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Amaranth with Chickpeas

27 May

Thotakura Senagala Kura.

Amaranth Leaves / Thotakura is chopped up and cooked in oil along with spices. Cooked chickpeas are crushed up and added to the amaranth leaves. Serve amaranth leaves with chickpeas over steamed rice or with chapathi.
Makes: around 4 Servings of Amaranth with Chickpeas.


Amaranth Leaves 2 Cups Packed
Chickpeas 1 Cup
Green Chiles 1
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Boil chickpeas till soft and lightly crush them.
Wash and finely chop amaranth leaves.
Remove stem, wash and finely chop the green chile.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped amaranth leaves and green chiles.
Fry for a minute, add half a cup of water, crushed chickpeas, red chili powder, turmeric powder and salt.
Cook covered on low flame till amaranth leaves are soft.
Remove amaranth leaves with chickpeas from heat and serve with steamed rice or with chapathi.
Notes: Make sure amaranth leaves and chickpeas are cooked well.

Suggestions: If any of the ingredients are not cooked well, put it back on heat and cook covered on low flame till done.
Variations: You can also add a splash of lemon juice for freshness.
Other Names: Amaranth with Chickpeas, Thotakura Senagala Kura.