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Saturday, February 20, 2016

Nelabasale(Waterleaf) Tove

1 bunch of Water Leaf / Nelabasale
1/4 cup Bengal Gram seeds / Kadle bele
1 cup Yellow Lentils / Togari bele / Toor Dal
2 - 3 Amaranth leaves Stems / Drumsticks
20 - 25 Sorrel leaves / Gongura soppu
2 - 3 medium sized Tomatoes
1/4 tsp Turmeric powder
1 medium sized Onion
2 cloves of Garlic
3 - 4 Green Chillies
1 - 2 broken Red Chillies
1/4 tsp Turmeric powder
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 strand of Curry leaves
4 - 5 stands of  Coriander leaves
Big pinch of Asafoetida powder
Salt to taste
1 tsp Butter
2 tsp Oil

Wash yellow lentils, bengal gram seeds and put them in a pressure cooker. Add pinch of turmeric powder, salt, tomatoes, required amount of water and cook them well. Once the pressure goes off, mash them properly as shown in the picture below.

Chop onion into small pieces as shown in the picture below. Cut green chillies into two halves. Remove the outer cover of garlic pods and chop them into small pieces as shown in the picture below.

Chop the water leaves, sorrel leaves into small pieces as shown in the picture below. Chop the amaranth stem/drum sticks into 1 inch sized pieces as shown in the picture below.

Put mustard seeds, cumin seeds, broken red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafoetida powder, chopped onion and pinch of turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour. Add chopped leaves and saute them for 1-2 mins.

Add little amount of water, salt and mix them well. Cook them well by covering a lid for about 10 mins. Add cooked lentils and bring them to boil. Add salt, water if required. Keep the tove in medium/low flame for about 3-4 mins. 

Add chopped coriander leaves, butter, mix them well and switch off the flame. Mix well before serving. It goes well with Rice/Chapathis.