When amma was visiting me in May this year, she was very smitten with all the green in the wet market here, particularly bok choy. Bok choy, also called Chinese cabbage, is generally steamed or lightly sauteed and eaten with rice. I haven’t cooked with it after making a stir fry with it - Stir Fried Bok Choy Recipe .
| Pin |
|---|
| Bok Choy / Chinese Cabbage |
Anyway, we saw fresh bok choy in the market and amma wanted to make Kerala-style dal curry with it. So that’s exactly what we did!
Kerala-Style Dal Curry with Bok Choy
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients: 2 bok choy (Chinese cabbage) ½ cup roasted moong dal ¼ cups grated coconut 2 shallots ¼ teaspoon turmeric powder ½ teaspoon jeera 4 green chillies Salt to taste
For tempering: 2 teaspoon (coconut) oil ¼ teaspoon mustard seeds 3-4 shallots (ulli, chinna vengayam), sliced A few curry leaves
How to Make Dal Curry:
Grind coconut with jeera, shallots, and some salt to a fine paste with water.
Add the dal, chopped bok choy, green chillies, and coconut mixture to a pressure cooker along with 1 cup water and cook for 2-3 whistles.
Heat oil for tempering and add the other ingredients. When the mustard seeds pop and the shallots turn golden, dunk into the cooked dal. Mix well and adjust salt if required.
Tastes fabulous with rice, vatha kuzhamb u , chips, and some raw sliced onions (which is kinda weird, I know, but we eat it almost every day with rice at my mom’s place!).
When amma was visiting me in May this year, she was very smitten with all the green in the wet market here, particularly bok choy. Bok choy, also called Chinese cabbage, is generally steamed or lightly sauteed and eaten with rice. I haven’t cooked with it after making a stir fry with it - Stir Fried Bok Choy Recipe .
| Pin |
|---|
| Bok Choy / Chinese Cabbage |
Anyway, we saw fresh bok choy in the market and amma wanted to make Kerala-style dal curry with it. So that’s exactly what we did!
Kerala-Style Dal Curry with Bok Choy
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients: 2 bok choy (Chinese cabbage) ½ cup roasted moong dal ¼ cups grated coconut 2 shallots ¼ teaspoon turmeric powder ½ teaspoon jeera 4 green chillies Salt to taste
For tempering: 2 teaspoon (coconut) oil ¼ teaspoon mustard seeds 3-4 shallots (ulli, chinna vengayam), sliced A few curry leaves
How to Make Dal Curry:
Grind coconut with jeera, shallots, and some salt to a fine paste with water.
Add the dal, chopped bok choy, green chillies, and coconut mixture to a pressure cooker along with 1 cup water and cook for 2-3 whistles.
Heat oil for tempering and add the other ingredients. When the mustard seeds pop and the shallots turn golden, dunk into the cooked dal. Mix well and adjust salt if required.
Tastes fabulous with rice, vatha kuzhamb u , chips, and some raw sliced onions (which is kinda weird, I know, but we eat it almost every day with rice at my mom’s place!).
