Amaranth Leaves 1 bunch
Masoor Dal 2 cups
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Whole Dried Red Chiles 2
Curry Leaves 4
Asafoetida a pinch
Oil 1 tsp
Method of preparation:
Wash masoor dal in water thoroughly.
In a sauce pot, bring to boil 5 cups of water, add masoor dal, tamarind and turmeric powder.
Cook the dal until its soft and breaks and then discard the tamarind from the dal.
Pluck, wash and roughly chop amaranth leaves (abt. 3 cups packed).
Remove stems, wash and slit the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, chopped amaranth leaves and salt.
Once the leaves turn soft and cooked, add them to above dal pot.
Add water to obtain desired consistency and boil for 1-2 minutes.
Serve hot with steamed rice and papad.
Notes: Make sure dal and the leaves are cooked properly.