Arugula greens poricha kootu:
Arugula is one of the leafy greens variety, that is a immune enhancer. It is a nutrient dense leafy green, that confers a whole lot of health benefits.
Its rich phytonutrient content makes it a potent anti inflammatory food. It is immensely beneficial for the eyes, due to its high carotenoid content. It also helps in promoting gut health.
It is particularly rich in Vitamin A, K and folate.
This Poricha kootu boasts of Arugula as the star ingredient. This medley of cooked arugula with steamed toor dal and moon dal is a treat for the taste buds.
Let's proceed to the ingredients
Ingredients:
Arugula Greens- 1 bunch (stalks removed, thoroughly rinsed and roughly chopped)
Toor dal- 1/4 cup
Moong dal- 1/4 cup
Turmeric powder- 1 tsp
Asafoetida-a small pinch
Salt- to taste
Oil/Ghee- 2 tsps
Notes:
1. After rinsing the dals thoroughly, soak them in water for at least 4 - 5 hours prior to cooking. These dal varieties, in fact cook pretty quickly. Soaking lentils for a longer time, prior to cooking makes the nutrients more bio available. Folks who do not tolerate lentils very much, due to digestive distress, might try cooking well presoaked lentils, to see if it makes any difference.
Ingredients for the spice paste:
Grated coconut- 3 tbsps
Green chillies- 2 (adapt it to your spice preference)
Cumin seeds- 2 tsps
Grind the above mentioned ingredients to a smooth paste, adding needed water. This is the spice paste for this kootu.
Spices for seasoning:
Mustard seeds-1 tsp
Preparation:
Take the chopped greens,and soaked lentils, in a pressure cooker, and cook it for a tleast 3 whistles.
Once the pressure subsides, mash the cooked lentils and greens, with the back of the ladle.
In a kadai, heat 2 tsps of oil/ghee. When hot, add the mustard seeds and a pinch of asafoetida. Once, it is done spluttering, reduce the flame to medium, and slowly tip in the cooked lentils-greens mixture. Add the spice paste already prepared, and the needed salt.
Adjust the consistency of the kootu, and add water, if needed. Stir well to bring in all the flavors together. Cook covered for 5 minutes, over a medium flame.
Transfer the kootu to a serving bowl. This incredibly healthy kootu makes a great side for rotis. It can be had as an accompaniment for rice as well.
Notes:
1. A combination of leafy greens and dal varieties. can be used to make this kootu.
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| Arugula Greens Poricha Kootu |
Arugula is one of the leafy greens variety, that is a immune enhancer. It is a nutrient dense leafy green, that confers a whole lot of health benefits.
Its rich phytonutrient content makes it a potent anti inflammatory food. It is immensely beneficial for the eyes, due to its high carotenoid content. It also helps in promoting gut health.
It is particularly rich in Vitamin A, K and folate.
This Poricha kootu boasts of Arugula as the star ingredient. This medley of cooked arugula with steamed toor dal and moon dal is a treat for the taste buds.
Let's proceed to the ingredients
Ingredients:
Arugula Greens- 1 bunch (stalks removed, thoroughly rinsed and roughly chopped)
Toor dal- 1/4 cup
Moong dal- 1/4 cup
Turmeric powder- 1 tsp
Asafoetida-a small pinch
Salt- to taste
Oil/Ghee- 2 tsps
Notes:
1. After rinsing the dals thoroughly, soak them in water for at least 4 - 5 hours prior to cooking. These dal varieties, in fact cook pretty quickly. Soaking lentils for a longer time, prior to cooking makes the nutrients more bio available. Folks who do not tolerate lentils very much, due to digestive distress, might try cooking well presoaked lentils, to see if it makes any difference.
Ingredients for the spice paste:
Grated coconut- 3 tbsps
Green chillies- 2 (adapt it to your spice preference)
Cumin seeds- 2 tsps
Grind the above mentioned ingredients to a smooth paste, adding needed water. This is the spice paste for this kootu.
Spices for seasoning:
Mustard seeds-1 tsp
Preparation:
Take the chopped greens,and soaked lentils, in a pressure cooker, and cook it for a tleast 3 whistles.
Once the pressure subsides, mash the cooked lentils and greens, with the back of the ladle.
In a kadai, heat 2 tsps of oil/ghee. When hot, add the mustard seeds and a pinch of asafoetida. Once, it is done spluttering, reduce the flame to medium, and slowly tip in the cooked lentils-greens mixture. Add the spice paste already prepared, and the needed salt.
Adjust the consistency of the kootu, and add water, if needed. Stir well to bring in all the flavors together. Cook covered for 5 minutes, over a medium flame.
Transfer the kootu to a serving bowl. This incredibly healthy kootu makes a great side for rotis. It can be had as an accompaniment for rice as well.
Notes:
1. A combination of leafy greens and dal varieties. can be used to make this kootu.
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