Bachali kura pappu pulusu or pohi or malabar spinach dal is a delicious dish with green vegetables.
Ingredients
1 big bunch of bachali kura/Malabar spinach/Pohi
1 cup of chana dal/Senaga pappu
a small lemon size tamarind
2 tbsp of jaggery or a tiny pinch of stevia
2 tsp of besan/chickpea flour/senaga pindi
2 tbsp of sesame seeds
1/4/ to 1/2 tsp turmeric powder
handful of cilantro or coriander leaves
salt to taste
For Tempering
1 tbsp of oil or ghee
1/8 tsp of fenugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
3-5 red chilies
a pinch of hing
curry leaves
1 big bunch of bachali kura/Malabar spinach/Pohi
1 cup of chana dal/Senaga pappu
a small lemon size tamarind
2 tbsp of jaggery or a tiny pinch of stevia
2 tsp of besan/chickpea flour/senaga pindi
2 tbsp of sesame seeds
1/4/ to 1/2 tsp turmeric powder
handful of cilantro or coriander leaves
salt to taste
For Tempering
1 tbsp of oil or ghee
1/8 tsp of fenugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
3-5 red chilies
a pinch of hing
curry leaves
Preparation
Wash bachali kura and separate the leaves from the stems. Chop the leaves and keep them aside. Chop the small stems or young stems also. The big stems or the strong stems you can put in the soil to regrow.
Cook the dal separately in the pressure cooker or on stove top.
Chop the cilantro finely.
Extract the juice from tamarind.
Roast sesame seeds and make a coarse powder.
Wash bachali kura and separate the leaves from the stems. Chop the leaves and keep them aside. Chop the small stems or young stems also. The big stems or the strong stems you can put in the soil to regrow.
Cook the dal separately in the pressure cooker or on stove top.
Chop the cilantro finely.
Extract the juice from tamarind.
Roast sesame seeds and make a coarse powder.
Procedure
Take the chopped up stems in a vessel and cook on medium heat foe 2 minutes. Then add chopped up leaves, turmeric and salt. Stir it once. Add the cooked dal also and stir again. Cook it covered for 2 more minutes. After 2 minutes add tamarind juice and jaggery. For a diabetic recipe substitute jaggery with stevia. Mix besan with water and add to pulusu. Add sesame powder also. Add enough water to get your desired pouring consistency. Let it simmer while you prepare the tempering.
Tempering
In a small sauce pan heat oil or ghee. When the ghee is hot, add fenugreek seeds followed by mustard and cumin seeds. Add red chili by cutting into small pieces. Keep stirring. Add hing/asafoetida and curry leaves. Add this tempering to pulusu. Let it simmer for 5-10 minutes. Add cilantro/coriander leaves and turn off the flame. Serve it hot with whole grain brown rice. Enjoy!!
Please write your comments and suggestions below.
Take the chopped up stems in a vessel and cook on medium heat foe 2 minutes. Then add chopped up leaves, turmeric and salt. Stir it once. Add the cooked dal also and stir again. Cook it covered for 2 more minutes. After 2 minutes add tamarind juice and jaggery. For a diabetic recipe substitute jaggery with stevia. Mix besan with water and add to pulusu. Add sesame powder also. Add enough water to get your desired pouring consistency. Let it simmer while you prepare the tempering.
Tempering
In a small sauce pan heat oil or ghee. When the ghee is hot, add fenugreek seeds followed by mustard and cumin seeds. Add red chili by cutting into small pieces. Keep stirring. Add hing/asafoetida and curry leaves. Add this tempering to pulusu. Let it simmer for 5-10 minutes. Add cilantro/coriander leaves and turn off the flame. Serve it hot with whole grain brown rice. Enjoy!!
Please write your comments and suggestions below.