RED AMARANTH LEAVES SABJI

Red amaranth leaves are highly nutritious and contain three times more calcium than spinach. The youngest leaves have a milder flavour and are good to use in salads, the mature leaves are better cooked like spinach. Anything you would use spinach for, just use amaranth leaves exactly the same way.
Here is a simple and easy recipe.

Ingredients:

Red amaranth leaves ... 1 bunch

Onion ...................... 1 ( sliced )

Chana dal ............... 1/4 cup ( soaked in water )

Green chillies ......... 1-2

Tomatoes ................ 1

Tamarind juice ... 1 tbsp.

Salt ....................... to taste

Turmeric powder ... 1/4 tsp.

Cumin powder ....... 1/2 tsp.

Coriander powder ... 1/2 tsp.

Ginger-garlic paste .... 1tbsp.

For tempering:

Cumin seeds ..... 1 tsp.

Mustard seeds ... 1 tsp.

Asafoetida .... a pinch

Whole red chillies ... 2

Dessicated coconut ..... 1 tbsp.

Oil

Method:

1. Soak the chana dal for at least one hour.

2. Separate the amaranth leaves from the stalks ( use only leaves) and wash them well.

3. In a pan heat a little oil and add the tempering ingredients. When they crackle, add the onion, green chillies and ginger garlic paste. Saute for 2 minutes.

4. Now add the tomato and the spice powders and put the amaranth leaves and the soaked chana dal.

5. Add one and half cups water, tamarind juice and let it simmer on very low flame until done.

Dal should remain whole ( do not overcook or mash it)

Sprinkle the dessicated coconut and serve.