taste
Add the cooked dal. And some water to get it to the right consistency.  Simmer till it all gets well blended.  Bring to a boil. And remove off the heat.
Serve with roti or hot rice
Recipe from Mitho Limdo   

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