Lal Math Bhaaji - a healthy indulge

Hi friends. I am posting a very simple but a very nutritive  leafy vegetable today that is Lal  Math / Lal Chavali it is also called Lal Bhaaji in Chhattisgarh. This red leafy vegetable has a nice taste and is very rich in Iron, a mineral needed by people in all age groups. Iron as we all know is an important constituent of Haemoglobin a red pigment which carries oxygen in our body.

This is very healthy to eat during Pregnancy as it’s easy to digest and rich in essential nutrients. It’s very nutritive for growing children too. And addition of lentils in the Bhaaji, adds protein component to it which are very important for cell growth.

This  veggie is close to my heart as I have loved eating it since my childhood at my grand mom’s place fresh from the farm. It had a different taste and colour which we do not get today. But for a change this particular batch that we got,  after so many years tasted very similar that I ate at my Grand mom’s place. So I thought of sharing it with every one.

This goes best with hot steaming rice with ghee on top. If the leaf is of good quality the entire rice turns reddish in colour with it’s juices. Mine just happened.

Ingredients

a large bunch of lal bhaji/ lal maath

4-5 garlic pods

4-5 green chilies

2 onions finely chopped

1/2 cup soaked bengal gram

1/2 tsp turmeric

1 tsp red chili pwd

1 tsp mustard

salt to taste

oil to cook

Method

Separate the leaves from the stem and wash them in water 5-6 times to remove the traces of soil.

Chop the leaves and the tender stems finely.

Heat the oil  and add mustard seeds. After they splutter add the chopped garlic and chilies. When the garlic turns light brown in color add the soaked dal and the onions and saute for few minutes and then add the chopped bhaaji and salt. Cover and cook till it’s done. Now add the turmeric, coriander and chili pwd. Mix and cook for few minutes.

Serve hot with rice/ roti.

I am sending this to Food for seven stages of life- Pregnancy hosted by Sudeshna of Cook like a Bong and Radhika Vasanth of Saurashtra Kitchen.

and to It’s Vegan world- Indian hosted by Erbe in Cucina and is the brainchild of Vaishali