February 9, 2012

Bok Choy Kootu

Bok Choy also know as Chinese leaf cabbage is a very popular crop in the oriental regions especially in China.  It is well known for its light, sweet flavor, crisp texture and nutritional value.   It is not only high in Vitamin A, Vitamin C and calcium, but also low in calories.  Combined with dal and minimal spices, this makes a very delicious and healthy side for rice.





1/2 cup of yellow moong dal
2lb of baby Bok Choy(each is about 3-4 inches in height)
Salt to taste
1/4 tsp turmeric
hing
1 tsp of cumin seeds
1/2 tsp sambar powder
mustard seed and urad dal for seasoning
oil or ghee


Wash the bok choy thoroughly.  Trim the ends of the bok choy and chop the rest including the stem part. You will lose almost a pound of bok choy after trimming.

Pressure cook the moong dal with little salt and turmeric.  Transfer the cooked moong dal to a wide mouthed vessel and add the chopped bok choy salt, cumin seeds to it.  Once it settles and shrinks a bit add the sambar powder and hing powder and cook further until all the raw smell is gone.

Splutter mustard, urad dal and add hing in the end to half a spoon of oil and add it to the kootu.

Serve with some hot rice.  

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