Ingredients:

• 250 g – amaranths leaves
• 1 cup – lentil, cooked
• 6-8 – Garlic cloves, chopped
• 2 – onions, chopped
• 4 – tomatoes, chopped
• 4 – Green chillies
• 2 tsp – ginger, grated
• 1 tsp – Cumin seeds
• 1 pinch – asafetida
• Spices:
• 1 tsp – Turmeric powder
• 1 tsp – coriander powder
• Salt to taste
• 1 tsp – Red Chilli powder
• 1 tsp – Garam Masala
• 1/2 cup – clarified butter/ghee
• Water as required
• 1 tsp – Red Chilli powder
• 1 tsp – ghee/clarified butter.
• Chopped coriander leaves.

Method:

1. Splutter cumin seeds in ghee or clarified butter and saute asafoetida, onion, green chillies, garlic and ginger
2. To this add tomatoes, and cook till soft .
3. Add all spices and saute till oil separates.
4. At this stage amaranth leaves , blend well to the mixture and add water and bring it to boil.
5. Add cooked lentils, stir and cook for 2 to 3 minutes.
6. Garnish with coriander leaves.
7. Recipe Courtesy: Cooking With Sapana