Lentils, why legumes in general, form an integral part in an Indian menu. So its no surprise to find a large repertoire of recipes with lentils in such a kitchen. Combining greens with legumes are pretty common; Spinach Dal (Dal Palak), Red Chard Mixed Dal, and Channa Palak to name a few. This recipe is pretty similar to Red Chard Mixed Dal but instead of red chard I use Radish greens.
Talking about which, looking at fresh tops on these are a pleasure. The other day I got a bunch of Daikon radishes with their greens still intact and fresh. I plucked the greens to be used the same day while the root was stored for making Mooli Parathas and Sambar later on. And when I am tired or when the time is short, Dal is among the first choices to make. In my quest to incorporate greens in our diet at least 4 times a week, this stew makes my job easier.
Panchratna where “Panch” refers to five and “ratna” means precious gems correlates to the 5 different lentils that are used in this recipe. I have used basic seasoning but you can use whatever you like – add in some sambar powder and temper it with mustard seeds, black gram (urad), asafoetida, curry leaves and dried red chilli for a Southern style dal. Or add in some garam masala, cinnamon and cloves for a Northern version. As I mention, this is as versatile as you can imagine. Hearty, simple, nutritious and a great option for weeknights.(...)
Read the rest of Panchratna Dal with Radish Greens at Chef In You
© DK for Chef In You, 2014. |
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