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Main Ingredients | Colocassia Leaves, Split Pigeon Pea |
Cuisine | Karnataka |
Course | Main Course Vegetarian |
Prep Time | 41-50 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 10-12 colocassia Leaves
- 1 cup split pigeon peas, soaked for ½ hour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 tablespoons oil
- 1/4 teaspoon mustard seeds
- 1-2 dried red chillies
- 3-4 garlic cloves, crushed
- 8-10 curry leaves
- 1/4 cup scraped fresh coconut
- 1 tablespoon lemon juice
Method
- Wash and wipe the colocassia leaves dry and trim the thick veins. Shred them finely.
- Boil five cups of water in a non stick pan and add the shredded leaves and drained dal.
- Cover and cook for twenty minutes or until the dal is tender.
- Stir in turmeric powder, red chilli powder, coriander powder and salt
- Cook further for a couple of minutes and remove from heat.
- Heat oil in another non stick pan and add mustard seeds.
- As they splutter add red chillies and garlic and sauté until garlic turns golden brown.
- Add curry leaves and the cooked dal and colocassia leaves and let it come to a boil.
- Serve hot garnished with coconut and lemon juice.
Nutrition Info
Calories | 988 |
Carbohydrates | 127.1 |
Protein | 49.1 |
Fat | 31.4 |
Other Fiber | Fiber- 28.1gm |
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