Bok Choy Dal (Bok Choy cooked with yellow lentils)
For example, take the Bok Choy. It is chinese cabbage and lot of folks are not aware of it or prefer to cook it in a style that is more appealing to the Chinese or the Europeans. No wonder folks are hesitant to put it on their regular menu. But it is one wonder vegetable which is nutrient dense while being low in fat. Enough reason to consume it regularly. That inspired me to cook it in the way most greens are cooked in Odisha, i.e., with split moong dal. And it turned out to be delicious. I can also vouch that my son who will grow up eating this yummy dish will not consider Bok Choy as a foreign vegetable.
Read on for the recipe -
Preparation Time - 15 mins
- 2 heads of Bok choy
- 1 cup split moong dal
- 7-8 garlic flakes
- 1/2 tsp mustard seeds
- 1 1/2 tsp oil
- 2 dry red chilis
- salt to taste
Preparation - Remove the outermost leaves and cut off the end/stem (not too much but abt 1 cm ).
Wash with loads of water to rinse off any dirt and insects. Drain and then chop into small bits.
Crush the garlic flakes.
Dry roast the moong dal till it gives off a mild fragrance.
Cooking - Wash and cook the dal with 1 1/2 - 2 cup water for 1 whistle. Keep aside till steam escapes.
Heat the oil in a pan. Once hot, throw in the mustard seeds and broken red chili.
Then add the garlic and allow it to brown slightly.
Now add the chopped bok choy, stir fry on high for 2 mins and then pour the cooked dal over it.
Let it simmer for 5-6 mins or till the bok choy is cooked yet firm.