Description
Boy Choy is Chinese Cabbage with mild, sweet and extremely adapatable. They come in two varieties, either large bunch with matured leaf or as Baby Bok Choy, short stems with smaller leaf and available all year long in most super markets, farmers market or Chinese Stores. In this recipe of mine, have combined it with Split Moong to make this Keerai Paruppu (Dal).Bok Choy Paruppu / Bok choy Pappu / Dhal / Bok Choy Lentile Curry / Keerai Kuzhambu / Kulambu / Poricha Kootu / Bok Choy Greens / Baby Bok Choy
| Ingredients | |
|---|---|
| 1 bunch | Bok choy (or 2 small bunch) |
| 1 cup | Split green gram |
| 1 no | Onion |
| 3 clove | Garlic |
| 2 nos | Green chili |
| 2 tbsp | Fresh grated coconut (optional) |
| ½ no | Tomato (optional) |
| ¼ tsp | Mustard |
| ½ tsp | Cumin seeds |
| 1 no | Dry red chili |
| 5 nos | Curry leaves |
| ¼ tsp | Asafoetida |
| 2 tsp | Oil |
| 1 tsp | Salt (or to taste) |
Instructions
Trim the lower bottom of the bok choy bunch, separate each stalk and wash thoroughly. Chop them finely and wash again, drain and keep aside. Soak split green gram for 1/2 hour, wash, drain and keep aside. Now heat oil in a pan, splutter mustard, cumin seeds, dry red chili and curry leaves. Sprinkle asafoetida, add chopped onion, green chilies, garlic and fry for few minutes. Now add the green gram with 1 cup water, cover and cook over medium flame for 6 minutes or until its cooked fully. Add the chopped greens along with salt and cook further until the leaves gets wilted (about 3 minutes for baby bok choy and 5 minutes for matured stalks). When done add the grated coconut and chopped tomatoes, simmer for few seconds and switch off. Serve hot with rice topped with ghee.
Notes
Adding grated coconut is optional. Tomatoes are added to give little sourness and to make the gravy like keerai Kuzhambu, and its optional too.
You may also like Bok Choy Poriyal and some interesting combinations posted under Fruits and Vegetables Around the World.
Serves 4 approx.
4 Comments
Done…Taste was really good. Instead of green chilli’s i added a pinch of redchilli powder and turmeric powder…Thanx for your excellent receipe. Nowadays i’m cooking brocolli atleast twice a week, like broccoli curry, broccoli fried rice…thanx for teaching us a newest receipes with unusual veggies.
Have a great day
Dear Mullai ma’am, going to make bok choy dal now…will let u know the outcome
Have a great day
All these days i ve been making this Bok choy just the way we make paruppu keerai…and it is really tasty..will try this recipe now.
Sadhana Raveen
Mullai Ma’am, mouthwatering kootu…
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