Bok Choy-Moong Dal Gravy (Kootu/Masiyal)

PREP TIME: 10 Mins

COOKING TIME: 15 Mins (10 Mins to pressure cook moong daal + 5 minutes)

Bok Choy is a type of Chinese cabbage typically added to stir-fried noodles, stir-fried vegetables, and soups. Here I have given a South Indian twist 😉 by replacing Bok Choy with Spinach.

Ingredients

Bok Choy – 1 bag (3 bunches)

Onion – 1 small onion finely chopped

Garlic – 2 cloves

Moong dal – 100 grams

Cumin seeds – 1 teaspoon

Urad daal – ½ teaspoon

Dried red chili – 1

Salt – per taste

Oil – ½ teaspoon

Procedure

STEP 1: Wash the moong dal, add peeled garlic, ½ teaspoon cumin seeds, and 200- 250 ml of water. Pressure cook until the dal is soft and mushy. It took me 3 minutes in the instant pot to pressure cook the dal.

STEP 2: Cut-off the ends of the bok choy bulbs, separate the leaves, wash the leaves thoroughly as there will be dirt stuck in the bottom.

STEP 3: Finely chop the bok choy and onion.

STEP 4: Heat oil in a pan, add the remaining cumin seeds, urad daal, red chili, and chopped onion. Sauté till the onion turns translucent.

STEP 5: Add in the chopped bok choy and salt. Cook for 4 minutes. The bok choy will reduce to 3/4 the quantity initially added and leave water on the sides.

STEP 6: Now add the cooked moong dal, mix well, and let the mixture cook for about 3 minutes or depending on your desired consistency. Cook a little longer if you prefer a thick gravy.