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Indian lentil curry with greens in black bowl
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Bok Choy Dal Tadka (Dhaba style)

Course: Side Dish
Cuisine: Indian, North Indian

Ingredients

  • White urad dal – 1 cup
  • Turmeric powder – ½ tsp
  • Salt – to season
  • Bok choy – 1 bunch trim and roughly chop leaves
  • For tempering:
  • Butter – 1 tbsp
  • Cumin/jeera seeds – 1 tsp
  • Ginger-garlic paste – ½ tsp
  • Green chillies – 2 slit lengthwise
  • Red onion – 1 small chopped finely
  • Tomato – 1 large chopped finely
  • Dhaba spice mix – 2 tsp
  • Lemon – juice of one lemon
  • Coriander leaves – ½ cup finely chopped
  • Dhaba spice mix:
  • Cumin seeds – 1 tbsp
  • Coriander seeds – 2 tbsp
  • Fennel/saunf/perinjeera seeds – 1 tsp
  • Cloves – 1 tsp
  • Cinnamon stick – ½ inch
  • Kashmiri red chilli powder – ½ tsp
  • Ground mace – ¼ tsp
  • Turmeric powder – 1 tsp

Instructions

  • o make the dhaba spice mix:
  • Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) in a pan. Add the turmeric powder, chilli, mace powder and roast some more. Cool a bit and make a fine powder of the spices. Store in an air tight container.
  • To prepare the dal:
  • Pressure cook the dal with salt and turmeric up to 2 to 3 whistles (until mush). Using the back of a ladle, mash to a creamy consistency.
  • Add the bok choy leaves and cook for 2 minutes.
  • In a pan, take a tablespoon of butter; add the cumin seeds with ginger-garlic paste and sauté till the rawness disappears. Then add the onions and sauté till translucent. Add chopped tomatoes, salt and green chillies.
  • Add the dhaba tadka mix. Cook until oil lightly separates from the edges.
  • Pour the cooked dal and mix well. Cover and cook on low flame for 10 to 15 minutes. Turn off heat and add lemon juice and coriander leaves.