This palya is a super food in terms of nutrients. It
is rich in protein, iron, vitamins & minerals with combination of pulse Green
gram & leafy vegetable amaranth leaves (dantin soppu/ harive soppu).
Mung bean or Green gram is known to be a best lentil
which is easy to use either in cooked or raw form. 100gram of this supplies about
50% of daily required protein to our body! It also is rich in fibre, vitamin (A,
B, C), Calcium, magnesium, potassium, sodium and other nutrients. It is a great
food for kids, pregnant & diabetics too…
Being born & brought up in South canara, we used
to have limited greens in our daily food. Malabar spinach (basale) &
Amaranthh (harive) are the 2 major leafy vegetables found in our regular
cooking. Amaranth is one nutritious vegetable with high levels of vitamins
& anti-oxidants. It tastes great if used in tender stage. Both stem &
leaves are edible.
I am sharing a simple palya/ subji/ stirfry with
green gram & amaranth leaves today. It is less spicy and hence can be
consumed as it is. It also makes a great combination to chapathi/ roti and rice.
Preparation
time: 20 minutes, excluded soaking time (green gram)
Cooking
time: 10 minutes
Serves:
3-4
Ingredients:
Green
gram – ¾ cup
Amaranth
leaves with stem – 1 bunch/ 2 cups (chopped & tightly packed), preferred
tender
Green
chillis – 1-2, adjust to taste
Salt
– to taste (1 tsp)
Jaggery
– 1 tsp
Turmeric
powder – 1 pinch
Oil
– 2 tsp
Mustard
seeds – 1 tsp
Channa/
gram dal – 1 tsp
Fresh
grated coconut – 2 tbsp (optional)
Method:
- Wash and soak green gram in water for 4 hours (overnight).
- Clean the greens, wash (suggested in warm salt water & then in running water).
- Chop the cleaned leaves along with stem roughly.
- In a pressure cooker, prepare a seasoning of oil, mustard & gram dal. On spluttering add slit chillis.
- Now, add washed green gram (soaked) & chopped leaves.
- Add salt & jaggery. Sprinkle very less water (2 tbsp).
- Close the lid and cook for 1 whistle.
- When pressure settles down, open the lid. If water content is more, and you prefer dry palya, then boil it once again in high flame & let the water content evaporate.
- Switch off the stove once done and garnish with the grated coconut.
- Serve with rice & ghee or with roti.
Notes:
- Consistency of the palya can be adjusted as you like.
- It can also be prepared by frying the greens in oil (tadka/ seasoning) and then adding precooked green grams.
- Jaggery can be avoided too.
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