As with most recipes that just pop into existence in my kitchen, this Bok Choy, Edamame, Opo Squash, Chana Dal Salad also happened quite by accident where I open the fridge and stare at the few remaining things that need to be used up before my next trip to the market.
Will they go together? How should I cook them? Should I make it a side or the main course? What flavors will go well with this combination? I don't answer all these questions and plan a dish in great detail. Most simple meals at home just come together because I felt like it and threw things together for a quick meal. Work and kids don't leave me with the luxury of planning elaborate and exotic menus, but, I do manage to take a quick picture of some of the dishes I cook, so I can share it here.
The inspiration for this salad was the simple koottu my mom used to make with Kadala Paruppu, aka Chana Dal. My koottu recipes here have a slightly non-traditional edge.
I had some cooked chana dal in the fridge that needed to be used up. About half an opo squash leftover after using it for my favorite Opo-Squash Mor-Kozhambu, which I drink like a soup rather than have with rice as is done in India.
Some fresh green chilies from the garden, a few heads of baby bok choy after the Luffa, Snake Beans, Baby Bok Choy dish the other day, plus about half a bag of frozen edamame came together for this simple steamed vegetable salad.
Opo Squash, cut into chunks
Carrots, cut into chunks or rounds
Baby Bok Choy leaves separated and cleaned
Edamame par-cooked frozen (as it cooks faster)
1 cup cooked chana dal
2 or 3 fresh mild green chilies from the garden
Flavor with mild curry powder and salt, or simply use a favorite vinaigrette.
- Steam the vegetables (flavored with a pinch of salt) to desired doneness
- Flavor as desired and serve warm or cold