December 27, 2013

Massoppu saaru (Greens and lentil curry)


It’s one of the easiest and healthiest curries, when you are crunched for time. Just throw in all the ingredients, and cook. Temper it, and you are done! 

What I used:
1 cup thogri bele (toor dal/masoor dal) Soak in 1 cup of water for 15-30 minutes, that way it cooks faster.
1 cup of fresh greens coarsely chopped (a single green or a combination of many, like spinach, dill, cilantro, dantu (red chinese green or amaranthus)
6-8 green hot chilies finely chopped
3-4 fresh garlic petals, chopped or slightly crushed with a rolling pin
1 small sized shallot/onion
1 medium sized tomato
1tsp coconut flakes dry/fresh (optional)
½ tsp cilantro seed powder
¼ tsp turmeric
Salt to taste

To temper: 1 tsp ghee/oil, a little mustard and cumin seeds. A few green chilies, curry leaves and a pinch aseofotida.

In a thick bottom pan/cooker pan, add in all the vegetables, greens, soaked dal, and salt. Cook for 12-15 minutes on medium heat. Pressure cooking it is faster. One or two pressures are ideal. Once they are all soft and cooked, use an egg beater, or a manual hand churner, and churn the mixture for about 30 seconds, so the dal and greens blend. Temper it. 


In a small pan, on medium heat, add ghee. When it shimmers, add mustard and cumin seeds. Cover; when they are done splattering, add green chilies, curry leaves, and hing. Cover. When that is done splattering, turn off the heat. Add cilantro seed powder and turmeric to the tempering. Immediately turn it into the cooked dal mixture. Stir in and cook for a couple of minutes. Serve hot with ragi mudhe or soft cooked rice and a dollop of ghee. Yum! Enjoy!