For more quantity of iron, eat masoor dal with greens. here we present the low-calorie version of dal greens kootu with bursting flavours and tastes with a dash of Desi Ghee.
How to make?
Ingredients:
Ivy gourd greens fresh and young leaves one big bowl.
Masoor dal (Whole) 1/4 cup
Turmeric 1/2 tsp
Castor Oil 3-4 drops
Water 2 cups
Groundnut oil 2 tbsp
Shallots 10 pcs chopped
Curry leaves 15-20 pcs
Green Chilly one or two (optional) halved
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Himalayan pink rock salt 1/2 tsp
Water again 2 cups
Procedure
Pluck the leaves and chop them.
Wash thoroughly with water.
collect them in a bowl and set aside.
Pressure cook the whole masoor dal (thoroughly washed)
adding 2 cups of water, turmeric and castor oil until 3-4 whistles.
Set aside to cool down.
Heat the heavy bottomed vessel or cooker with groundnut oil on medium heat.
Add mustard seeds to crackle.
Once the mustard seeds start crackling, add shallots, green chillies and curry leaves.
Saute until the shallots turn transparent.
Add cumin seeds to fry.
Mash the cooked whole dal and set ready.
Add the chopped tindora greens.
Saute until the volume of the greens reduced without losing its lovely green colour.
Now transfer the mashed dal along with 2 cups of water.
Add salt.
Stir occasionally to infuse the flavours.
Allow cooking until the greens cooked soft.
Ready to serve.
We can serve with hot steamed rice or chapatis.
Tastes best with full of nutrition.
Serves four
Cooking Time 30 minutes
Refer to the video tutorial for the visual procedure.
