Arbai ke Patte
Equipment
- Bowl
- Blender
- Food processor
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 250 g (1 1/3 cups) urad dal rinsed and drained
- 12 Yam leaves
- Asafoetida pinch of
- 2 teaspoons Cumin ground
- 1 teaspoon Chilli powder
- 1 teaspoon Ginger ground
- 1 teaspoon Coriander ground
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled and grated
- 6-8 Green chillies de-seeded and very finely chopped
- 250 ml Vegetable oil (1 cup)
- 1 teaspoon Turmeric ground
- 2 teaspoons Amchoor
- Salt
- 1 Coriander (Cilantro) leaves sprig, to garnish
Instructions
- Soak the urad dal in a bowl of water for 2 hours. Drain, transfer to a blender or food processor, and process, adding a little water if necessary, to make a smooth thin paste. Transfer to a bowl.
- Remove the central stem from the yam leaves. Mix all the spices, except the Amchoor, and turmeric together in a bowl. Season with salt, then mix into the lentil paste.
- Smear the mixture lightly over each yam leaf. Roll the leaves into 2.5-cm / 1-inch thick flat rolls and place them on a board. Cut each leaf into 5-cm / 2-inch pieces and seal the ends with the reserved lentil paste. Continue this process until everything is used up.
- Heat half the oil in a kadhai or deep, heavy-based pan over high heat. Add 3 or 4 yam leaves at a time to the hot oil and fry for about 2 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Add the remaining oil to a separate large, heavy-based pan, pour in 500ml / 18fl oz (2 1/4 cups) water, and bring to a boil. As it boils, add the turmeric and the fried yam leaves, then reduce the heat and simmer for about 10 minutes until they are tender, but not too soft as they may break.
- When there is a little sauce left in the pan, sprinkle over the Amchoor and shake the pan lightly. Remove from the heat and garnish with coriander leaves.
- If you can't find yam leaves, you could use large spinach leaves, but the flavor of the dish will be quite different. If you use spinach leaves make sure you reduce the simmering time by half, to 5 minutes
Video
Nutrition
Sodium: 1410mgCalcium: 1057mgVitamin C: 907mgVitamin A: 7753IUSugar: 37gFiber: 267gPotassium: 41336mgCalories: 6848kcalSaturated Fat: 2gFat: 12gProtein: 138gCarbohydrates: 1562gIron: 50mg
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