Amaranth Dal is an easy pressure cooker recipe with amaranth leaves, known in Indian languages as thotakoora, lal sag, mulai keerai, and dhantina soppu. Similar to spinach in taste, these two leafy greens are interchangeable in many recipes.
In terms of health benefits, like spinach, amaranth leaves are rich source of iron, calcium, and fiber. Amaranth is also packed with green vitamins such as vitamin A, B, C, K, and E, which help strengthen our immune systems and protect our bodies from cancer and eye diseases.
Cooking Time: 15
- 1 cup moong dal (split mung beans)
- 2 1/2 cups amaranth leaves, chopped
- Salt to taste
- 6 tsp vegetable oil
- 2 1/2 tsp urad dal (split black gram)
- 1 1/2 tsp mustard seeds (rai)
- Asafoetida powder (hing), a pinch
- 4 red chillies, cut into big pieces
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- Wash the moong dal a couple times, so it’s not too sticky when cooked.
- Cook the dal along with amaranth leaves in the pressure cooker with 1 1/2 cups of water for about 3 whistles or 8 minutes.
- Heat oil in a deep pan on high heat.
- Add hing, urad dal, and mustard seeds. When the seeds start to pop, add the red chillies and fry for a few seconds until they brown.
- Add the red chilli powder and turmeric powder.
- Mash the cooked dal lightly and amaranth and add it to this seasoning with 1 cup of water and salt.
- Let the amaranth dal come to a boil.
- Serve the dal with chapathis or any Indian bread or with rice, ghee, and lime pickle.