Green's Daal

Recipes that can be made using fresh greens. 🌿

Name of the Dish: Dantin soppin Saaru [Amaranth Leaves]

What you need:

1 bunch Dantu/Amaranth
1 /2 cup toor daal
2 to 3 red chilli [spice can be adjusted]
5 - 6 pods of Garlic
2 tomatoes
1 small onion
1 teaspoon turmeric
Salt to taste

How to Make it:

• Pressure cook all the ingredients for 3 to 4 whistles or until they are cooked soft and can be mashed
• Head little oil/ghee, add the ingredients mentioned under seasoning.
• Garnish with coriander.
• This saaru can be made with different greens. A combination of 2 or more makes it more nutritious and tasty too.

Name of the Dish: Palak Pappu - Variation 01 [Spinach]

What you need:

1 bunch Palak/Spinach 
1 /2 cup toor daal
2 tomatoes
1 teaspoon turmeric

For Seasoning:

Mustard
Garlic
Curry Leaves
1 Onion [finely chopped]
2 Tomatoes [finely chopped]
1 tsp Chilli powder [spice can be adjusted]
1 tsp Garam masala powder

How to Make it:

• Pressure cook all the ingredients for 3 to 4 whistles or until they are cooked soft and can be mashed
• Head little oil/ghee, add the ingredients mentioned under seasoning. Cook until the onions and tomatoes are soft. 
• Mix the cooked daal, salt and let it boil well. Add hot water if the consistency of the daal gets too thick.
• Garnish with coriander.

Name of the Dish: Palak Pappu - Variation 02 [Spinach]

What you need:

1 cup washed toor dal 

4-5 tomatoes (ripe)

1/2 onion

4 chillies

7-8 garlic pods

Half lemon sized tamarind

1 bunch red amarantus/ methi /palak leaves

1/4 tsp methi seeds

1/2 tsp jeera

For Seasoning:

Mustard
Garlic
Curry Leaves
1 Onion [finely chopped]

How to make it:

• Put all the ingredients in a cooker and cook well for 3 - 4 whistles.
• Heat little ghee, add all the ingredients under seasoning.
• Add the cooked seasoning to the cooked daal and boil well.
• Adjust salt according to taste.

Name of the Dish: Vali Ambat [Malabar Spinach]

What you need:

1/2 bunch Vali [Malabar Spinach]
Salt to taste
1/2 cup Toor Daal 

For Grinding

1/2 cup coconut
1 small lemon sized tamarind
1 teaspoon jaggery
5 - 6 Red Chilli [Spice can be adjusted]

For Seasoning

Mustard
Hing/Asafoetida
Curry Leaves
2 - 3 Red Chilli
5 - 6 Garlic pods [crushed]

How to Make it:

• Clean the Vali/Malabar spinach in water and separate the leaves from the stem. Cut the stems to about an inch long.
• Pressure cook vali for 2 whistles with toor daal. Mash the daal.
• Add the ground paste and let it boil well.
• Heat little oil, add mustard, hing, curry leaves, and crushed garlic.
• Garnish with coriander

Name of the Dish: Drumstick Leaves Sambar

What you need:

1 bunch Drumstick Leaves cleaned
Salt to taste
1/2 cup Toor Daal 

For Grinding

1/2 cup dry coconut
1 tablespoon roasted channa daal
2 to 3 red chilli [spice can be adjusted]
1/2 teaspoon jaggery
1 small piece tamarind
1 small onion [optional]
Salt to taste

For Seasoning

        MustardHing/Asafoetida
        Curry Leaves
        2 - 3 Red Chilli
        5 - 6 Garlic pods [crushed]

How to Make it:

• Clean the Drumstick Leaves with no sticks.
• Heat a little oil, add cleaned leaves and sautee for 5- 10 minutes.
• Pressure cook toor daal and Mash it well.
• Add the ground paste and let it boil well.
• Heat little oil, add mustard, hing, curry leaves, and crushed garlic.
• Garnish with coriander.