Greens are a part of my daily diet. Cooking them differently becomes a challenge sometimes. Staying in Bangalore, i have had the opportunity to taste different kinds of greens. Every green that i ve tasted has a distinct taste. Today i have recreated one of the recipes from one of the naturopathy recipes that i ve tasted.
Ingredients:|Preparation Time: 20 mins|
- Greens 2 cups (Amaranth,Dill,Fenugreek,Palak,Curry Leaves,any other greens of your choice) (Chopped finely)
- Toor Dal 1 cup(Soaked for 15-20mins)
- Tomato 2 medium size(Chopped)
- Onion 1 medium(Chopped)
- Garlic 6 cloves(Crushed and chopped finely)
- Coconut 1/4 cup(Grated)
- Coriander Seeds 1 tbspn
- Cumin Seeds 1 tspn
- Pepper Corn 1tspn
- Fennel Seeds 1 tspn
- Poppy Seeds 1 tspn
- Salt as per taste
- Water as required
Method:|Cooking Time: 40 mins|
Grind coconut, coriander seeds, cumin seeds, pepper, fennel and poppy seeds into a fine paste.
Cook toor dal in enough water, get it to a boil and cook for 15 to 20 mins. Once it s half cooked, add in the greens, tomatoes, onion, and garlic into it and cook it, once it comes to a boil add in the ground masala and salt into it and mix it and cook it well. Blend the dal and greens with a blender to get a smooth consistency. Serve it hot with rice.