Green chawli with moong dal

GREEN CHAWLI LEAVES / AMARANTH LEAVES  WITH MOONG DAL [ SouthIndian style ]

INGREDIENTS

  1. Green Chawli leaves – 1 medium bunch
  • Moong dal – ¼ cup
  • Onion chopped – 1
  • Garlic chopped – 3 cloves
  • Tomato chopped – 1
  • Green chilli – 3 or as per taste
  • Turmeric pwdr – ¼ tsp
  • Freshly grated coconut – ¼ cup
  • Jeera – ½ tsp
  • Mustard seeds – ½ tsp
  • Oil – 1 tbsp
  • Salt to taste

PREPARATION

  1. Pluck the leaves , discard the thick stems and chop it . Clean ,wash ,rinse and soak the leaves in water for 5 mins ,so that the soil stuck to the leaves loosen. Again after 5 mins wash and rinse . Remove in a colander / strainer for the excess water to drain .
  2. Roast the moong the on medium flame for 2 – 3 mins .[to avoid  stickiness while cooking ] Pressure cook with little salt and turmeric pwdr upto soft .  Mash it a bit .
  3. Grind the coconut + jeera by adding little water.

METHOD

Heat oil in a pan add , mustard seeds and let it splutter .

Add onion + garlic + green chilli and fry till light brown .

Add tomatoes + salt + asafoetida and fry till tomato softens  .

Add the leaves and mix well .

Stir and fry till the leaves shrink completely and gets cooked .

Add the cooked dal + ground coconut paste and mix well .

Adjust water if required .It has to be of thick consistency .

Simmer on low flame for a minute and off the flame .

Serve as a side dish for rice or chapatti .

NOTES

  1. Add coconut oil for more flavour.
  2. Can be tried with palak /methi leaves /drumstick leaves also .If using drumstick leaves or methi , just pluck the leaves and also don’t chop the leaves to avoid bitterness.
  3. Chop the leave neatly and not roughly – it gives a look to the gravy .

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