I go to Indian groceries with mixed feelings: I’m excited about all the different Indian produce and ingredients that I’m about to buy, but at the same time I’m extremely worried about the bill that I have to pay at the end of my shopping spree. We go to Indian grocery may be once in 2 months and I don’t remember the bill ever being less than $150.
I get so excited seeing my favorite baby eggplants, bright green karelas (bitter gourds) and those ripe juicy mangoes, but my bubble bursts when I look at the prices. Well that doesn’t stop me from shopping there, but it just makes me disappointed that I’ve to pay a buck for 2 stems of curry leaves whereas my mom has endless supply of it right in her back yard. Life’s not fair.
Well the reason for my rambling is because the price I paid for this bachali kura almost made me cry thinking of the plant we had in our backyard back home. But as I said nothing stops, we still have to buy and eat. On a happier note, this dal tastes awesome. I like bachchali kura since it has a very mild, almost sweet taste and cooking with moong dal accentuates this sweetness and is just perfect with steamed hot rice with a dollop of ghee and some of that panchadara avakaya on the side. This makes life perfect or at least masks all the imperfections.
Moong dal – 1 cup
Bachchali kura (Malabar spinach/ red pohi) – 2 -3 cups, chopped finely
Green chilies – 2
Tomato – 1 medium, chopped
Turmeric – ¼ tsp
Salt – to taste
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chili – 2, broken
Hing (asafetida) – a pinch
Curry leaves – 8
- Pressure cook moong dal along with the greens, tomato, green chili and turmeric until completely cooked.
- Heat 2tsp oil in a medium sauce pan, add the tempering ingredients and once the seeds start to splutter add the cooked dal and salt.
- Add ½ cup of water if dal seems too thick. Simmer on medium-low heat for 5-10 minutes or until the flavors combine. Enjoy!!