top of page

Garlic, Tomato - Amaranth Dal

¾ cup moong dal mung dal

1 bunch amaranth leaves (tough stems trimmed , then washed thoroughly)

2 heaping tbsp chopped garlic

1 large tomato (finely diced)

1 tsp red pepper flakes

½ tsp turmeric

1 tbsp coriander powder

1 tsp cumin powder

1 tsp amchur (I use chaat masala if I don't have amchur)

1 tsp vegetable oil

1 tsp cumin seeds

Salt to taste

Chop the amaranth leaves finely and place in a large pot or in a pressure cooker along with the mung dal and turmeric. Add enough water to cover by about an inch. Bring to a boil, cover, and cook until tender, adding more water if needed. Or if using pressure cooker, pressure-cook for the recommended amount of time for mung dal. Heat the oil. When it shimmers, add the cumin seeds, stir for a few seconds, then add the garlic. Sauté for 30 seconds, then add the tomatoes. Let the tomatoes cook down until they are pulpy. Add the cumin and coriander powders, aamchur, and red pepper flakes or chili powder. Stir everything well and let it all cook for a couple of minutes. Add the dal along with the amaranth leaves. Bring to a boil and lower heat to a simmer. Add water if the dal is too thick. It really depends on your taste-- I like my dal slightly runny. Let the dal simmer for about 5 minutes, then turn off heat and serve hot with rice or rotis.

4 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte


bottom of page