Friday, 17 March 2017


Blacknight shade herb is widely grown in our native villages and urban areas. This herb is consumed by us for ulcer treatment. We know its medicinal benefits and we utilize it in various versions of cooking.

Today's posting is nightshade green dal in our blog.


Greens one cup
Cooked mysore dal one cup
Garlic three cloves
Cumin seeds one spoon
Cumin roasted powder half spoon
Mustard seeds one spoon
Sesame oil one tablespoon
Shallots peeled nd chopped half cup
Curry leaves one sprig
Tomato one finely chopped
Green chilies two
Pepper powder one spoon
Coconut gratings half cup
Asafoetida one pinch
Salt to taste


Pressure cook dal with one spoon of turmeric and few drops of castor oil.
Wash and chop the greens.
Peel off the shallots and chop
Heat the sesame oil over a medium heat.
Add mustard seeds to pop up
Add green chilies and tomato dices.
Saute for a minute.
Add cooked dal and allow to cook for a few seconds.
Meanwhile blend garlic cloves, cumin seeds and powder, pepper powder.
Coconut gratings and few curry leaves.
Once they ground into fine paste, add the paste to the cooking dal.
Add adequate salt and cook for a while.
Sprinkle asafoetida and mix well.
Switch off the flame.
Transfer into a bowl as green dal.

Have with hot steamed rice or idlies.
Yummiest food in the world.

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