Anyway, we saw fresh bok choy in the market and amma wanted to make Kerala-style dal curry with it. So that’s exactly what we did!
Kerala-Style Dal Curry with Bok Choy
Preparation time: 15 minutes Cooking time: 10 minutes Serves 4-6 Recipe source: Amma Ingredients: 2 bok choy (Chinese cabbage) ½ cup roasted moong dal ¼ cups grated coconut 2 shallots ¼ tsp turmeric powder ½ tsp jeera 4 green chillies Salt to taste For tempering: 2 tsp (coconut) oil 1/4 tsp mustard seeds 3-4 shallots (ulli, chinna vengayam), sliced A few curry leaves How to Make Dal Curry:
- Grind coconut with jeera, shallots, and some salt to a fine paste with water.
- Add the dal, chopped bok choy, green chillies, and coconut mixture to a pressure cooker along with 1 cup water and cook for 2-3 whistles.
- Heat oil for tempering and add the other ingredients. When the mustard seeds pop and the shallots turn golden, dunk into the cooked dal. Mix well and adjust salt if required. Tastes fabulous with rice, vatha kuzhambu, chips, and some raw sliced onions (which is kinda weird, I know, but we eat it almost every day with rice at my mom’s place!).
