I am a great fan of green vegetables and they are used extensively in my home. One of my favourite green vegetables is Bachali Kura. We make loads of dishes with it and today I am writing about Bachali Kura Pappu or a dal made with it.
Bachali Kura grows in abundance and very quickly even in small pots. All you need to do is plant a stem or two in the pot and water it occasionally. As a result, we used to grow a lot of this green vegetable at home and so almost always had it on hand.
Bachali Kura is called Malabar Spinach or Ceylon Spinach in English, Mayalu in Marathi, Pui Shaak in Bengali.
Bachali Kura Pappu is a very healthy dish because it combines a great deal of greens with lentils. Also, it needs very little by way of spices and so is not overpowering in taste; this makes it suitable for all palates and age groups.
How to Make Bachali Kura Pappu | Andhra Style Malabar Spinach Dal
Winter brings with it an assortment of vegetables that are otherwise not available. One of the vegetables I look forward to in this season is Fresh Green Garlic or Hara Lehsun. I use it to flavour every savoury dish I find. I love the aroma that green garlic imparts to dishes; it is garlicky yet not overpoweringly so. During winters you will always find Green Garlic in my refrigerator.
Yesterday, I made my first batch of Hare Lehsun ki Dal for this winter. It was mildly garlicky and a much mellow version of Lasooni Dal.
If you want more winter specials, here are a few recipes:
Undhiyu – A wonderful medley of winter vegetables cooked in a coriander-green garlic paste from the western Indian state of Gujarat.
Sarson da Saag – The ever popular dish from the north Indian state of Punjab uses a whole lot of greens led by Mustard greens and is traditionally eaten with Makki di Roti.
I love the tangy taste of Chukka Koora or Ambat Chukka (also known in Mumbai as Khatta Bhaji). This is a green leafy vegetable that is mildly sour in taste and is found very commonly in Mumbai. It is also used in the popular Sindhi Sai Bhaji.
In our home, we make both a dal (Chukka Koora Pappu) and a kadhi (Chukka Koora Majjiga Pulusu) with it, and cannot make up my mind on which I like better. 🙂
Yesterday, I made Chukka Koora Pappu and so here is the recipe. 🙂
While Andhra is very famous for its pickles, podis, and chutneys, we also make a range of dals (pappu) with a whole host of greens and vegetables. Do try out my recipes for:
This absolutely delicious guest post comes from Jayeeta Chatterjee of Cooking Delight. While Jayeeta writes about a variety of foods, I am particularly partial to her Bengali food recipes.
I have an inexplicable connection to Bengalis.
Well, honestly, not all of it is inexplicable. My aunt, whom I called Dodda, was married to a Bengali and wholeheartedly adapted herself to the Bengali way of life; so much so that she often lapsed into Bengali with me. 🙂 Jayeeta’s food reminds me of Dodda’s.
One of my closest friends, MD, is a Bengali and a foodie to the boot. A dedicated fish-lover, MD digs out all kinds of vegetarian and eggitarian recipes for me.
Anyway, getting back to the genesis of Jayeeta’s guest post, I saw her post about on of my favourite Bengali foods, Karaisutir Kochuri or Peas Puri and I got chatting with her about how I often buy it at Sweet Bengal. During the course of our chat, she mentioned Radhaballavi and I tripped in my haste to request her to make it as a guest post.
I know I was being a bit presumptive as Radhaballavi is time consuming but Jayeeta being Jayeeta agreed immediately and here I am with an oh-so-delicious post.
Thank you, Jayeeta, for this detailed recipe and wonderful pics.
Ingredients for 7 – 8 Radhaballavi :
Ingredients For Stuffing
Skinless urad dal – ½ cup
Green chilli – 1 or 2
Ginger paste – ½ tbspoon
Black cumin seed – ½ teaspoon
Fennel seed – ½ teaspoon
Asafoetida or hing (powder) – ½ teaspoon
Pinch of turmeric powder
Salt to taste
Cooking oil – 2 tbspoon
Ingredients for Dough
Plain flour – 1 cup
Sugar – ½ teaspoon
Asafoetida or hing (powder) – ½ teaspoon
Pinch of salt
Oil – 1 tbspoon
Ingredients for Cholar dal or Chana dal
Chana Dal or Cholar dal – 2/3 cup
Chopped tomato (medium) – ½
Ginger paste – ½ tbspoon
Small pieces of coconut – 2 – 3 tbspoon
Lengthwise sliced green chilli – 2
Cumin seed – ½ teaspoon
Whole garam masala (Cinnamon stick – ½ inch, Clove – 2, Cardamom – 2)
Bay leaf – 1
Turmeric powder – ¼ teaspoon
Salt & sugar to taste
Cooking oil – 1 tbspoon
Method for Making the Filling/Stuffingfor the Puris
Wash and soak the urad dal for few hours in water. Then drain the water and grind the dal by adding salt and green chillies. Add little water if needed, the paste should not be watery.
