Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mustard green. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mustard green is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Mustard green is something which I have loved my entire life. They are fine and they look fantastic.
More pungent in taste than closely related greens like kale, cabbage and collard greens, the bitter quality of mustard greens is a sign of their high phytonutrient content. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir.
To get started with this particular recipe, we must prepare a few ingredients. You can have mustard green using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Mustard green:
- Prepare 4 bundles mustard green
- Make ready 2 tbsp moong dal
- Get 1 tbsp cumin paste
- Make ready 1 tbsp mustard paste
- Make ready To taste salt
- Make ready 1/3 tsp turmeric powder
- Prepare 1/2 tsp sugar
- Get 1/2 tsp mustard seed
- Make ready 2.5 tbsp mustard oil
- Take 1 dry red chilli
- Take 1 green chilli
- Take 1 tsp lemon juice
However, there is more to this superfood. Mustard greens are very much used in Asian, Italian and African cuisines. Mustard greens are known for being peppery and pungent (it's the plant's seeds that are ground up to make our favorite condiment for pretzels and hot dogs). Hearty greens, like mustard greens, collard greens, turnip greens, and sure, kale too.
Steps to make Mustard green:
- In pressure cooker add mustard green leaves and 1/2 cups of water. Let it boil until 2 whistles. Soak moong dal in water for 20 minutes. Add oil to pan. Add mustard seed and dry red chilli. After 30 seconds add
- Moong dal and saute for 1 minute. Add mustard green. Add salt, sugar and turmeric powder. Saute for 3 minutes in low flame.
- Add mustard paste and cumin paste, green chilli. Cook for 3 minutes. Put off the flame. After 2 minutes add lemon juice. Mix well.
These are some of the few vegetables that actually benefit from what would normally be considered over cooking. Mustard green is also referred as leave mustard or Chinese leave mustard. I am quite familiar with this green vegetable from childhood. Sichuan cuisine is famous for its pickled vegetables and dried. A relative of kale and broccoli mustard greens are the leafy part of the mustard plant.
So that’s going to wrap this up for this special food mustard green recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
