Yellow lentils cooked with red amaranth leaves
Red Amaranth is very healthy and contains twice calcium than spinach yet less popular than spinach or any other green.It taste mild and nutty,and is rich in Iron,Meganisium,fibre ,calcium,protein.
I saw these leaves only after coming to Dubai as they are not availbale in my home town,since then I have never tried these due to its dark red colour,but few days back I brought a bunch and thought of trying to mix it with moong daal like I always make with spinach.Loved the beautiful colour of the daal as if cooked with lots of tomatoes and taste good too.
Preparation time-10 minutes
cooking time-15 minutes
- Yellow lentil /moong daal- 1cup
- Red amaranth leaves,chopped- 1 bunch
- Tomato,chopped- 1
- Green chilies,chopped-2
- Ginger ,chopped – 1.5 tsp
- Lemon juice- 2 tsp
- Sugar- 1/2 tsp
- Turmeric – 1/2 tsp
- Chili powder- 1 tsp
- Salt- to taste
- Pure ghee- 2 tsp
- Cumin seeds- 1tsp
- Asafoetida- 1/2 tsp
- Whole red chili-2
- Wash and soak moong daal for approx.15 minutes.
- Add soaked daal, amaranth leaves,tomato,green chiles with little water and a tsp of oil in the pressure cooker and cook for 2 whistles or till done.
- When cool down completly ,open the pressure cooker and gently mash the daal.
- Add water to adjust the consistency and mix well.
- Add ginger,turmeric,chili powder,sugar and salt and boil on medium heat for 10 minutes.
- Heat ghee in a small pan and add cumin seeds.
- When seed start crackling add whole red chilies and asafoetida.
- Pour the tempering in the boiling daal.
- Simmer for a minute and then remove from the flame.
- Add lemon juice and serve hot with a spoon of melted ghee on top.