Green chawli with moong dal
GREEN CHAWLI LEAVES / AMARANTH LEAVES WITH MOONG DAL [ SouthIndian style ]
INGREDIENTS
- 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
- 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 .
- 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 .
- 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
- Add coconut oil for more flavour.
- 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.
- Chop the leave neatly and not roughly – it gives a look to the gravy .
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