1tbspTamarind pasteSqueezed tamarind juice - 2 tbsp
1tbspRed chilli powder
Salt - as per taste
½ tspUrad dal
Wash toor dal thoroughly. Transfer it to a pressure cooker (preferably small cooker) and add water. Generally, it is 2 cups or little more for 1 cup of dal.
Wash the amaranth thoroughly with water and a little salt, so as to remove the pesticide content on the amaranth. Remember greens are the on top in the list of vegetables with high pesticide content. Chop it finely and transfer it to the cooker.
Add all the ingredients except salt and tamarind paste and pressure cook it.
Once the steam is released, mash the dal well with a masher.
Add the tamarind paste and salt and a little water. Mix well and bring it to boil.
Turn off the flame and temper it.
* Soak the lentils at least for ½ hour before you cook. This will make the dal tender, soft and well cooked.** A little more than 2 cups of amaranth if you wish to will do no harm, as it is always good to eat more leafy vegetables.*** Try adding dry mango slices as an alternative to tomato. This will bring an irresistibly tangy taste to your dal. The sourness of mango will make you rediscover the taste of the season.**** Though, I have mentioned oil as a substitute for ghee, I personally prefer to temper any dal with ghee as the flavour of the tempering will incomparably refresh the taste.
Keyword amaranth recipes, andhra special, chaulai dal, red amaranth