Romaine Lettuce Dal

Romaine Lettuce:
Romaine Lettuce:[ roh-MAYN ] said to have originated on the Aoegean island of Cos,so it is also called Cos lettuce. Romaine's elongated head has dark green outer leaves that lighten to pale celadon in the center. The leaves are crisp and slightly bitter and the crunchy midrib is particularly succulent.

Uses
The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches,burgers etc.

How to buy
When purchasing lettuce, look for freshness, selecting lettuce that does not have wilted and discolored leaves.

Storage
To store lettuce, wash the lettuce and dry the leaves with paper towels, seal or wrap it securely in plastic and place it in the coolest part of the refrigerator, which is generally located in the rear and lowest shelf section of the refrigerator.Keep away from Apples, as ethylene gas they give off will turn the romaine brown.

Nutrition
Like all lettuces romaine has a vary high water content and very few calories(about 10 calories per cup). Generally, the darker the green, the more vitamins and minerals (beta-carotene, calcium and iron, etc.) So it should be no surprise that romaine is the most nutritious of all lettuces. Romaine is an excellent source of vitamin C (more than 5 times that of iceberg lettuce).
Actually,We bought it for doing salad but i tried it with dal and it came out with good taste, so we both enjoyed our afternoon meal with this delicious and nutricious dal along with salted fried chillies and vadiyams.

Ingredients
Romaine Lettuce - 3 leaves
Toor dal(Kandi Pappu) - 1cup
Onion - 1,finely chopped
Tomato - 1,chopped
Greenchillies - 2 no
Garlic - 3 pods,crushed
Coriander leaves - 2sprigs, chopped
For Seasoning:
Mustard seeds(Aavalu) - 1tsp
Cumin seeds(Jeera/jeelakarra) - 1 tspn
Turmeric pwd - 1/2 tspn
Asafoetida(Inguva/Hing)- 1pinch
Oil
Redchilli pwd(Optional), Salt to taste.

Method
Boil Toor dal and keep it aside.Heat 1 tspn of oil in the pan ,add mustard seeds.Musatrd seeds start splutters then add jeera,hing and fry upto jeera changes goldenbrown color.Now add garlic,chopped onions fry till Onions become soft.Add chopped tomato and saute for 2 miniutes.
Add lettuce leaves,green chillies,turmeric to the pan and stir for 2 minute and pour 2cups of water and keep lid on the pan.Cook for 7 minutes and add boiled Toordal,Salt to it.Mix well with laddle and cook for another 7 minutes in medium flame.Garnish with corinder leaves and serve hot with steaming Rice, Sailu's" Uppumirapakayalu" and with "Papads".
See for variety of dals from Priya's Everyday dal and Indira's Menthikoora Pappu