Dholl Curry

Ingredients

• 1 seer (approximately 900 g / 2 lb) leaves (referred to in the preceding recipe — such as drumstick leaves or a similar edible green) (The source text references 'the above mentioned leaves' from a prior recipe in the chapter. Use drumstick leaves, spinach, or another firm edible green as an equivalent.)
• 0 to taste salt (Added to the boiling water for the leaves.)
• 1 spoonful (approximately 1 tablespoon, cooked) green pulse (dholl / split green gram / moong dal) (Boiled separately before being added to the dish.)
• 0 some (a light sprinkling, approximately 1–2 teaspoons) rice powder (rice flour) (Strewn over the mixture to help bind and thicken slightly.)
• 0 some (approximately 1 tablespoon) black pulse (urad dal / black gram) (Fried in ghee along with the red chillies before being added at the end.)
• 0 some (approximately 2–4 dried red chillies, adjust to heat preference) red chillies (dried) (Fried in ghee together with the black pulse.)
• 0 some (approximately 1–2 tablespoons) ghee (clarified butter) (Used for frying the black pulse and red chillies at the final stage.)

Instructions

1. 1Before you begin on the leaves, cook the green pulse (dholl / split green gram). Rinse 1 tablespoon of green pulse under cold water. Place it in a small saucepan, cover generously with water, and bring to a boil over medium-high heat. Reduce heat and simmer until the pulse is completely soft and tender, about 15–20 minutes. Drain and set aside. This step must be done first so the pulse is ready when needed.
2. 2Wash the leaves thoroughly under cold running water to remove any grit or dirt. Shake off excess water. Using a sharp knife and a chopping board, roughly chop or cut the leaves into manageable pieces — approximately 2–3 cm (1 inch) sections. You do not need to chop them very finely; rough cuts are fine.
3. 3Place the chopped leaves into a medium-to-large saucepan. Add enough water to submerge them and season the water with salt to taste (start with about half a teaspoon). Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook the leaves until they are completely tender and wilted, about 10–15 minutes. Once cooked, drain the leaves well using a colander or sieve. Allow them to cool slightly so you can handle them. Then, working in small handfuls, squeeze the leaves firmly to press out as much liquid (juice) as possible — you can do this by pressing them between your palms over the sink or wrapping them in a clean cloth and squeezing. Spread the squeezed leaves out in the pan or on a plate and allow them to dry a little further (a few minutes is fine; they should be relatively dry and clumped together, not wet).
4. 4Return the squeezed and dried leaves to the pan (off the heat, or on very low heat). Add the spoonful of separately boiled green pulse (from step 1) to the leaves. Stir gently to combine them evenly throughout the leaf mixture.
5. 5Sprinkle a light, even dusting of rice powder (rice flour) over the leaf and pulse mixture — about 1–2 teaspoons. Then mix everything together gently but thoroughly so the rice powder is evenly incorporated. The powder will help absorb any remaining moisture and subtly bind the mixture.
6. 6In a small frying pan or tadka pan, melt the ghee over medium heat. Once the ghee is hot and shimmering, add the black pulse (urad dal). Stir and fry for about 1–2 minutes until the black pulse begins to turn golden and fragrant — watch carefully as it can burn quickly. Add the dried red chillies to the pan and fry together with the black pulse for a further 30–60 seconds until the chillies darken slightly and are aromatic. Remove from the heat immediately.
7. 7Pour the hot ghee, fried black pulse, and red chillies directly over the leaf and pulse mixture (this is known as a tempering or 'tadka' — pouring the hot spiced fat over the dish to finish it). Stir gently to combine. Serve immediately while hot.