Amaranth Leaves Dal (Tambidi bajji galnu North Indian Dal)
A simple dal with amaranth leaves. Excellent combination with Rotis / Rice in Indian cuisine !!!!!!
You will need
100 g (1 cup) moong dal (split yellow dal) or tur dal
300 ml ( 3 cups) water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
1 teaspoon milk
1 cup finely chopped amaranth leaves (tambidi bajji)
Extra 50 ml (1/4 cup) water
½ teaspoon salt (or to taste)
1 tablespoon oil
1 teaspoon jeera (cumin seeds)
1 onion, finely chopped
3/4 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 tomato (pick well rip, 1 big or 2 small size), finely chopped
¼ teaspoon salt (2 pinches or to taste)
Wash amaranth leaves well (till you get a clear water). Drain out water thoroughly and chop finely. Keep aside.
Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, oil and milk for 20 minutes or until done and soft (Reduce heat after 2 nd whistle and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally). Adjust the consistency of the dal with extra 50 ml hot water if required. Add finely chopped amaranth leaves, salt to taste and cook on a low to medium heat for 10 – 12 minutes or until the dal well blended with amaranth leaves.
Final preparation (seasoning / tadka):
In a wide pan, heat oil. Add jeera and fry on a low for 1 minute.
Add finely chopped onion and fry till golden color on a low to medium heat.
Add red chilli powder and turmeric powder. Stir well on a low heat for 2 minutes.
Add chopped tomato / tomatoes, ¼ teaspoon salt (or to taste) and stir well for 5 minutes or until tomato mixture thickens and well combined with all the ingredients / fragrant.
Pour this seasoning over dal and stir well continuously for 5 minutes. Serve with rotis / rice.