Dal with Amaranth Leaves and Gooseberries

This dal recipe combines the goodness of amaranth leaves and gooseberries in a protein-packed dish. It is quicker to put together than the classic chaulai dal, producing a thinner, tangier broth thanks to gooseberries (amla).

You Need:

• Toor dal – 3/4 cup
• Amaranth leaves – 1 packed cup of plucked leaves
• Gooseberries – 3 big or 4 small
• Green chilies – 4 (adjust to taste)
• Onions – 1
• Garlic – 4 cloves
• Salt – to taste
• Turmeric powder – 1/4 teaspoon
• Cumin seeds – 1/2 teaspoon
• Mustard seeds – 1/2 teaspoon
• Oil – 2 teaspoons

In the picture above: amaranth leaves, gooseberries, green chilies.

How To Make Dal with Amaranth Leaves and Gooseberries:

1. Cook the dal

Wash and soak the dal in 3 cups of water for 30 minutes. Drain.

Place the dal in a pressure cooker with 3 cups of fresh water and 1/4 teaspoon of turmeric powder.

Chop two green chilies. Snip the fresh, clean amaranth leaves into smaller bits, discarding the thick stems. Add it the chopped amaranth leaves and chilies, along with whole gooseberries, into the pressure cooker.

Close the lid and place it on high heat. Let the cooker whistle, then turn down the heat to low and let it simmer for another 10-12 minutes (long enough to make the dal and gooseberries give way to gentle pressure).

Once the cooker has let off its pressure, unlock the lid.

Mash the dal lightly with salt to taste. Make sure you press on the gooseberries and mix the flesh into the dal.

Pick out all the gooseberry seeds (count!) and discard.

2. Do the tadka

Chop onions and garlic finely. Slit a green chili or two (adjust to taste).

Heat oil in a skillet or kadhai. When the oil is hot, add cumin seeds and mustard seeds. When the seeds have spluttered, add the chopped onions and garlic along with slit green chilies.

Let it all cook till the onions are golden-brown.

Pour cooked dal into the tadka. Stir well, adjust salt if needed, and bring to a boil.

Dal with amaranth leaves and gooseberries is ready. Serve hot with Indin breads or rice.

My meal today: chapatis, dahi vada, dal with amaranth leaves and gooseberries.

Notes:

Try other dal recipes with a tangy edge: