Fresh amaranth leaves are washed and roughly chopped. They are then cooked in oil along with whole spices. Toor dal is boiled till soft but whole and added to the amaranth leaves. Serve amaranth leaves with toor dal over plain steamed rice and dollop of ghee or with roti.
Makes: around 4 Servings of Amaranth Leaves with Toor Dal.
Amaranth Leaves 2 1/2 Cups Packed
Toor Dal 1 Cup
Garlic 5 Cloves
Green Chiles 2 – 4
Turmeric Powder 1/2 tsp
Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Separate leaves, wash and roughly chop amaranth leaves.
Remove stems, wash and slice green chiles.
Peel and roughly chop the garlic pods.
Wash the toor dal under running water.
Pour few cups of water and boil toor dal in enough water until just cooked.
Make sure toor dal is soft but still holding its shape and looks translucent.
Strain the boiled toor dal and keep aside.
Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, amaranth leaves and salt.
Cook covered on low flame for around 5 – 8 minutes or until amaranth leaves change color and turn soft.
Add few splashes of water if the leaves start sticking to bottom of the pan and cook covered again till done.
Then add boiled toor dal, turmeric powder and stir fry for a minute or two to evaporate any excess moisture from the dal.
Serve amaranth leaves with toor dal over plain steamed rice and dollop of ghee.
Notes: Make sure toor dal is cooked right.
Suggestions: If toor dal is not cooked properly, add few splashes of water to the pan and cook covered till done.
Variations: You can also boil the amaranth leaves in enough water and strain them before adding to the pan.
Other Names: Amaranth Leaves with Toor Dal, Thotakura Kandi Pappu Podi Pappu.