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Before you jump to Pak Choi with Black Gram Dal recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Treats.
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A large variety of quick health snacks is easily obtainable. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to pak choi with black gram dal recipe. You can cook pak choi with black gram dal using 13 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Pak Choi with Black Gram Dal:
- Take 3 cups Pak choi (chopped)
- Prepare 1 medium Red onions (chopped)
- Provide 2 medium Tomatoes (chopped)
- Get 250 g Black gram (split)
- Provide 1 tsp Garlic (paste)
- Get 1 tsp Ginger (paste)
- Prepare 1 Green chili (chopped)
- Provide 2 tsp Lemon juice
- Use 1 tsp Cumin seeds
- Take 1 tsp Coriander seeds
- Take 1/2 tsp Turmeric powder
- You need 2 tsp Oil
- Get 1/2 tsp Salt
Instructions to make Pak Choi with Black Gram Dal:
- Pressure cook black gram with salt and turmeric up to 2-3 whistles (until mush).
- Cool it then open and using the back of a ladle, mash to a creamy consistency.
- Add the pak choi and cook for 2 minutes. Turn off flame and keep aside.
- In a pan, take a tablespoon of oil; add the cumin seeds with ginger garlic paste and sauté till the rawness disappear.
- Then add the onions and sauté till translucent. Add the chopped tomatoes, salt and green chillies. Cook until oil lightly separates from the edges.
- Pour the cooked dal and mix well. Cover and cook on low flame for 10 to 15 minutes. Turn off the heat and add lemon juice and coriander leaves.
Pak Choi, brassica rapa var. chinensis, is a type of Chinese cabbage and is widely used in East Asian cuisine. Pak choi is a distant relative of broccoli, cabbage and cauliflower. All of pak choi is edible, I just cut off and discard the very bottom of the stems. The leaves can be eaten raw in salad or are quick to wilt by steaming, sauteing or stir frying. Black gram or urad dal is commonly used in Indian cuisine.
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