We rarely get to see Malabar Spinach (Bacchali koora) in our local Indian Stores. But if I see it on the shelves, I am sure to get it home. The slimy pile of Bacchali koora when chopping is a tad irritating but nothing can match the dal made out of these thick leaves!! The stalks are a little tough to cook thoroughly and I tend to avoid them but I heard they taste just as good!
This summer I tried planting the used stalks of these leaves and I was able to get a small batch of leaves for dal the other day! The stalks in the picture is what I could get in the frame this time :) [I should remind myself to take the pictures of the leaves too next time!]
Note that I use this method when I am in a hurry. This cooking process takes less than 25 min to get the dal on the table! 20 min for the dal to cook in the pressure cooker including the cooling time and then tadka .... done!!
For the last day of this edition of BM#8 under the theme 'Cooking with 5 ingredients or less', here is the humble and comforting dal. I am sure my fellow marathoners are cooking up a storm !
Ingredients-
1. Toor Dal 3/4 cup
2. Bacchali Koora / Malabar Spinach chopped 2 cups
3. Green chillies 4-5 chopped (Optional)
4. Lemon juice or tamarind extract as needed
5a. Salt to taste
5b. Seasoning (Oil 1 tsp, Urad Dal 1/2 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Red chilli 1, Hing couple pinches, Turmeric 1/4 tsp, curry leaves)
Method Of Preparation -
Pressure cook toor dal, chopped bacchali koora and chopped green chillies adding adequate water.
After the cooker is safe to be opened, in a heated sauce pan, add oil and the rest of the seasoning.
After the mustard seeds crackle, transfer the contents from the pressure cooker, add in salt and mix well. (Add the tamarind extract if using now). Add water if you want the dal to be a little runny.
Let it simmer for about 5 min and remove from fire. Squeeze in the lemon juice if using.
Serve hot with Rice and ghee.
Sending this to Susan's MLLA 38 guest hosted by Preeti.
Preparation 25 min
Serves 4
This summer I tried planting the used stalks of these leaves and I was able to get a small batch of leaves for dal the other day! The stalks in the picture is what I could get in the frame this time :) [I should remind myself to take the pictures of the leaves too next time!]
Note that I use this method when I am in a hurry. This cooking process takes less than 25 min to get the dal on the table! 20 min for the dal to cook in the pressure cooker including the cooling time and then tadka .... done!!
For the last day of this edition of BM#8 under the theme 'Cooking with 5 ingredients or less', here is the humble and comforting dal. I am sure my fellow marathoners are cooking up a storm !
Ingredients-
1. Toor Dal 3/4 cup
2. Bacchali Koora / Malabar Spinach chopped 2 cups
3. Green chillies 4-5 chopped (Optional)
4. Lemon juice or tamarind extract as needed
5a. Salt to taste
5b. Seasoning (Oil 1 tsp, Urad Dal 1/2 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Red chilli 1, Hing couple pinches, Turmeric 1/4 tsp, curry leaves)
Method Of Preparation -
Pressure cook toor dal, chopped bacchali koora and chopped green chillies adding adequate water.
After the cooker is safe to be opened, in a heated sauce pan, add oil and the rest of the seasoning.
Let it simmer for about 5 min and remove from fire. Squeeze in the lemon juice if using.
Serve hot with Rice and ghee.
Sending this to Susan's MLLA 38 guest hosted by Preeti.
Preparation 25 min
Serves 4
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