I love Jihva. As usual, a month ago I had visions of the marvelous dishes I could cook up for Indira’s First Jihva Anniversary: Green Leafy Vegetables. How exciting!
I love them all: collards, chard, spinach, sorrel, on and on… if it’s green and leafy, I’ll try it at least once. But that was a month ago.
Along came tax time, school vacation and my vacation. Once I got back, somewhere between work and play, the prom for my daughter and student loan deadlines for my son, April the 30th snuck up on me. I haven’t yet had time to catch up on my blog reading, much less posting — but I couldn’t miss Jihva — especially not this one! Not to worry, I thought — I’ll just run look in the fridge — surely there’s *something*
I could whip up.
Nothing. Nada. Zip zero zilch!! There was no fresh greenery to be found. I had one bag of frozen spinach, and some really tired-looking curry leaves… but wait… curry leaves! In my fridge, even a little past their prime, curry leaves retain enough of their unique character to be tasty. What better way to use them up than for Jihva.
I bought a bag of chora dal in Michigan. I cooked the curry leaves along with the chora dal in the pressure cooker, and in fifteen minutes I had this mild, colorful dish infused with curry leaves. To spice it up, I sprinkled Revathi’s delicious no-oil Curry Leaves Podi, the proportions for which she kindly obtained from her mom in India! Thank you, Revathi 🙂
With a little freshly cracked pepper for garnishing, it made a tasty midnight snack even without rice or bread.
“Curry in a hurry”, indeed!
Curry Leaves Dal
1 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 c curry leaves
1/2 c chora dal, rinsed well
1/4 tsp turmeric
small bit of ghee
Revathi’s curry leaves podi
salt and freshly cracked pepper to taste
In a pressure cooker, heat the oil and roast the dals and curry leaves till fragrant. Add the rinsed chora dal and cook for a few minutes, then add about 1 1/2 c water. Cover the cooker, bring up to pressure and cook about 10 minutes (my cooker doesn’t have a whistle). Remove from the heat, and when the pressure falls, stir in a spoonful of ghee and another of Revathi’s curry leaves podi for a double shot of flavor.
Thank you Indira, for creating and sharing Jihva. Happy Anniversary!