A Nutritious, easy to prepare Greens Dal with simple ingredients. This recipe is in my weekly menu at my home as it is so nutritious, easy to prepare & also feeds many.
A warming hearty dal when you want to make a nice healthy delicious dal/curry to go with plain hot Rice or as a side for Rotis, Phulkas etc.
Please do give it a try, you can make this dal with any dark greens you usually use that holds its shape well when it is cooked. However, you can also try it with any greens you usually use in your recipes like spinach etc. They make great left-overs too.
- 4 Handful – Amaranth Leaves/Dantu Soppu/Thandu Keerai/Lal Bhaji (chopped)
- 1 Cup – Toor Dal
- 2 Tsp – Oil
- 1 Medium – Onion
- 2 Medium – Tomatoes
- 4-5 Garlic Cloves sliced
- 1 Tsp – Castor Oil (optional) (it is added as it helps in cooking the dal well & helps digestion)
- ¼ Tsp – Turmeric Powder
- 2 Heap Tsp – Sambhar Powder
- 2 Tsp – Salt
- ¼ Cup – Grated Coconut (Instead you can use ½ cup thick coconut milk)
- 1-2 Tsp – Ghee
- ¼ Tsp – Mustard, Jeera/cumin seeds
- 1-2 pinch – Hing/Asafoetida
- 6-8 Curry Leaves
- 4 Dry Red Chillies (cut into 2)
- Store the greens wrapped in kitchen tissue, in the refrigerator until it is required. It stores well for upto a week.
- When required take the greens, soak it in water for 15 minutes & then rinse it well, place it in a strainer to drain the water.
- Once the water has drained well, chop the leaves & set it aside.
- Wash & soak dal in 2 cups of water for atleast ½ hour.
- After ½-1 hour the dal will plump up & then we transfer it into a pressure cooker.
- Add 1 more cup water along with the soaked dal & water.
- Pour castor oil, turmeric powder & we just cover the lid & let it come to a boil.
- Once it comes to a full boil lock the lid of the pressure cooker & we let it make 2 whistles & then turn off heat.
- Once the pressure of the pressure cooker has reduced we open the lid.
- The dal is cooked soft & cooked well, take a whisk & beat it nicely to liquid.
- Set it aside.
- Heat a pot add oil (Plz keep heat on low).
- Add sliced garlic & sauté.
- Add chopped onion, salt & sauté well.
- We cover the pot with a lid & let the onion cook well.
- After a few minutes open the lid.
- The onion is cooked & is soft, translucent.
- Add the chopped tomatoes & sauté well.
- Again cover with lid & we let the tomatoes cook well.
- After a few minutes we open the lid & the tomatoes are soft, cooked well.
- Add sambhar powder & sauté well.
- Now add the chopped greens & sauté well.
- Cover the pot with a lid for a minute & let the greens cook (plz keep heat on low)
- It is important we do not keep the lid closed for too long as the green may lose its colour.
- Now pour the dal into the greens mixture, add 1 cup water to make the dal more liquid & mix well.
- Add ½ cup water if required, salt & we let it cook (plz keep heat on low).
- We partially cover the pot with a lid & let the dal/greens cook.
- After 5 -6 minutes we remove the lid mix it all & let it simmer.
- Take a mixy jar/blender add grated coconut, water & beat it to a fine paste (Instead you can add coconut milk too).
- Pour the coconut paste into the greens dal, mix it & let it come to a boil.
- Once it comes to a boil turn off heat.
- We season the dal/sambhar.
- Heat a small pan add ghee, once the ghee is hot add mustard, cumin/jeera seeds, hing/asafoetida.
- As the mustard starts to splutter add curry leaves & dry red chillies.
- Sauté well & turn off heat & add it to the greens dal/sambhar mix well.
- Ready to Serve.