Nov 5, 2009
Amaranth greens -- 3-4 big bunches
Oil -- 4 tablespoons
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Onion -- 2 medium
Green chili /red chili -- 3
Toor dal(Split pigeon pea) -- 1/2 cup
Sugar -- 1/2 teaspoon
Salt to taste
Wash and chop the greens finely.
Cook toor dal until done but not mushy.
Heat oil in a pan and mustard seeds.
When Mustard seeds start crackling add turmeric powder, slit green chilies OR broken red chili and curry leaves. Stir for 1 minute.
Put in onion and fry until it turnS brownish.
Put chopped greens now and cover and cook for 1/2 minute. The greens will wlt and now it will be easy to mix.
Once the greens are properly coated with the tempering, cover and cook on low flame until the amaranth is cooked.
Add the cooked dal to the vessel. Sprinkle sugar and salt and cover and cook for another minute.
Serve with roti or rice.
Labels: Side dishes