Being raised in India, I always miss the variety of greens that was available back home which are not easily available in the US. I have started experimenting with several alternate greens available at the local store and was surprised to find resemblance of some of these. Bok Choy is one of them and is very common in the Chinese cuisine. I have tried to make kootu in this recipe and has turned out well.
Ingredients:
1 bunch of Bok choy
1/2 cup of yellow moong dhal
1 onion
1 tomato
1/4 tsp of turmeric
1 bunch of Bok choy
1/2 cup of yellow moong dhal
1 onion
1 tomato
1/4 tsp of turmeric
3 green chillies
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
pinch of asafoedita
pinch of asafoedita
1 tbsp of oil
salt as required
salt as required
Preparation:
1.Chop the bok choy along with the stem in to small pieces. Cut the onion and tomato in to small chunks. Slit the green chillies.
2.Saute the onion, green chillies and tomato and add to the moong dhal.
3.Pressure cook the moong dhal with 2 1/2 cups of water, turmeric, salt, sauteed onion, tomato, green chillies and bok choy for 2 whistles.
4.Then heat oil in the skillet and add mustard and cumin seeds. As seeds sputter, add them to the cooked dhal. Saute well. Serve with rice and ghee.
2.Saute the onion, green chillies and tomato and add to the moong dhal.
3.Pressure cook the moong dhal with 2 1/2 cups of water, turmeric, salt, sauteed onion, tomato, green chillies and bok choy for 2 whistles.
4.Then heat oil in the skillet and add mustard and cumin seeds. As seeds sputter, add them to the cooked dhal. Saute well. Serve with rice and ghee.
No comments:
Post a Comment