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

1. 1

   Pressure cook the dal with salt and turmeric up to 2 to 3 whistles (until mush).

2. 2

   Cool, open and using the back of a ladle, mash to a creamy consistency.

3. 3

   Add the bok choy leaves and cook for 2 minutes. Take off flame and keep aside.

4. 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. 5

   Add the dhaba tadka mix. Cook until oil lightly separates from the edges.

6. 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. 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. 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.

* Per serving · 4 servings · Values may vary.