Monday, June 22, 2015

Beet Greens Lentil Curry


Leafy greens with Masoor/brown lentils sprouts is a wonderful Malvani preparation. Now that Spring has finally sprung here, farmers' markets are boasting fresh, tender vegetables. I found a bunch of beets with lush green leaves.
Swiss chard, spinach or any other leafy greens of your choice may be substituted.
Beet Greens with Lentils Curry
1 bunch of beet leaves, shredded roughly,
1 cup Masoor sprouts
salt to taste
1 tsp tamarind paste
Roast one after the other
3 cloves
1" cinnamon
1 tbsp. coriander seeds
1 green cardamom
10 black peppercorn
1 onion, peeled & sliced
2-3 cloves garlic
1/3 cup scraped coconut
5 red chilies
1/2 tbsp. oil
5-6 garlic cloves
1. Clean beet greens so there is no sand/soil. Shred roughly. Chop the stems.
2. Pressure cook greens and brown masoor sprouts using adequate water.
3. Roast spices, onion and coconut one after the other using few drops of oil as needed. Make sure that coconut, onion, garlic are fried till brown, not burnt.
4. Grind roasted spices to a smooth paste, adding tamarind paste, 1 tbsp. cooked masoor and water as needed.
5. Place cooked masoor and greens in a saucepan. Add ground masala and water to adjust the consistency.
6. Bring to boil. Switch gas to low. Let it simmer.
7. In a separate small saucepan, heat oil. Add garlic cloves. Fry till they are golden brown. Drizzle tempered oil and garlic over the curry.
8. Cover immediately and switch off the gas.
9. Serve with plain rice or flatbread of your choice.
Note -
1. Use only tender greens and stems. They should be cut without any pressure.

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