This amazing super greens Amaranth curry comes together in no time. Pairs wonderfully well with a traditional Indian meal. Backyard-to-table dream come true.
4CupsAmaranth LeavesThotakura/Dantinasoppu. Tender stalks separated from leaves. Chopped separately.
Masala Powder:
1TablespoonCoriander Seeds
1TeaspoonCumin Seeds
2TablespoonSesame Seeds
2TeaspoonRed Chili PowderOr to taste
1TablespoonGarlicCrushed. Increase or decrease as per your taste. This is a garlicy dish!
Instructions
Heat oil in a thick-bottom pan. Add mustard and cumin seeds and wait until they crackle. Add curry leaves, chana and urad dals.
Add turmeric and crushed garlic. Sauté until garlic is fragrant.
Add onions and sauté until onions turn translucent. Add salt.
Add chopped amaranth stems (dantu). Sauté for 3 minutes.
Add amaranth leaves and red chili powder. Mix and set the lid for 3 minutes. Stir once every minute to ensure nothing is sticking to the bottom.
Masala Powder
While the curry is being made, on medium heat, dry roast coriander seeds for 2 minutes, stirring to make sure it does not burn. Add dry red chili, cumin and sesame seeds and continue dry roasting for an additional 2-3 minutes, until fragrant.
Blend the masala powder. Add fresh garlic (option to omit if you don't like it too garlicky) and blend everything well.
Add this masala powder to the curry and mix well. Sauté for couple minutes adjust salt per taste and turn off the heat!