Ingredients

¾ cup moong dal

1 bunch amaranth leaves, washed thoroughly, trimmed, chopped finely

2 heaping tbsp chopped garlic (about 3 cloves)

1 large tomato, finely diced

1 teaspoon cumin seeds

1 teaspoon red pepper flakes

½ teaspoon turmeric

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon amchur (mango) powder

Instructions

Place amaranth leaves in a 2 quart or greater pot. Add enough water to cover by about an inch. Bring to a boil, cover, and cook until tender, adding more water if needed.

In a separate deep skillet, heat the oil. When it shimmers, add the cumin seeds, stir for a few seconds, then add the garlic. Saute for 30 seconds, then add the tomatoes. Let the tomatoes cook down until they are pulpy.

Add the cumin and coriander powders, amchur, and red pepper flakes or chilli powder.

Stir everything well and let it all cook for a couple of minutes.

Add the dal/amaranth mixture to the skillet. Bring to a boil and lower heat to a simmer. Let the dal simmer for about 5 minutes, then turn off heat and serve hot with rice or rotis.

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