Amaranth leaves or Red Spinach with Moong Dal (split yellow lentils) Recipe
Ingredients:
- 2 cups Dheki Shak (Amaranth leaves), washed and chopped
- 1/2 cup moong dal (split yellow lentils), washed
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 tablespoon oil or ghee
- Salt to taste
- Water as needed
- In a pressure cooker, add the washed moong dal along with 2 cups of water. Close the lid and cook on medium heat for about 3-4 whistles, or until the dal is cooked and soft. Set aside.
- Heat oil or ghee in a pan or kadai over medium heat.
- Add cumin seeds and mustard seeds to the hot oil. Allow them to splutter.
- Add chopped onions and sauté until they become translucent.
- Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until the raw smell disappears.
- Add turmeric powder and sauté for a few seconds.
- Add the chopped Dheki Shak (Amaranth leaves) to the pan. Stir well to coat the leaves with the spices.
- Cook the Dheki Shak for about 4-5 minutes, stirring occasionally, until it wilts and reduces in volume.
- Add the cooked moong dal to the pan and mix well with the Dheki Shak.
- Add salt to taste and stir everything together.
- If the mixture looks dry, add a little water to adjust the consistency. Cook for another 2-3 minutes.
- Once the Dheki Shak is cooked and well combined with the dal, remove from heat.
- Serve the Dheki Shak with moong dal hot with steamed rice or roti.
No comments:
Post a Comment
We would love to hear "Your Yhoughts" on this article: 💗