Friday 13 September 2013




Bathua 1bunch
Mustard oil 50ml
Cumin 1tspn
Onions 100gms
Garlic 10gms
Garam masala powder ½ tspn
Vegetable stock 100ml
Bay leaf 1leaf
Ginger 10gms
Asafoetida a pinch
Coriander powder 1tspn
Peppercorns 6 to 8nos
Green chillies 6nos
Channa dal 4tbspn
Salt to taste
Cinnamon powder a pinch


Remove bathua leaves from the stem. Discard the stems. Thoroughly wash under running water.  Peel & chop onions & garlic separately. Scrape and grate ginger. Chop chillies. Wash and soak the channa dal in water for about 2 hours. Coarsely crush peppercorns. Dissolve asafetida in 10 ml water.
Heat oil in kadahi. Splutter cumin. Add asafoetida. Stir for about 10 seconds. Now add in onions, ginger and garlic. Shallow till onions are soft and translucent. Add bay leaf, peppercorns and channa dal. Add vegetable stock & little salt. Cover and cook for about 10 minutes. Remove the lid; add in bathua leaves along with coriander powder and green chillies. Add little more salt. Stir occasionally and cook for about 15minutes or until the mixture becomes dry. Finally sprinkle cinnamon powder & garam masala powder. Dish out and serve with a hot Indian bread.

NOTE:  One has to be careful while putting in the salt, the leaves shrink, therefore it is advisable to put minimum of salt. The dish is rich in proteins, fibre and iron. So excellent for anaemia and helps in dealing with constipation and digestive disorders.

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