As the post was an afterthought, I didn’t take any pictures of the leafy greens or the stalks but you can see a good, clear picture here. We usually make a stir-fry or gravy of this with amaranth stalks but this time, after I finished using the leaves in daal, the stalks looked too good and fresh to throw away, so I used them for this stir-fry with a bit of the daal I had soaked for the main dish a little earlier.
Funnily enough, the stalks reminded me a lot of ladies’ fingers/okra – they gave off a bit of slime when I tossed them in the pan but gradually the goo wore off and I was rewarded with a crunchy, bright, dry stir-fry that was great with curds/yoghurt but can also be used as an accompaniment with a sambar or chaaru/rasam. It can even be served with plain rice.
Stalks, chopped – 2 cups
Toor daal/yellow lentils – a fistful, soaked for about 30-40 minutes
Garlic – 3-4 cloves, bruised/chopped
Red chillies – 3-4, broken
Mustard seeds – ½ tsp
Split urad daal/black gram - 1 tsp
Chilli powder – 1 tsp
Salt, to taste
Oil – 1-2 tsp
***A frying pan with a lid.
Heat oil, add mustard seeds.
Once they splutter, add the black gram, brown.
Add the red chillies and garlic.
Now add the daal with just enough water – it should cover the daal, but barely. Lower the flame.
Cover, and let the daal cook till it’s soft but not mushy. (It should hold its shape.) The test – if it’s not done, it will have a spot in the centre – boil till that spot disappears and the colour is uniform.
Now add the stalks, sprinkle some water, saute. Add salt and chilli powder. Cover.
Keep checking to see that the stalks don’t stick to the pan – sprinkle some more water if they do. Cook covered.
I didn’t cook it too long so there was quite a lot of bite and crunch in them, you can go in for a softer version.
I’m sending this off to Kalyn’s Weekend Herb Blogging, hosted this week by Rachel’s Bite. Bon appetit!
Weekend Herb Blogging Malabar Spinach/Ceylon Spinach/Bachalikoora/Green Leafy Vegetables Toor daal/Lentils