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Amaranth Daal Recipe I Daal with Amaranth Leaves

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Amaranth Daal – Healthy Delicious Yellow lentils cooked with red amaranth leaves

Amaranth daal  – 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,Magnesium,fiber ,calcium,protein.

I saw these leaves only after coming to Dubai as they are not available in my home town,since then I have never tried these due to its dark red color,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 color of the daal as if cooked with lots of tomatoes and taste good too.

Do try these Daal Recipes-

amaranth daal

amaranth daal

 

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Print Recipe
5 from 1 vote

Moong Daal with Amaranth Leaves

Moong Daal With Amaranth Leaves- Healthy delicious Yellow lentils cooked with red amaranth leaves/ Laal Bhaji/ Chaulai

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: lunch recipe, Main Course
Cuisine: South Indian Cuisine
Keyword: Amaranth, Arhar, arhar daal, chaulai, laal saag
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 1 cup tuvar dal /moong daal
  • 1 bunch Red amaranth leaves chopped
  • 1 Tomato chopped
  • 2 Green chilies chopped
  • 1.5 tbsp Ginger chopped
  • 2 tsp Lemon Juice / Nimbu Ka Ras
  • 1/2 tsp Sugar / Chini
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chili Powder/ Laal Mirch
  • To Taste Salt / Namak

Tadka/ Tempering

  • 2 tsp Pure Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Asafoetida / Hing powder
  • 2 dried whole red chilies

Instructions

  • Wash and soak 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.
    amaranth daal
  • 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.
  • Serving suggestions-best served with steamed rice and chapati.

Notes

You can use Tuvar dal/ Moong Dal / Masoor dal

Reader Interactions

Comments

  1. Reshma

    Hi…
    was looking out for this type of recipe. What to use as a replacement for tomato. Can we use tamarind pulp.

    • Anjana Chaturvedi

      yes you can use tamarind pulp or lemon juice

5 from 1 vote (1 rating without comment)