20 Mar 2015

Flaxseed Moong Dal Bok Choy

I'm neither a cricket follower nor a fan. But yesterday's match.... especially the after match ceremony has made me slightly inclined towards the game. What a modesty was displayed by MS Dhoni when he said that the catch which made him have a big smile was because it was a fluke that he landed with that catch. He could have easily taken the credit for himself instead of admitting that it was a a surprising piece of luck though that wicket was badly needed to bring a turn to the match. Hats off to the Indian captain!!!!!!
OK now lets move on to this recipe. This is one interesting way to intake Bok Choy in an Indian way. Rather than always making sambhar with dal, this could be an interesting re placer....

You will need..........

  • A bunch of bok choy
  • 1/2 cup moong dhal
  • 1/4 tsp turmeric powder
  • a pinch of asafoetida
  • 1 tbsp flax seeds
  • 2 tbsp coriander seeds
  • 4 dry red chillies
  • 1 tsp cumin seeds
  • 1 tsp pepper corn
  • 1/2 tsp mustard seeds
  • 1 tsp urad dhal
  • Salt to taste
  • 1 tsp oil

Get going..........

Dry roast flax seeds, coriander seeds, red chillies, cumin and peppercorn. Cool them down and grind it into a coarse powder. This is the flax seed spice powder.
De-foot the bok choy and wash them well. Then cube the stalk and greens separately. Soak the moong dal and then cook it up for about 2 whistles with turmeric powder and a pinch of asafoetida.

Heat a kadai with oil temper it with mustard seeds and urad dhal. Then add in the bok choy stalk pieces and saute it for 2 mins then add in the greens and cook it up for a min. Now mix in the flax seed spice powder along with the cooked dhal, salt and enough water. Simmer it in low flame until the desired consistency is reached. Switch off the flame and now your bok choy dhal is ready.

Enjoy this flaxseed bok choy dhal with a dollop of ghee on rice and pappad!!!!

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