Sunday, September 21, 2008

Bok Chay Pappu/Sambhar

Bok chay is a chinese cabbage, this chinese leaf vegetables r commonly used in Chinese cuisine..the leaves n the stem are really very tender, they get cooked very easily, they need just few minutes to get cooked well...they r usually prepared by the chinese as stir fry, i tried it out them with toor dhal as pappu/sambhar with usual ingredients, they tastes awesome.. when served with pickles with rice topped with ghee, no words to explain, really heaven...

2cups Bok Choy chopped
1no Onion chopped
1no Tomato chopped
1cup Toor dhal
1/4tsp Turmeric powder
3nos Green chillies slit opened
1/4tsp Mustard seeds
1/4tsp Urad dal
1/4tsp Asafoetida powder
2nos Dry red chillies
1tsp Lemon juice
2pinch  Sugar
3nos Curry leaves

Pressure cook toor dal with turmeric powder upto 3 hiss...keep aside n let them cool..heat enough oil in a pan, add the mustard seeds, urad dal, asafoetida powder n red dry chillies n let them splutters..add the chopped onions, chopped tomatoes n slit opened green chillies n stir them until they get well cooked, now add the chopped bokchoy n stir them well, add enough salt n 2 pinch of sugar n stir it until they shrinks..add enough water as per ur need to the cooked toor dal n add them to the veggies, cook them well until all the veggies get well cooked, add the lemon juice n curry leaves n put off the stove...

Mildly Spicy Bokchoy Pappu is ready to serve!!!

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