Lal Math Amti / Red Amaranth Curry

A very healthy and nutritious leafy vegetable cooked with turdal and spices.

Ingredients (serves approx 4)

• 1 Bunch Lal Math leaves washed and finely chopped

• 1 cup Tur dal (split pigeon peas) boiled & mashed

• 1 tbsp Oil

• 1 tsp Mustard Seeds

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 2 tsp Chilli Powder

• 2 Dry Red Chilles

• 5-7 Garlic cloves medium chopped 

• 3-4 Kokum

• 1 tbsp Gul (Jaggery)

• 1 tbsp Coriander Powder

• 1 tbsp Kasuri Methi Powder

• Salt to taste

Method:

• In a sauce pan add oil, hing, dry red chillies and chopped garlic cloves. Saute till raw smell of garlic fades off.

• Now add chopped lal math leaves and little water. Cook till leaves are tender.

• Once the lal math leaves are cooked add red chilly powder, turmeric powder and cooked tur dal. Add water as per requirement for the gravy.

• Now add kokam, gul, coriander powder, kasuri methi powder and salt. Check for seasoning.

• Let the amti/dal come to boil for 7-8 minutes.

• Lal Math Amti is ready.

• Serve this lal math amti with bhakri and rice.

Vaalacha Bhirda / Usal - Field Beans Stew

Healthy, nutritious and tasty vaalacha Bhirda/ Usal cooked in a spicy coconut masala.  

 Ingredients :

• 1cup Fresh Shredded Coconut

• 1/2 cup Coriander Leaves

• 5-6 Garlic Cloves

• 4 Green Chillies

• 2 cups Sprouted and Skinless Kadve Vaal (Field Beans)

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tsp Gul / Jaggery

• Salt

• 1tsp Red Chilly Powder (Optional)

• 2 cups Water

Method:

• First to make the masala add fresh shredded coconut, coriander leaves, green chillies, garlic cloves in a blender and blend to fine paste. If require add a teaspoon of water to make blending easy. The main masala is ready.

• In a kadhai / Sauce Pan  add oil an mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and blended coconut masala. Saute this masala on a medium flame for 2 mins till nice aroma begins to come. Now add the sprouted skinless vaal and mix all the ingredients well.

• Add 2 cups of water to this masala along with salt, gul and red chilly powder (optional). Cover and cook this vaal on a medium flame for 10-15minutes. Add water as per your requirement for the gravy. Keep on stirring occasionally.

• Cook til sprouts/ vaal are tender.

• Vaalacha Bhirda/Usal is ready.

• This vaalacha bhirda goes best with bhakri and roti.  

Tip: You can use Green Moong sprouts instead of Vaal.