Garlic and Greens Dal with Roasted Arbi
This time I got a lot of greens from the hypermarket. One among them was a thick leaved spinach like bunch that got me interested. It stayed good in the fridge while I was away for a couple of days and the last week didn't see much of me in the kitchen. So on this weekend I made this dal rich with the greens and flavored with strong tadka of garlic.Yes Garlic, its rarely that I use it but when I do it stands out as a flavor.
This to you readers can you help me identify these greens? I forgot what the name board said in the hypermarket. It has a thick juicy looking stem and thick leaves. Just like spinach would be your reaction, when you do spot them but they are not!
This to you readers can you help me identify these greens? I forgot what the name board said in the hypermarket. It has a thick juicy looking stem and thick leaves. Just like spinach would be your reaction, when you do spot them but they are not!
Ingredients
1 bunch greens
1/2 cup dal
5-6 cloves garlic
2 teaspoons oil
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon mustard seeds
2 tablespoons tamarind pulp
1 glass water
salt as much as you like
Wash dal and along with the chopped greens pressure cook. Heat oil and get the seasoning right with crackling mustard, garlic sauted in the oil. Add the spice powders. Boil vigorously. Then add the tamarind pulp for a tang.
I am using less tamarind to avoid using jaggery for balancing the sourness. The sweetness of the dal is enough to balance the 2 tablespoons of tamarind.
Serve with steamed rice. I had made Roasted Arbi as a starter for this dal and rice meal. It is a very satisfying meal.
5-6 cloves garlic
2 teaspoons oil
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon mustard seeds
2 tablespoons tamarind pulp
1 glass water
salt as much as you like
Wash dal and along with the chopped greens pressure cook. Heat oil and get the seasoning right with crackling mustard, garlic sauted in the oil. Add the spice powders. Boil vigorously. Then add the tamarind pulp for a tang.
I am using less tamarind to avoid using jaggery for balancing the sourness. The sweetness of the dal is enough to balance the 2 tablespoons of tamarind.
Serve with steamed rice. I had made Roasted Arbi as a starter for this dal and rice meal. It is a very satisfying meal.
thats malabar spinach or Pui saag as known in Bengali. guess you bought them from Spar. between recently I also cooked a traditional Bengali Lentil dish with this called Ghanto.
ReplyDeleteyour version of green dal is really fascinating. I love this type of meal and that roasted Arbi is tempting.
I think you used Malabar spinach or Basale(in kannada).
ReplyDeletethese greens are called "Mayaloo" in marathi. By the way, Anjali I enjoy your blog very much and have prepared quite a few dishes to rave reviews.
ReplyDeleteHey Kanchan, Mayaloo?! I know the touch me not plant as mayaloo? Thanks for your kind words hope you enjoy the blog and the recipes always and keep visiting.
ReplyDeletewhat's arbi by the way?
ReplyDeleteRoasted arbi looks nice! I want to eat only fried/unhealthy stuff nowadays :))
ReplyDeleteAnd I am waiting for your travel blog updates...lavkar lihi
ummie arbi is colocassia bulb.
ReplyDeletesonia enjoy it if u crave for it :). (not the rite advice but I think u must feel happy) Aga have been so busy lately writing abt travel requires more focus than writin abt food. Will try to update just for u.
Anjali
ReplyDeleteLooks like Pohi/Pui. It is a tad slimy on cooking. It is also very easy to grow. I make a mixed dish with potato, radish, pumpkin and pohi
Never tried in a dal.
Sandeepa yes another Bong, Sayantani also it is pui. Thanks. How is the fiction event going? looking fwd to the round up.
ReplyDeleteTried the above with spinach. Everyone loved it at home. Thanks as always. -- System 88
ReplyDeleteGlad to hear! and you are most welcome. Keep trying the recipes and I look fwd to your feedback. :)
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