Prep Time: 02 Hour 30 minutes

Cook Time: 30 minutes

Servings: 2 Servings

There are many ways to incorporate greens into our daily diet. Greens with lentils have been the most popular and traditional way in Indian cuisine. Here is a traditional Palakkad style curry using Chaulai/ Amaranth greens, I learnt from my mother-in-law. Tastes great with rotis or rice or plain cooked millets.

Ingredients

• Chaulai greens: 2 cups
• Arhar dal: 1/4 cup
• Rock salt: to taste
• Turmeric: ½ tsp
• Spice Paste
• Fresh coconut: 1/3 cup(grated)
• White Urad dal: 1tbsp
• Red chillies: 2 nos
• Cumin seeds: ½ tsp

Method

• Soak arhar dal for around 2 hrs.
• Cook well with enough water into a mushy dal. Stirring frequently to avoid burning.
• Separate the leaves and the stem of Chaulai/ amaranth greens. Chop the stems into small pieces.
• Steam the leaves and stem separately for around 4minutes or until just wilted. Do not overcook.
• Cool the leaves and blend into a paste.
• Dry roast white urad dal and red chillies until the dal turns light brown. Cool and grind with coconut and cumin seeds with water to get a thick smooth paste.
• To the boiled dal, add salt, turmeric, greens paste and pieces of the steamed stem. Once boiled add ground coconut paste.
• Make a tempering by dry roasting mustard seeds.

Wellcure Tip:

• The end product should have the consistency of dal that we usually serve with rotis. So add water accordingly.
• The stem of the greens I used were extremely tender. You can choose not to use them if they are not tender.

Eating Guide:

• Food group lentils, nuts, and greens.

• Lentils are rich in fibre and a good source of proteins as well.

• Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.

• Nuts provide good fats and protein for the body.

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