In India, lot of leafy vegetables are consumed particularly during winter, when these are available in abundance, one of them is Bathua, known as lamb’s quarters, melde, goosefoot, manure weed. Cooking greens with lentils or pulses, is a good way to combine vegetarian protein with vitamins & minerals. Here is a simple recipe of cooking bathua leaves with Red Lentils.
Ingredients
2 bunch of Bathua leaves, thoroughly cleaned and hard stalks removed
1/2 cup of Red Lentil (you can adjust amount of Red Lentil based on whether you need a soupy consistency or a vegetable curry consistency)
1 teaspoon full of turmeric
1 teaspoon full of oil
Salt as per taste
3/4-1 cup of water
1 tablespoon full of Ghee (clarified butter) or unsalted butter
8-10 pods of garlic (I prefer keeping them whole, you may chop)
2-3 green chili (slit into half or finely chopped)
Method
Add bathua leaves, red lentil, salt, turmeric, oil and water in a 2L or 3L pressure cooker. Cook it for 1 whistle or 4 minutes. Let the pressure release on its own. In a wok, add ghee or butter, once hot, add garlic and green chilies, once garlic is browned, add cooked lentil & greens, adjust consistency and salt as per your liking.
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