Amaranthus and Methi Daal (Thotakura Daal)

Ingredients

• 2 small bunches roughly chopped Amaranth Greens/Leaves
• 1 bunch chopped Fenugreek Greens/Leaves
• 1/2 cup Pigeon Pea Lentils or Toor Daal
• 1/2 cup Red Lentils or Masoor Daal
• 1 medium sized chopped Onion
• 3-4 chopped Tomatoes
• 2 sprigs Curry Leaves
• 2-3 slit Green Chillies
• 1 tsp Ginger Garlic Green Chilli paste
• 2 tsp Salt or to taste
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1 tbsp Oil
• 2 tbsp Oil
• 1/8 tsp Asafoetida or Hing
• 1 sprig Curry Leaves
• 1 tsp Cumin Seeds
• 1/2 tsp Black Mustard Seeds
• 1/2 tsp Yellow Mustard Seeds
• 1/4 tsp Fenugreek Seeds or Methi Dana
• 5-6 dry Red Chillies
• 4-5 roughly crushed cloves of Garlic

Steps

1. Wash and soak dal in about 2 cups of water. Add chopped onions, ginger garlic paste, red chilli and turmeric powders. Also stir in chopped tomatoes and the soaked and drained daal to a pressure cooker. Add the chopped fenugreek and amaranth leaves too. Also add curry leaves and slit green chillies.
2. Pressure cook on a high heat for about 8 whistles or as required. Add enough water to facilitate better cooking. Set aside until the pressure settles down on it's own.
3. Open the lid and allow it to simmer on a low heat. You can adjust the consistency accordingly. Simmer until the desired consistency is achieved.
4. In the meantime, prepare the tempering. Add it to the cooked daal. Adjust the amount of salt. Garnish with some chopped coriander leaves. Serve it piping hot alongside Rice or Rotis. Yum!