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Wednesday, December 17, 2014

Bathua Saag-Dal curry

Bathua Saag or lamb's quarter is a leafy green vegetable that is found during winters. It is quite easy to prepare as both the leaves and stem are edible. It is best to choose stems that are firm. Rich in iron and calcium, they also serve as a good source of vitamins and fiber.

Since I made this vegetable for the first time and was not so sure about the recipe, I decided to cook it along with dal, a hint of tomato and lots of onions. With just one teaspoon of oil going into it, this turned out to be one of the tastiest low calorie dishes that can be paired with rotis. Read on for the easy recipe -



















Preparation Time - 15-20 mins

Ingredients -

  • 2 1/2 cups bathua saag (chopped & tightly packed)
  • 1/4 cup toor dal
  • 1 large onion
  • 1 small tomato
  • 2-3 garlic flakes
  • 1/2 tsp pancha phutana (alt - use a mix of mustard-cumin seeds)
  • 1-2 dry red chili
  • 2 pinch turmeric
  • 1 tsp rice bran oil
  • salt to taste

Preparation - Wash the bathua greens in plenty of water. Drain excess water and chop into small pieces.

Chop the onion and tomatoes into small pieces.

Cooking - Transfer the chopped greens into a pressure cooker. Wash the toor dal and add to the cooker. Also add half of the onions and the tomato along with turmeric, salt and 1/4 cup water.

Close the lid and cook for 2-3 whistles. Allow steam to escape before opening lid.

Heat the oil in a pan. Add the pancha-phutana and broken red chili. Once it gets spluttering, add the remaining onions and crushed garlic. Fry for a minute before pouring the contents of the pressure cooker into the same pan. Allow to simmer for 2-3 mins before removing from the flame.

Serve hot with rotis.





















Note - One can also add one palak / amaranthus to the bathua greens to make it more nutritious. Usually people in Odisha use moong dal instead of toor dal for this recipe.

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