Chenopodium Greens with Lentil/ Bhathua Dal

Bhathua Dal is a very tasty dish cooked with Bhathua Leaves and pink Masoor Dal. Bhathua is a green leafy vegetable rich in Vitamin A, Calcium and Phosphor. We can also any Dal other than Massoor Dal like Tur Dal, Moong Dal and even Urad Dal. I used Massoor Dal. This Dal goes well with steamed Rice, Roti, Chappati etc

Ingredients:

Cleaned, Washed and finely chopped Bhathua Leaves – 2 cups

Onion – 1 (finely chopped)

Green Chillies 2 (finely chopped)

Medium sized Tomatoes – 2 (finely chopped)

Pink Lentil (Masoor Dal / Mysore Paruppu) – ½ cup

Chilli Powder – ¼ tsp

Turmeric Powder – ½ tsp

Coriander Seed Powder – ½ tsp

Garam Masala – ¼ tsp

Water – 2 cups to 2 ½ cups

For Tempering:

Ghee – 2 tsp

Cumin Seeds – 1 tsp

Whole Red Chillies – 2

Asafoetida – 1/8 tsp

Method:

Heat the Oil in a pressure cooker. Add Onions and Green Chillies. Sauté them a minute. Add the Tomatoes. Cook for few minutes. Add the finely chopped Bhathua Greens and cook for a minute.

Wash and rinse the Dal and add to the above. Add water. Mix well. Pressure cook for 3 to 4 whistles till the Dal is done. Switch off the flame. When the steam goes off fully, open the lid. Add Salt and water as per your preference. Boil it for a few minutes and transfer to a serving bowl.

Heat the Ghee in a pan for tempering. Crackle Cumin Seeds. Add whole dried Red Chillies and Asafoetida. Stir well and pour it over the Bhathua Dal. Mix.

Serve hot with Rice, Roti, Chappati etc.

Note:

Make the Dal a little thinner than your preference since it is bound to become thicker when it cools.

You can use Oil also for tempering. But, Ghee gives a great flavor to this dish.