Malabar spinach dal with raw green tamarind also popularly known as Bachali Kura Pappu in southern India. Major nutrients in Malabar spinach are vitamin b9, Iron, calcium, copper, magnesium. This protein rich leaves goes well with masoor dal, toor dal, and for stir fry.
Raw tamarind pods are rich in antioxidants and anti- inflammatory properties. Above all, intense tanginess of raw tamarinds elevates the taste of any recipe. These sour raw tamarind with immature seeds found in beginning of winters.
PURPOSE OF SOAKING DAL BEFORE COOKING:
Soaking the lentils in plenty of water will reduce the phytate levels which lowers the potential cause for bloating or gas. I usually soak them overnight and cook them in the morning after giving a quick wash. Along with soaking, cooking lentils with a lot of carminatives also helps.
WHAT ARE CARMINATIVES?
Carminatives are foods that help to soothe the digestive tract and help in reducing bloating and indigestion. Some herbs and spices in our kitchen have valuable carminative properties which are cumin, coriander, fennel, garlic, ginger, lemon, cinnamon, nutmeg.
How to make malabar dal with raw tamarind juice:
1 Wash the toor dal until it runs clean and soaking them until other ingredients are prepared.
2 Meanwhile, Chop the onion, green chili, garlic, and malabar spinach.
3 Drain the soaking water then give it a good rinse.
4 In instant pot, liner add soaked dal, water, turmeric, malabar spinach, onion, garlic, green chili.
5 Break tamarind pods into pieces and add them to a small bowl. Add 1/3 cup water and place this bowl on a small stand.
6 Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
7 When count down is done, quick release and remove the pot which is on top.
8 Add 1/3 cup water to boiled tamarind pods, squeeze and extract the juice.
9 Add tamarind juice, salt to dal and mash it with a ladle until the dal is smooth and soft.
HOW TO MAKE A PERFECT TEMPERING:
1 The crackling of spices and change in color indicates the process is completed. It takes only a few seconds be prepared to move fast.
2 Pour oil and ghee in a pan over high heat. When the oil is hot enough, reduce heat to medium.
CAN REPLACE GHEE WITH OIL
3 Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, red chili powder.
4 Turn off flame and pour this tadka on dal. Serve it with roti or hot rice.
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Malabar spinach dal with raw tamarind
Ingredients
- Toor dal - 1/2 cup
- Water - 300 ml
- Malabar Spinach - 2.5 cup
- Onion - 1/2 cup
- Thai green chili -9 chili For mild spice level - 5 chilis
- Garlic - 2 pods medium-sized
- Raw green tamarind - 1/3 cup or 3 large
- Turmeric - 1/8 tsp
- Salt - To taste
TADKA
- Vegetable Oil - 1/2 tbsp
- Ghee - 1/2 tbsp Can be replaced with oil
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Dry red chilli -1 optional
- Curry leaves - 4
- Hing or asafoetida - pinch
- Chili powder - 1/4 tsp
Instructions
- Wash the toor dal until it runs clean and soaking them until other ingredients are prepared.
- Meanwhile, Chop the onion, green chili, garlic, and malabar spinach.
- Drain the soaking water then give it a good rinse.
- In instant pot, liner add soaked dal, water, turmeric, malabar spinach, onion, garlic, green chili.
- Break tamarind pods into pieces and add them to a small bowl. Add 1/3 cup water and place this bowl on a small stand.
- Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
- When count down is done, quick release and remove the pot which is on top.
- Add 1/3 cup water to tamarind pods and squeeze and extract the juice.
- Add tamarind juice and salt to dal and mash it with a ladle until the dal is smooth and soft.
HOW TO MAKE A PERFECT TEMPERING:
- The crackling of spices and change in color indicates the process is completed. It takes only a few seconds be prepared to move fast.
- Pour oil and ghee in a pan over high heat. When the oil is hot enough, reduce heat to medium.
- Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, red chili powder.
Notes
Tamarind paste - 0.75 tbsp or tamarind - 10 grams
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