Greens are our family favourite and we love trying out different seasonal green leafy vegetables. My friend has got a small green leafy veggie garden in her backyard and we are lucky enough to get fresh, organic and home-grown seasonal produce of leafy veggies along with seasonal vegetables time to time. But recently I found bachlae ki bhaji in a vegetable shop near my house and picked it up as its been ages since we had this slimy and glossy leafy vegetable.
Bachale ki Baji, which is also called as Malabar Spinach in English, Bachali Kura in Telugu, Pui Shak in Bengali is slimy leafy vegetable like okra with glossy leaves and stem. When cooked in combo with earthy toor dal (split pigeon peas) the slimness of bachale ki bhaji is reduced resulting in palatable bachale ki bhaji dal. This bachlae ki bhaji dal when served in combo with hot rice, ghee, pickle, stir fried veggie and pappad….makes a complete comfort meal any day. Check out how to make bachlae ki bhaji dal recipe step by step.
Bachlae Ki Bhaji Dal – Malabar Spinach Dal
- 1 bunch Bachlae ki Bhaji/Malabar Spinach
- 1 cup Toor Dal
- 1 Onion, sliced
- 2 Green chillies cut into half
- 1½ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 1 tbsp. Tamarind paste
- ½ tbsp. Sambar powder
- Salt, as per taste
- 1 tbsp. Jeera
- ½ tbsp. Mustard seeds
- 2 dry Red chilies
- 3 cloves Garlic, slightly crushed
- 8 fresh Curry leaves
- 1 tbsp. Oil
- Separate the leaves from stem (use tender stems and discard hard ones)and cut the leaves into small pieces. Wash thoroughly and leave in colander or sieve to drain excess water.
- Wash toor dal and add it to pressure cooker along with bachlae ki bhaji, sliced onion, green chilies, red chili powder, turmeric, sambar powder and tamarind. Give this a stir and add 3 cups of water.
- Pressure cook for 3-4 whistles or until the dal is soft. Turn off the flame and allow the steam to settle down. Remove the lid and using a wooden masher, mash the dal by adding salt and set aside.
- Now add oil to a heavy bottom cooking vessel and when it heats up add jeera, mustards seeds, dry red chili, crushed garlic and curry leaves. When the curry leaves start to change color turn off the flame and pour this tadka/tempering above the mashed dal and cover with lid for 5-10 minutes (This process helps in retaining the aroma and flavor of the tempering). Bachlae ki Bhaji Dal is ready to serve.
- I served this Bachlae ki Bhaji Dal with steamed hot white rice with a dollop of ghee, Andhra mango pickle, Karela fry and papad.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.