Bok Choy Dal Tadka (Dhaba Style)/Bok Choy In Spiced Lentil Curry Recipe

Name: Bok Choy Dal Tadka (Dhaba Style)/Bok Choy In Spiced Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dal/lentils and tempering; 1 cup White urad dal/Vigna mungo/white lentils; 1/2 teaspoon Turmeric powder; 1 teaspoon salt; 2 cups bok choy, trim and roughly chop leaves; 1 tablespoon butter; 1 teaspoon cumin seeds; 1/2 teaspoon ginger-garlic paste; 2 green chillies, slit lengthwise; 1 red onion, chopped finely; 2 tomato, chopped finely; 2 teaspoons dhaba spice mix; 2 teaspoons lemon juice; 1/2 cup coriander leaves, finely chopped; Dhaba spice mix and tempering; 1 tablespoon cumin seeds; 2 tablespoons coriander seeds; 1 teaspoon fennel seeds; 1 teaspoon cloves; 1/2 piece cinnamon bark; 1/2 teaspoon kashmiri red chilli powder; 1/4 teaspoon mace powder; 1 teaspoon turmeric powder

Servings: persons

For the dal/lentils and tempering
1 cup White urad dal/Vigna mungo/white lentils
1/2 teaspoon Turmeric powder
1 teaspoon salt
2 cups bok choy, trim and roughly chop leaves
1 tablespoon butter
1 teaspoon cumin seeds
1/2 teaspoon ginger-garlic paste
2 green chillies, slit lengthwise
1 red onion, chopped finely
2 tomato, chopped finely
2 teaspoons dhaba spice mix
2 teaspoons lemon juice
1/2 cup coriander leaves, finely chopped
Dhaba spice mix and tempering
1 tablespoon cumin seeds
2 tablespoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cloves
1/2 piece cinnamon bark
1/2 teaspoon kashmiri red chilli powder
1/4 teaspoon mace powder
1 teaspoon turmeric powder

1
Pressure cook the dal with salt and turmeric up to 2 to 3 whistles (until mush).
2
Cool, open and using the back of a ladle, mash to a creamy consistency.
3
Add the bok choy leaves and cook for 2 minutes. Take off flame and keep aside.
4
In a pan, take a tablespoon of butter; add the cumin seeds with ginger-garlic paste and saute till the rawness disappears. Then add the onions and saute till translucent. Add chopped tomatoes, salt and green chillies.
5
Add the dhaba tadka mix. Cook until oil lightly separates from the edges.
6
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.
7
Dry roast the whole spices (cumin, coriander seeds, fennel seeds, cloves and cinnamon) in a pan. Add the turmeric powder, chilli powder,mace powder and roast some more.
8
Cool a bit and make a fine powder of the spices. Use necessary amounts for the dish and store remaining if any in an air tight container.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the dal/lentils and tempering, 1 cup White urad dal/Vigna mungo/white lentils, 1/2 teaspoon Turmeric powder, 1 teaspoon salt, and more.

Yes, Bok Choy Dal Tadka (Dhaba Style)/Bok Choy In Spiced Lentil Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bok Choy Dal Tadka (Dhaba Style)/Bok Choy In Spiced Lentil Curry

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