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Moong Daal with Amaranth Leaves
Moong Daal With Amaranth Leaves- Healthy delicious Yellow lentils cooked with red amaranth leaves/ Laal Bhaji/ Chaulai
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
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.
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