Directions
(Butter & Garlic tempered puree of leaves – mustard, spinach, dill, radish, fenugreek)
Ingredients
- Mustard leaves — 1 large bunch
- Spinach — ¼ bunch
- Bathua — handful leaves
- Radish leaves — handful leaves
- Fenugreek leaves — handful leaves
- Turnips diced — 1 cup
- Channa dal — ⅓ cup
For tempering
- Clarified butter (Ghee) — 4 tbsp
- Salt — to taste
- Onion chopped — 3 tbsp
- Garlic chopped — 1 tbsp
- Ginger chopped – 1 tbsp
- Green chilly chopped — 1 no
- Chilly powder — 1 tsp
- Butter — a knob
Steps
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1
Done
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Wash & soak the channa dal for 15 mins. Wash all the greens to remove any dirt. Peel & cut the turnip into small cubes. In a vessel add channa dal and turnips along with 2 cup of water. Cook them covered till dal is almost cooked. Strain and remove the dal & turnips into a bowl. |
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2
Done
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In the same water add all the green leaves. Give them a quick boil and remove the leaves in chilled water. Once the leaves have cooled down squeeze all the water from them and add them to the jar alone with channa dal & turnips. |
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3
Done
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Add a dash of water and puree them. |
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4
Done
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In a fresh pan heat ghee. Add chopped garlic and cook it till garlic starts to brown. Add onions, ginger, green chilly and cook for 3mins. At this stage add chilly powder, stir and immediately add the puree. Cook for 15-20 mins. Add salt, stir and remove. Serve hot with a knob of butter. |
