Bachala-palak pappu

These bachala leaves (malabar spinach)can be found in any chinese vegetable store.At first i was unware that these were the greens mom used to make daal with.Only palak and gongura were known to me.These have  thicker stems than palak and they are  goeey when cut same as okra  .

bachala/malabar spinach

          
When i was a kid ,we had this creeper in our backyard and they had these little dark purple fruits,we use to open the fruit and paint our nails with it.It was such fun.
        
Now i feel so happy seeing them in my backyard.
I mix both bacchala and palak(half and half).i found it more tasty this way,if you want you can make it only with bacchala.But do try both ways and you would feel the difference.

palak

I hope you will love this daal

our weekend lunch-bachala pappu,eggplant fry and donakaya(tinda) fry

Ingredients:

Toor daal (arhar daal/kandi pappu)-1/2cup (washed)
Chana daal-1/4 cup(washed)
Bachala aaku/malabar spinach - 1 cup (washed and chopped)
Spinach leaves/palak - 1 cup(washed and chopped)
Turmeric-1/2 tsp
Red chilli powder-1/2 tsp
Green chillies-2-3,slit lenghtwise
Tomato-1 small
Onion-1 small (chop half in big chunks and remaining half thineley sliced)
Tamarind pulp-1/2 tsp

For seasoning/tadka:
Red chillies-2 broken
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Chana daal-1tsp
Thinely sliced onions
Garlic-2 crushed
Asafoetida-pinch(optional)
Curry leaves-1 sprig

Method:

1. In a pressure cooker,place daal,add 2 cups of water.

2. Add turmeric,red chilli powder,green chillies,chopped greens,chopped tomato,chunks of onions and      lastly add the tamarind pulp.
3. Pressure cook on medium high till 2 whsitles,reduce the flame to slow and wait for 1 whistle or 5 mins.
   (If you are cooking in open pan you have to cook it till the daal is soft and done.)
4. When the steam escapes from the cooker,open it .

    Add salt , mash the daal with

   a spoon or masher.

Adjust the consistency accordingly-if you have more water in the daal,cook openly till the water evaporates OR if you need more watery ,add hot water.
5 On a medium flame heat oil in a small pan,add the mustard seeds and as they crackle add the cumin seeds,urad daal,red chillies,after 5 secs add sliced onions,fry til they are golden brown,add the crushed garlic and curry leaves,fry for another 10 secs.

6 Mix it in the prepared daal and cook the daal on  slow flame for 2 mins,allowing daal to embrace the tempering smell.Donot cook too long as it changes the fresh daal taste.

7 Serve with warm rice and a stir fry veggie or chicken fry or even pan seared shrimp.

Happy Eating...!!!