AMBAT CHUKKA DAL

AMBAT CHUKKA DAL / CHUKKA KEERAI PARUPPU / GREEN SORREL COOKED WITH LENTILS  / KHATTA BHAJI

Green Sorrel or Ambat Chukka is a perennial herb that is used all around the world and is cultivated for a wide variety of uses. It is used in Smoothie as one of the major green ingredients. 

Chukka leaves are medium to large in size and broad, thin, oblong, and arrow-shaped, averaging 6-15 centimeters in length. Chukka leaves look similar to spinach with a smooth texture and dark green surface, but they have thicker and juicer stems. Chukka leaves have a tart, green, and grassy flavor with notes of citrus. Chukka is sharp and slightly astringent due to the high levels of oxalic acid present in the plant, and the younger leaves are less acidic.

Excellent source of Vitamin C, Vitamin A and Vitamin B9. Also rich in iron, magnesium and calcium.

Chukka leaves can be consumed both raw and in cooked applications such as steaming, sautéing, frying, and boiling. They can be steamed or shredded and used in salads or boiled in soups, stews, and curries. 

Chukka leaves will keep for a couple of days when stored loosely wrapped in a paper towel, in a plastic bag, and in the refrigerator.

INGREDIENTS

• 2 cup chopped Sorrel Spinach leaves
• ½  cup Toor Dal
• 1 Onion chopped
• 3 or 4 or as per taste green chillies slit
• ½ tsp Turmeric powder
• 1 tomato chopped
• 1 tbsp chopped garlic
• Salt as per taste
• 1 tsp Jeera
• ¼ cup freshly grated coconut
• 1 tsp Mustard seeds
• 2 dry Red chilies
• Curry leaves few
• 1 tbsp Oil / coconut oil

METHOD

Pluck the leaves from stem ,soak for few mins , wash and  rinse. Leave in colander or sieve to drain excess water. Chop the leaves and keep aside.

Wash tuvar dal and add to pressure cooker along with chukka kura +  sliced onion + green chilies, turmeric powder, chopped garlic and tomato + salt . Give this a stir and add 1 ½ or 2 cups of water.

Pressure cook for 3-4 whistles till the dal is soft. 

Once the pressure releases , open  and mash with  a wooden masher.

Add the coconut paste and mix well.

 Adjust salt if required .

Heat  oil ina pan , add mustard seeds and let it crackle .

Add asafoetida +  dry red chili +curry leaves and stir fry for few secs .

Give a mix and bring to a boil .

Once it starts boiling , off the flame and cover it .

Serve it with steamed hot white rice with a dollop of ghee + pickle  + papad or any side dish .

Ambat chukka chutney – AMBAT CHUKKA CHUTNEY

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