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.
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
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.
TIP: Add a teaspoon of gee/clarified butter on top for added flavor and aroma😋