pepperhead212
Executive Chef
Last night, I made a dill leaf curry, with some butternut and sweet potato, and some greens - some of those hydroponics greens, from a few days ago. The butternut was not the most ripe, as I picked it green, back in November!
I started it in the Instant Pot, sautéeing a diced onion and about a tb of minced green Thai peppers, a few minutes, then I added about a tb of garlic and ginger, and cooked about a minute, then added about 3 c diced butternut, and 1 c diced sweet potato, 1 c chana dal, soaked about 30 minutes, 3/4 tsp turmeric, and 3 c water. I added about 1 tsp salt (more later), then set on MANUAL for 15 min, then let it release naturally. While that was cooking, I cut up the kale and bok choy greens, then steamed it with just the water on the leaves, then blended the cooled leaves with about a half cup of dill leaves, until almost smooth.
When the butternut was finished, I removed the lid, then stick blended the mix until all the cubes were gone, leaving some of the dal, for texture. Then I added the greens/dill, and let it simmer, while I prepared the tarka. I heated 2 tsp oil, and added 3/4 tsp each mustard seed and cumin. When it started crackling, I added 3 byadagi chilis, broken in half, cooked a few more seconds, added a dozen curry leaves, cut in half, and 3/4 tsp asafoetida, cooked about 10 seconds longer, then scraped this into the curry, then added a little more salt. I simmered it about 3 minutes longer, then served, with a WW bread stick, halved both ways, and held briefly over a gas burner.
The butternut, sweet potato, and chana dal, pressure cooked 15 minutes.. by pepperhead212, on Flickr
The cubes and dal, stick blended, ready to stir the greens and dill purée in. by pepperhead212, on Flickr
A good amount of Russian kale and bok choy greens, ready to steam. by pepperhead212, on Flickr
Greens, steamed down to about a cup, ready to blend together with the dill. by pepperhead212, on Flickr
About a half cup of dill leaves, to blend with the greens. by pepperhead212, on Flickr
Green purée stirred in, and now the tarka added, to simmer about 3 minutes longer. by pepperhead212, on Flickr
Finished curry,, with a WW bread stick, cut into quarters. by pepperhead212, on Flickr
Had at least 4 extra bowls of it, for leftovers.
I started it in the Instant Pot, sautéeing a diced onion and about a tb of minced green Thai peppers, a few minutes, then I added about a tb of garlic and ginger, and cooked about a minute, then added about 3 c diced butternut, and 1 c diced sweet potato, 1 c chana dal, soaked about 30 minutes, 3/4 tsp turmeric, and 3 c water. I added about 1 tsp salt (more later), then set on MANUAL for 15 min, then let it release naturally. While that was cooking, I cut up the kale and bok choy greens, then steamed it with just the water on the leaves, then blended the cooled leaves with about a half cup of dill leaves, until almost smooth.
When the butternut was finished, I removed the lid, then stick blended the mix until all the cubes were gone, leaving some of the dal, for texture. Then I added the greens/dill, and let it simmer, while I prepared the tarka. I heated 2 tsp oil, and added 3/4 tsp each mustard seed and cumin. When it started crackling, I added 3 byadagi chilis, broken in half, cooked a few more seconds, added a dozen curry leaves, cut in half, and 3/4 tsp asafoetida, cooked about 10 seconds longer, then scraped this into the curry, then added a little more salt. I simmered it about 3 minutes longer, then served, with a WW bread stick, halved both ways, and held briefly over a gas burner.
The butternut, sweet potato, and chana dal, pressure cooked 15 minutes.. by pepperhead212, on FlickrThe cubes and dal, stick blended, ready to stir the greens and dill purée in. by pepperhead212, on FlickrA good amount of Russian kale and bok choy greens, ready to steam. by pepperhead212, on FlickrGreens, steamed down to about a cup, ready to blend together with the dill. by pepperhead212, on FlickrAbout a half cup of dill leaves, to blend with the greens. by pepperhead212, on FlickrGreen purée stirred in, and now the tarka added, to simmer about 3 minutes longer. by pepperhead212, on FlickrFinished curry,, with a WW bread stick, cut into quarters. by pepperhead212, on FlickrHad at least 4 extra bowls of it, for leftovers.
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