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


  • 1 cup Yellow lentil /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


  • 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.
    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.