Recipe Review: Hari Tridali (Lentils and Greens Curry)

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A high-protein and high-iron lentil curry that does not compromise on taste.

Ingredients: (Serves 4)
For Curry,

30 gms red gram (tur dal)

30 gms green gram (moong dal)

30 gms bengal gram (chana dal)

50 gms fresh fenugreek leaves (methi leaves) finely chopped

100 gms spinach leaves (palak) finely chopped

100 gms tandarjo (collard greens) leaves finely chopped

1 tbsp chopped ginger (adu)

1 green chili chopped

3 pc tomato chopped in cubes

Water as required

Salt to taste

1 tbsp cumin seeds (jeera)

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder (haldi)

1/2 tsp red chili powder

For Tadka,

5tbsp oil

1tsp butter

1tsp cumin seeds

Asafoetida, a pinch

1tsp tumeric powder

4-5 pcs okra (bhindi) - cut in slits and sprinkle cornflour on it

1tbsp garlic finely chopped

50 gms fenugreek leaves (methi)

1tsp red chili powder

Cilantro to garnish

Method:

1) Soak the dals for 2 hours if possible (optional)

2) In a cooker, mix all the dals and green leaves, and add water

3) Add, ginger, green chili, tomatoes and water to cook

4) Close the lid of the cooker and cook until 3 whistles

5) Now take the cooked dal into a wok and add little more water, salt, whole cumin seeds, hing, tumeric powder, red chili powder and mix well.

6) For tadka, heat oil, add butter, cumin seeds, hing, turmeric powder and okra. Cook until okra is crispy.

5) Once the okra is crispy, add garlic, fenugreek leaves and red chili powder

6) In a serving bowl, pour the dal, garnish with cilantro and then add tadka on the top.

7) Serve this dal with rice or paratha.

Courtesy: Rasoi Show on ETV Gujarati