Dal bhaji

              I always faced a lot of difficulty when it came to finding out the names of the green leafy vegetables in English as such I know only Spinach and can only differentiate it from others but I enjoy devouring Dal Bhaji the recipe I'm sharing today from My Mom's Kitchen, it's made using what we call ambade ki bhaji and from google I found that it's also called Gongura leaves or Kenaf leaves. Kenaf leaves are very low in calories and rich in protein when compared with other leafy vegetables. They are rich in calcium, phosphorus and have good amounts of Vit C.

                 Dal bhaji is made mostly using chana dal (split chickpeas) but since my grand parents preferred Moong the tradition still continues in our family. Moong dal compared to other dals is one of the low carb pulses available and forms a good source of protein for vegetarians. My Mom uses this dal to prepare many Hyderabadi dishes which includes Hyderabadi khatti dal and Shami kebab do check them out.


    As for today's Dal Bhaji recipe it is very easy to prepare and gets easier if you leave the Moong dal soaking for a long period of time. Also, in this recipe you will find that no red chili powder is used hence more number of green chilies are added.

Ingredients:

For dal:

1. Ambada / Gongura / Kenaf - 12 bunches.
2. Moong dal - 1 cup
3. Green chilies - 8 to 10 nos.
4. Ginger garlic paste - 1 tbsp
5. Turmeric powder - 1 tsp
6. Salt - to taste.

For tadka:

1. Cumin seeds - 1 tsp
2. Dry red chilies - 4 nos
3. Curry leaves - 2 twigs
4. Oil - 3 tbsp

Method:

• Soak the dal in water for 30 mins.
• Remove the leaves from stems and wash well.
• Take all the dal ingredients in a pressure cooker except salt with enough water to soak the dal. 
• Place the lid and cook for 10 mins. If you skipped the soaking of dal then increase the cooking time accordingly.
• Remove from flame. When pressure subsides remove the lid and add salt as per taste. Do not add salt before else the dal may not cook through.
• Mash the dal using a masher.

                                                   

• Add 2 cups of water or a little more to get a little thin consistency. Mix well.

                                         

• Cook on medium flame for 5 minutes.
• Meanwhile prepare the tadka or the tempering for which heat oil in a pan.
• Add cumin seeds, followed by dry red chilies and curry leaves.
• Remove from flame add this tempering to the afore prepared dal. 

                           

• Serve hot. 

              

           This dal bhaji tastes delicious with steamed rice and some Tala hua ghosht on the side another of the famous Hyderabadi delicacy.

          You may also like to try other vegetarian side dishes like Raw banana fry, Tomato chutney, Khadi dal. Spring onions & moong dal wadi and Sweet corn curry from My Mom's Kitchen.

          Happy Cooking!!!