Gravy side-dishes

Bok-choy & Methi dal/Bok-choy & fenugreek leaves in red gram lentil gravy

 I love to cook with fresh vegetables. On days when I wake up early and go for my morning walk, I stop at the local vegetable vendor’s while he unloads bag upon bag of fresh veggies, some that come straight from farms and others from the city’s early morning wholesale vegetable market. But it is an altogether different matter if you get to cook with veggies that you’ve picked off your own backyard.

I’ve come over to my parents’ place and they have a nice biiiiiiiiig backyard and a lovely kitchen garden. And this season has seen lots of nice and green beds of fenugreek, coriander and spinach in addition to white radish and lovely baby cauliflowers. It is so much fun to walk into the backyard and decide what vegetable to cook depending on which one’s ready and available in enough quantities.

I’ll do a series on simple cooking with farm fresh vegetables; starting with this wonderfully simple bok-choy and methi dal (fenugreek in lentil gravy) I prepared with my mum a couple of days ago. My mother usually adds a lot of greens to any dal preparation. In fact, all her dishes are generously garnished with coriander leaves – as much as a handful of chopped coriander leaves compared to, say, a tbsp or two that normally goes for garnish. It was the addition of the bok-choy – alien to India till a few years ago – plus the tender and fresh fenugreek leaves, plucked just an hour before cooking, that gave this dal the unique flavor.

Read on…

Boy-choy & Methi dal/Bok-choy & fenugreek leaves in red gram lentil gravy

(Serves 4)

Ingredients:

Red gram lentil – 1 cup

Bok choy – 1 big or 2-3 small ones

Fenugreek leaves – 2 cups

Tomatoes – 2 (quartered)

Onion – 1 (sliced)

Red chilli – 1 (halved)

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Sambhar/Curry powder – 1 tsp

Turmeric powder – ¼ tsp

Cumin seeds – 1 tsp

Oil – 1tsp

Salt to taste

Method:

Separate the outer layers and wash the bok choy in several changes of water as it tends to be muddy. Chop it up

Wash fenugreek leaves well and chop them up roughly

Wash red gram lentil in several changes of water and pressure cook till 3 whistles in two to three cups of water along with tomatoes, fenugreek leaves, curry sambhar/powder and turmeric powder

Once done, beat the cooked dal mix with a whisk so that everything is well-blended

Heat oil, add halved red chilli and splutter cumin seeds

Add onion and saute till it turns translucent

Add the bok choy and sauté till it turns tender

Add salt and fenugreek leaves-cooked dal (lentil) mix

Add more water to adjust consistency to your preference

Mix well and cook for a couple of mins till everything mixes together well enough

Remove from heat and serve with roti (Indian bread) or rice

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3 thoughts on “Bok-choy & Methi dal/Bok-choy & fenugreek leaves in red gram lentil gravy

  1. Pingback: Cooking with Farm Fresh Vegetables: Palak Paneer « foodiliciousnan

  2. Pingback: Cooking with Farm Fresh Veggies: Cabbage stir-fried with Capsicum & Green Peas « foodiliciousnan

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