Monday, April 25, 2011

Tanni Saar (Sweet Leaf In Dhal Gravy)


No dhal, no Indians. Agreed? Where are you Indians? Can you hear me calling out? Come out please. Don't hide. Please support another Indian instead of supporting the other races. I know we should support all Malaysians regardless of race, colour, religion, shape, size, status, age and sex, but right now this Indian lady need a helping hand. Not for money. No-no. I'll never ask anyone for money. No worries please. Just help me in a simple question. Dhal is a must in our house right? Yes nava-k. Thank you nanbas and nanbies. I love you too. Now, lets come back to the recipe for the day. Remember, I taught you how to make Dalca/Dhal Mutton Curry and Sambar/Indian Dhal Curry? That's right, now you are talking.


Today, we are making this runny dhal gravy with sweet leaf/cekur manis. Runny means tanni. Hello-hello, stop imagining gulping down Toddy mixed with Guinness Stout. I wasn't referring that tanni. I'm referring to water. Then again, I don't mind toddy once a while, coconut milk is also the favorite Indian ingredient. Though I won't encourage coconut milk for every other dish, it's a must for  tanni saar. Can I go now please? Thank you.

Ingredients
1 cup yellow dhal
1 tsp turmeric/kunyit powder
Water - as needed
** Add all these ingredients into a pot, simmer until the dhal is soft.

Other Ingredients
5 shallots - gently crushed
5 garlic - gently crushed
2 cups thin coconut milk (more for more gravy)
1 bunch of cekur manis/sweet leaf - pluck the leaves out
3 dried red chillies
1 tsp mustard seeds
2 sprigs curry leaves
Lime juice - as needed
2 tbsp of oil
Salt for taste

Method:
When oil is heated, sauté shallots and garlic, after which add in the chillies,curry leaves and mustard seeds.
Stir and tip into the dhal mixture.
Pour in the coconut milk and add the leaves.

Stir and simmer to soften leaves. 
Season with salt and pour in lime juice.
Stir and remove from heat.
Don't forget to trend alongside "cook with nava-k" on every other social media please!!


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8 comments:

  1. have to soak the dhall seed first or not?

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  2. We always love the leafy veggies. Lots of palak, lettuce, and keera to keeps us healthy. We are tired of Sambar in Chennai. I mean you get it everywhere but you get the best sambar in Chennai tho.

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  3. Is this a traditional Indian dish? Never seen in restaurant before.

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  4. This dish looks so healthy and yummy! I'll definitely look for sweet leaf the next time I go to the Asian store so I can try this!

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  5. hi nava. i always love pucuk manis too. i can eat this veggies twice a week and its very nutritous too. may be i try out your recipe this evening. Looking forward

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  6. Kucing - Australian dhal does not need to be soaked as boiling is good enough soften.

    Sailor - yeh, heard plenty about the sambar in Chennai from my hubby.

    ChehCheh - its actually quite common to find this at Indian Restaurants.

    Tina - my friend in US grows this veg in her garden.

    Maznah - surely its nutritious.

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  7. This is my childhood food. My dad used to cook this back then! maybe I could and cook this for him now. thanks for sharing dear!

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  8. This is new for me. It looks healthy and yummy. I will try it out. Yum yum :)

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