Palak - Amaranth Leaves Curry.

Amaranth/ Harive soppu (Kannada) leaves are one of the healthy leaves.  They are store house of vitamins, minerals and other healthy properties. Here I have used green Amaranth leaves +  Palak with channa dal. I also have used some mild spices.
Palak - Amaranth Leaves curry goes well with all the main dishes including naan, roti, idli, dosa and plain rice.

Lets see some benefits of eating  Amaranth leaves in our diet.
Amaranth leaves are good for boosting bone strength, lower the blood pressure and it helps to improve the immune system. It helps to maintain healthy hair and good for weight loss. They contain high amount of protein, anti-oxidants and anti-inflammatory properties. They are good for bone developement since they are rich in calcium. They are good for digestion because of their fiber content. They are gluten free. They also help to balance the cholesterol level in our body.
Please note that people who are suffering from kidney stone and gall bladder problems should take care while using the amaranth leaves because amaranth leaves contain moderate level of oxalates.( A kind of salt or ester of oxalic acid). Eating amaranth leaves might lead to problem.

No Onion & No Garlic are used in this Palak - Amranth Leaves Curry.

Ingredients :

To Cook :
Channa Dal/Kadale bele : 1 Cup
Palak /Spinach Leaves : 1 Bundle (Medium)
Amaranth Leaves : 1 Bundle (Medium)
Green chilly : 2
Tomatoes : 2
Capsicum : 1
Ginger Gratings : 1 Teaspoon. (a small piece)
To Add :
Pepper pods : 4 to 5
Jeera/Cumin Seeds : 1/2 Teaspoon
Lemon Extract (Juice) : 1 Teaspoon
Coriander leaves : 2 Tablespoons
Salt : As required
Ghee/Butter : 1 Teaspoon
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and cut leaves into small.
2. Wash channa dal and pressure cook with 1/2 cup of water for 6 to 8 minutes.

3. Wash and cut tomatoes, capsicum, green chilly and coriander leaves.
4. Wash and remove the outer layer of ginger and wash it again and greate it and keep it aside.
5. Dry roast pepper and jeera and powder it. (fresh is always better)
6. Squeeze out the lemon extract and keep it aside.
7. Keep a pan on the fire and add oil and heat. Add mustard seeds and let it splutter.
8. Add jeera, ingh and curry leaves. Add cut palak and amaranth leaves.

9. Fry nicely and add tomatoes, green chilly and capsicum. Fry for a minute.
10. Add salt, grated ginger, little turmeric powder and required water. (1/4 Cup will do).

11. Cook on low flame till they turn soft. (I have used pressure cooker).
12. Now add cooked channa dal, powdered jeera and pepper.

13. Mix it well and let it boil for 4 to 5 minutes. Put off the fire and add lemon extract.

14. Mix it well and shift the curry to a serving dish. Add coriander leaves and a spoon of ghee.

15. Palak - Amaranth Leaves Curry is ready to serve.

Note : 

The leaves should be cooked till soft to get the good taste. Adding onions and garlic is optional. You can also add half teaspoon of garam masala to get spicy taste. Adding little red chilly powder is optional. Adding ghee or butter is also optional. Add water according to your wish. (More/Less).
Time : 30 minutes
Serves : 3 to 4