I have had bok choy in Chinese dishes but wanted to try out and come up with an Indian dish using this. And this dal tadka is a personal favourite since it reminds me of the Punjabi dhabas (roadside eateries) that I love to eat at. Usually, I prepare this dal just as such or using spinach but this time, I tried it with bok choy and the result was a delicious, creamy, perfectly spiced dhaba style dal tadka. —Dhanya Samuel
Pressure cook the dal with salt and turmeric up to 2 to 3 whistles (until mush).
Cool, open and using the back of a ladle, mash to a creamy consistency.
Add the bok choy leaves and cook for 2 minutes. Take off flame and keep aside.
In a pan, take a tablespoon of butter; add the cumin seeds with ginger-garlic paste and sauté till the rawness disappears. Then add the onions and sauté till translucent. Add chopped tomatoes, salt and green chillies.
Add the dhaba tadka mix. Cook until oil lightly separates from the edges.
Pour the cooked dal and mix well. Cover and cook on low flame for 10 to 15 minutes. Turn off heat and add lemon juice and coriander leaves.
Dhaba spice mix and tempering
Dry roast the whole spices (cumin, coriander seeds, fennel seeds, cloves and cinnamon) in a pan. Add the turmeric powder, chilli powder,mace powder and roast some more.
Cool a bit and make a fine powder of the spices. Use necessary amounts for the dish and store remaining if any in an air tight container.