A recent phone conversation with friend sent me searching for choy greens in the supermarket. She mentioned to me that this green does not taste bitter and she uses it frequently. Choy was looking similar to amaranth leaves, so I decided to give it a try. I thought of making a sambar with choy so that the tamarind in the sambar minimizes the bitterness of the greens, if any. To my surprise, the sambar was really good and the choy greens blended well with the sambar. Maybe I can start using choy with moong dhal as well.

Toor dhal, ½ cup.
Onion, medium-sized, 1.
Tomato, medium-sized, 1.
Tamarind, lemon sized or 1-1/2 tablespoon tamarind juice.
Green chilies, 2.
Choy greens, 1 big bunch.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon.
Salt as per taste.
Turmeric powder, 1 teaspoon.
Mustard seeds, 1 teaspoon.
Red chili, 1.

Wash the toor dhal and cook for 3 whistles in a pressure cooker with a teaspoon of turmeric powder. Clean the choy and chop them into small pieces discarding the thick stems. Extract thick juice from the tamarind and keep aside. Chop the onion and tomato into small pieces and slit the green chilies into two. Heat a pan with a tablespoon of oil. When the oil is hot, add the mustard seeds. When the mustard seeds start to splutter, add the red chili. Then add the onions, tomato, and green chilies and sauté them for a few minutes until everything is blended together. Add the chopped choy and sauté for another minute. Add 1-1/2 cup of water, tamarind juice, 1 teaspoon chili powder, 2 teaspoons coriander powder, 1 teaspoon sambar powder, and cook closed under medium flame for 5-10 minutes. Then add the cooked dhal and cook for another 5 minutes. When the sambar is thick, turn off the stove and serve hot with rice.

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