Love of greens

Wednesday, July 7, 2010

I did some experimenting yesterday. Instead of trashing the gorgeous pink-veined leaves of the beetroot bunch, I chopped it up and tossed it into saag-ki-dal recipe. Believe me, these leaves taste awesome. I have also eaten the pink radish's leaves as part of a salad sometime and that is going into my next dal recipe! :)

Here is how i made it -
Toor dal - 1 cup cooked with one large tomato until mashed
Beetroot leaves - one generous bunch, chopped till the stalk gets too fibery
Onion - one cut lengthwise

For seasoning -
Mustard
Jeera
Amchur powder for 'Khatta', tangy twist
chilly powder, coriander powder.

Procedure -
Tadka the ingredients in seasoning, add the cut leaves. Let the raw smell disseminate. Add the tadka and salt to cooked dal. Add enough water and let boil for about 5 min. Once it cools, add about a tsp of lemon juice. serve Hot.

Goes great with rotis and curd.

So have you tried any new ingredient in your dishes? How did it turn out?

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