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Bok Choy Kootu Recipe

Anusha Praveen
Bok Choy Kootu- Bok Choy and lentils cooked in a coconut based curry sauce. Vegan. Tastes great with rice and roti.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Mains
Cuisine South Indian
Servings 2


  • Bok Choy 2 medium chopped finely
  • Onion 1 medium peeled and chopped finely
  • Tomato 1 smallish chopped finely
  • Moong dal ¼ cup
  • Oil 2 tbsp
  • Turmeric powder ½ tsp
  • Curry leaves a sprig
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • For The Spice Paste:
  • Freshly grated coconut 2 tbsp
  • Cumin seeds 1 tsp
  • Green chilies 4 to 5


  • Dry roast moong dal in a pan on medium flame until aromatic.
  • Once done, combine bok choy, turmeric powder, salt and moong dal with 1 cup of water and pressure cook till dal turns mushy. Takes 3 to 4 whistles.
  • Let the pressure come down naturally.
  • Once the pressure has released, remove and mash the mixture using the back of a ladle.
  • Place grated coconut, cumin seeds and green chilies in a blender and blend to a smooth paste using 2 tbsp of water.
  • In the same pan that you used for roasting the dal, heat 2 tbsp oil.
  • Pop the mustard seeds and add curry leaves and urad dal next.
  • Once dal turns golden brown, add the onions and fry till translucent.
  • Once done, add tomatoes and cook till they turn mushy.
  • When the tomatoes become mushy, add the dal mixture and the ground paste and mix well.
  • Let this simmer on medium flame for 5 mins.
  • Once done, garnish with curry leaves
  • Serve hot with rice or roti
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