Heat the oil in a frying pan over medium heat. Add black cumin seeds, let it splutter and then add the urad dal paste and turmeric powder. Fry the dal until it’s raw flavour goes away.
Now transfer the fried dal in a bowl and mix with ginger paste, asafoetida and fennel seeds using hand. Now your filling is done, let it cool down at room temperature .
Method for Making the Dough
Shift flour, salt, sugar, asafoetida and oil in a big bowl and mix them very well.
Add lukewarm water, little at a time, to combine all the ingredients.
Knead the dough very well to give it a semi-soft texture.
Leave the dough for at least 30 minutes in an air tight container.
Method for Making of Radhaballavi/Puri
Divide the dough into 7 or 8 equal parts and round them between your palms. Radhaballavi is bigger in size than puri, so make the balls a bit bigger than puri balls.
Flatten each ball evenly by your fingers to make a hole in the ball.
Put1tbspofthespicyurad dal stuffing, close it from all sides and again roll them between your palms.
Now roll the stuffed balls, by a rolling pin, on an oily work surface to make a circular shape, slightly bigger than that of puris.
Now heat sufficient amount of oil in a frying pan over medium heat and fry the puris in it. I don’t like my puris to be brown in colour, so I don’t fry them for too long. You can fry the puris according to your preference.
Method for Making of Cholar Dal/Chana Dal
Wash the chana dal and pressure cook it, adding water, upto 3 to 4 whistles. Do not throw away the water soon after boiling the dal.
Heat the oil in a large pan over medium flame.
Add whole garam masala, cumin seeds and bay leaf, saute them for a while and then add the coconut pieces.
Fry the coconut till light brown in colour and then add ginger paste, chopped tomato, green chillies, turmeric powder and salt.
Cook till tomato gets softened and raw flavour of ginger goes away.
Now add the boiled chana dal with water, season with sugar and salt (if needed), also add extra water if needed.
Now let it boil for few minutes so that the dal gets the flavour of other ingredients.
Put the gas off as the dal thickens to your desired consistency. It should not have a very thin gravy.
While frying the urad dal paste, don’t fry it for too long, otherwise it will get hard.
The oil should be moderately hot when you are going to fry the puris. If your oil temperature is low, your puri will not rise well. On the other hand, if the oil temperature is too high, your puris may get burnt.
While boiling the chana dal make sure it does not get mushy. It should be cooked still holds it’s structure well.
If you are using solid asafoetida/hing instead of powder, then use a pinch of it as it is more stronger than the powdered one.
For the past 2 weeks, for some strange reason, I have been under the weather. I say some strange reason because, as a rule, I don’t fall ill, and even when I do, I recover very fast. It is after almost 2 decades that I have been ill for over 10 days.
Anyway, enough of the sad story. The by-product of this was this intense desire to eat dal in all its forms. I made mango dal, thotakura pappu, simple mudda pappu, dal fry…. Today, I wanted something different and made Lasooni Dal.
I first fell in love with Lasooni Dal at Shvatra, the vegetarian restaurant run by the Bhagat Tarachand group.
I will wax eloquent on Bhagat Tarachand in a separate post. 🙂
When I go to Shvatra, my menu is almost always Lasooni Dal, Papad Churi, and Jalebi with Rabdi. Simple and soul-satisfying.
Today, I was craving Lasooni Dal and so made it.
Time: 30 Mins
Tuvar Dal or Pigeon Pea – 1 Cup
Lasoon or Garlic Pods – 8 or 10
Turmeric – 1/2 tsp
Red Chilli Powder – 1 tsp
Asafoetida – A Large Pinch
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Curry Leaves – A Few
Ghee – 1 tsp
Salt to Taste
Pressure cook tuvar dal with 2 cups of water till it is completely mashed.
Add turmeric and red chilli powder.
Mix well and set aside.
Peel the garlic pods and slice into thin slivers or discs.
In a heavy bottom vessel, heat the ghee.
Add the mustard seeds and wait till they splutter.
Add jeera and stir-fry for 10 seconds.
Add the garlic and stir-fry till the garlic is light brown.
Add asafoetida and curry leaves.
Stir-fry for 10 seconds.
Add to the dal.
Bring the dal to a simmer.
Add water if required.
Serve hot with steamed rice, ghee, and papad churi.
I must admit I have never seen mustard seeds or curry leaves in Shavtra’s dal. But, my South Indian heart does not accept any tadka that does not have these two.