Bok Choy, also known as Pak Choi, Pecking Cabbage or Chinese Cabbage is a vegetable most associated with Chinese cuisine. Our South Indians are used to having different varieties of green leaves (keerai). However, Indians living abroad can only find Palak most of the time. Recently my friend recommended me to try Bok Choy. This is what made me try dhal recipe with Bok Choy and it was delicious with rice :-)
It is hightly nutritious and packed with health, fitness and fat loss enhancing nutrients. These nutrients have been suggested to aid recovery from sports and exercise injuries by strengthening cell walls and reducing inflammation.
INGREDIENTS:
Bok Choy - 3 Bunches
Moondhal - 1/2 Cup
Onion - 1 Finely chopped
Tomato - 1 Finely chopped
Ginger paste - 1/2 Tsp
Garlic - 2 Finely chopped
Chilli powder - 1/4 Tsp
Coriander powder - 1/2 Tsp
Turmeric powder - a pinch
Salt - as needed
Oil - 1 Tsp
Cumin seeds - 1/4 Tsp
HOW TO MAKE:
Pressure cook the moongdhal with 1 cup of water, mash it well and keep it aside.
Heat oil in a pan and fry the cumin seeds add onion and garlic and fry until it get transparent. Add chopped tomatoes, chilli powder, coriander powder, turmeric powder and salt and cook it for 5 mins. Add the moongdhal and enough water, reduce the flame and cook and allow it to boil.
Wash the Bok Choy and cut into pieces and add into the moondhal masala. Turn of the stove. The leaves need not to be cooked.
Serve with hot rice. It is the best side dish for vatha kuzhambu or kara kuzhambu :-)
TIPS:
You can grind and make a smooth paste of 1/4 cup grated coconut with 1/2 tsp cumin seeds. Before add the Bok Choy you can add the coconut paste as we prepare for kootu. We can call it as Bok Choy Kootu :-)
Add garam masala and make a thick gravy and that can be served for chappathi.
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