Amaranth toor dal is a dry kind of curry variety which is very healthy. This can be eaten with rice or chapati. I made it with fresh Amaranth leaves, which I picked up right from the backyard.
Ingredients
1 cup toor dal/ Kandi pappu
a big bunch of Amaranth leaves /Thota kura
1/4 tsp turmeric powder
salt for your taste
2 tbsp oil or ghee
1 tbsp urad dal
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chilies
a pinch of hing/asafoetida/inguva
a few curry leaves
5-6 garlic cloves
1 cup toor dal/ Kandi pappu
a big bunch of Amaranth leaves /Thota kura
1/4 tsp turmeric powder
salt for your taste
2 tbsp oil or ghee
1 tbsp urad dal
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chilies
a pinch of hing/asafoetida/inguva
a few curry leaves
5-6 garlic cloves
Preparation
Wash and soak toor dal in water for about 30 minutes.
Wash and finely or roughly chop Amaranth.
Peel and chop garlic.
Procedure
After soaking the dal for 30 minutes, cook it on medium flame. After cooking, dal should retain it's shape. When you press between your fingers, dal should be crushed. Drain the extra water from it and keep the dal aside. This water contains protein and should be used to make rasam or something else.
Take 2 tbsp of oil in a pan and keep it on medium flame. When the oil is hot bring down the temp to low medium. Add urad dal followed by fenugreek seeds, mustard seeds and cumin seeds. Keep stirring and when the mustard seeds are spluttering add red chili pieces , hing and curry leaves. Add garlic also. Fry garlic for a minute and then add Amaranth leaves. Add salt and turmeric powder and stir them well. Saute Amaranth for a couple of minutes. Then add toor dal and mix well to combine dal and Amaranth. Check the salt and if you need some add it now. Cover it and cook the dal curry on very low flame for 3-4 minutes. Turn off the stove. Serve it hot or room temp. with rice or chapati.
Feel free to write your comments and suggestions.
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Wash and soak toor dal in water for about 30 minutes.
Wash and finely or roughly chop Amaranth.
Peel and chop garlic.
Procedure
After soaking the dal for 30 minutes, cook it on medium flame. After cooking, dal should retain it's shape. When you press between your fingers, dal should be crushed. Drain the extra water from it and keep the dal aside. This water contains protein and should be used to make rasam or something else.
Take 2 tbsp of oil in a pan and keep it on medium flame. When the oil is hot bring down the temp to low medium. Add urad dal followed by fenugreek seeds, mustard seeds and cumin seeds. Keep stirring and when the mustard seeds are spluttering add red chili pieces , hing and curry leaves. Add garlic also. Fry garlic for a minute and then add Amaranth leaves. Add salt and turmeric powder and stir them well. Saute Amaranth for a couple of minutes. Then add toor dal and mix well to combine dal and Amaranth. Check the salt and if you need some add it now. Cover it and cook the dal curry on very low flame for 3-4 minutes. Turn off the stove. Serve it hot or room temp. with rice or chapati.
Feel free to write your comments and suggestions.
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