Bacalhau Com Nata

Vegetarian Codfish with Nettle (Bacalhau Com Nata) is a creative preparation featuring tapioca, an undervalued root vegetable, and a variety of techniques. Urad dal, also known as black gram dal or split black lentils, is celebrated for its strong, unique flavor and high protein content. There are various ways to prepare urad dal, as highlighted in the linked recipe.

Nettle is a wild leafy green known for its exceptional nutritional value and natural antibiotic properties. Its scientific name is Urtica dioica. These heart-shaped leaves, which can sting when mishandled, grow on a shrub found in parts of southern Europe and Asia. The tiny stems are covered in stiff hairs that release stinging chemicals, so it is advisable to wear gloves when harvesting.

All three special ingredients combine to create a dish with subtle tastes and flavors, offering a vegan twist on a traditional meal. During winter and spring, these ingredients grow wild in my garden where I conducted a training camp with volunteers. We enjoyed our daily dose of super greens, wholesome vegetables, and natural antibiotics during the COVID pandemic.

Print Recipe

Bacalhau Abras Com Nata

Mains – Dadaji Fusion Recipes

Serves: 8

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Nutritional Benefits: Urad dal is rich in fiber, aiding digestion by binding to toxins and facilitating nutrient absorption. It contains B-vitamins, iron, calcium, manganese, and potassium, which support heart and bone health while boosting immunity. Additionally, urad dal helps regulate blood pressure and blood sugar, and it promotes kidney health by flushing out uric acid, excess calcium, fat, and toxins that tend to accumulate.

Ingredients

• 3 medium-sized tapioca roots, skinned and boiled like potatoes
• 1 large bowl of nettles
• 3 cups urad dal batter
• 3 cups hot water
• 1 tablespoon black salt (this adds an "eggy" flavor)
• 1 tablespoon cumin powder, freshly ground
• 1 tablespoon turmeric powder
• 1 tablespoon sea salt
• 1 tablespoon asafoetida (optional)
• 1 teaspoon black pepper
• 2 tablespoons roasted sesame oil

Instructions

1

In a wok or large pan over medium heat, add roasted sesame oil.

2

Add all spices and sauté for 20 seconds.

3

Add the cooked tapioca roots, cut into lengthwise strips resembling chips while retaining the central stem that mimics codfish bones.

4

Fry half of the tapioca and set it aside for later mixing.

5

Add the nettle leaves (or spinach leaves) and cook until they soften and release their liquids.

6

Gradually add the urad dal batter while stirring continuously, slowly incorporating hot water.

7

Once the mixture achieves a smooth consistency and the leaves are completely coated with the batter,

8

add both the previously cooked and fried tapioca pieces, mixing well until fully immersed in the sauce.

9

Serve hot with rice and dal.

Nutrition

• 316.0 Calories
• 66.6g Carbohydrates
• 0.0mg Cholesterol
• 3.7g Fat
• 3.9g Fiber
• 4.1g Protein
• 0.5g Saturated fat
• 1589.0mg Sodium
• 2g Sugar
• 0.0g Trans fat

Notes

You can substitute with spinach leaves if preferred, though note that they tend to shrink considerably when cooked.