Bok Choy Pappu | Bok Choy Dal

I have always been intrigued by Bok Choy. I used to wonder how it tastes. I had a hunch that I could use in our everyday cooking. I then came to know that it is a very good source of calcium , Vitamins A and C apart from many other useful minerals. But Bok Choy being a cruciferous vegetable, prolonged consumption may lead to thyroid dysfunction. So exercise caution while consuming such vegetables .


Then came the problem of how to feed it to the kids. I tried adding it in soups with good results. But here I added it in our traditional Spinach Dal and it was accepted just like any leafy vegetable which made my job easy! Actually I passed it on as spinach dal and no one noticed at home. So be it!!


For the past 6 days you have seen me blog the following as part of Blogging Marathon - 10 - 
Papaya-Carrot Halwa 
Cauliflower-Broccoli Curry 
Beetroot Curry With Soy Granules 
Carrot-Orange Soup With Curried Tofu 
Cabbage-Chickpea Soup 
Palak Paratha

• Enjoy this hearty Dal for Day 7 and while here check what my fellow marathoners are cooking for the Blogging Marathon.

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Ingredients - 

Bok Choy chopped 1.5 cups

Spinach chopped 1 cup 

Toor Dal (Kandi Pappu)  1 cup

Salt as per taste

Turmeric 1/4 tsp

Green Chillies 6-7 (or as per taste)

Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)

Lemon Juice 2 tsp or tamarind juice 2 Tbsp

Picture source - here

Method Of Preparation - 

Gently clean the layers of bok choy and chop them finely. Also wash the spinach and chop.

In a pressure cooker boil Toor Dal and chopped bok choy and spinach.

After the cooker cools down, heat a sauce pan and add oil and the seasoning. After the mustard seeds splutter and the urad dal is brown add the boiled bok choy, spinach and the dal. 

Add chopped green chillies ,turmeric and salt. (If using tamarind juice now is the time to add) 

Let the dal simmer for couple of minutes and (Squeeze in the lemon juice now if not using tamarind juice) serve over hot rice and ghee.

Sending this to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.


Preparation Time 30 min
Serves 4-5