Toor dahl with winter greens is an excellent dish made tur Dal excellently cooked with a variety of natural winter greens that includes kale, Brussels sprout in a tomato and coconut milk based gravy and tempered with Indian spices. Brussels sprouts are a cultivar of wild cabbage grown for its edible buds. The leafy green vegetables are typically 2.5 to 4 cm in diameter and look like miniature cabbages.
The most common method of preparing Brussels sprouts for cooking begins with removal of the buds from the stalk. Any surplus stem is cut away and the surface leaves that are loosened by this cutting are peeled and discarded. Brussels sprout can be eaten boiled, steamed or roasted; however, boiling results in significant loss of anti-cancer compounds.
To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the centre of the stem to aid the penetration of heat. Whatever the way the cooking method is involved but it is important not to overcook those as till will render them gray a soft. Overcooking releases the glucosinolate sinigrin, which has a sulphurous odour.
The odour is the reason many people profess to dislike Brussels sprouts, having only ever tried them overcooked. Generally 6–7 minutes boiled or steamed is enough to cook them sufficiently. Brussels sprouts are extremely healthy and delicious when not over-cooked. But for some, the taste is too strong and overwhelming. Even Brussels sprout sambar tastes great.
Brussels sprout contain good amount of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their content in sinigrin. Apart from the Brussels sprout, using of kale in this recipe makes the dish delicious as kale has a strong flavor.
Kale is one of the healthiest vegetables around and one way to be sure to enjoy the maximum nutrition and flavor from kale is to cook it properly. The winter greens cooked in tomato and coconut milk gravy gives a tangy and sweet taste making the dish exceptionally delicious and nutritionally rich.
To prepare this scrumptious Toor dahl with winter greens, firstly cook toor dal with little turmeric powder and a teaspoon of ghee in the pressure cooker till 3 whistles. In a separate pan, melt little organic coconut oil and a little ghee together and add mustard and cumin seeds and when they crackle add little methi seeds (fenugreek seeds), urad dal, asafetida (hing) and fresh curry leaves.
When all the seeds start sputtering add chopped onions, ginger, green chili, garlic (all finely cut) and a little salt. Fry and when the onions starts browning a little bit add freshly chopped kale, Brussels sprouts (halved), sugar snaps (cut in pieces). Add the cooked tur dal and some water and stir. When the vegetables are nearly don’t (don’t let them become too soft), blend with a hand mixer.
For tempering, in a pan add little ghee and fry some cumin seeds, mustard seeds, fresh curry leaves, onion and tomato. When the tomato is cooked, add a little coconut milk. Serve with Basmati rice and top with freshly chopped coriander leaves and freshly cut up spinach (raw).
Green leafy vegetables are commonly used in Indian recipes and play an important part of a healthy diet. Some of the more popular greens that are commonly used are spinach (palak dal), bok choy, fenugreek (Dal with fenugreek leaves), mustard greens (sarson ka saag), kale, amaranth (thotakoora). These provide a great way for vegans to get their nutrients.
Do try this delicious recipe which is truly healthy and nutritious.
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Greens are packed with vitamins, minerals, and other nutrients that prevent cancer and other diseases and Indian cuisine have a variety of green leafy vegetable recipes that makes it easy and interesting to include them in our meals.