Dals are always protein rich. Its good for vegetarians to get proteins. Proteins help us get the bones strong.
Here is a recipe which I have added 3 types of dals and Amaranth leaves and prepared a healthy curry.
Health benefits of eating Amaranth leaves.
Amranth leaves/ Harive soppu has amino acid that is good energy production and absorption calcium.
It helps in taking care of hair growth and skin health.
It is rich in antioxidants and they help in fighting against free radicals.
Its rich in minerals and vitamins like Vitamin C, Vitamin K, Vitamin B6 and Vitamin A.
They help in boosting energy.
They are easy to digest.
Things Needed :
Toor Dal : 1/2 cup.
Moong Dal : 1/4 Cup
Channa Dal : 1/4 cup.
Amaranth leaves : 1 Bundle. (I have used our home grown Amaranth leaves).
Ginger : An Inch
1/2 Lemon extract. (I have used dry mango powder)
Crushed Pepper : 5 to 6.
Green chilly : 3 to 4
Salt : As required.
Turmeric powder : A pinch.
Coriander Leaves : 2 to 3 Tbs.
For Seasoning :
Ghee : 1 Tbs.
Mustard seeds : 1/2 Tsp
Cumin Seeds : 1/4 Tsp.
Ingh /Asafoetida : A little
Curry leaves : 6 to 8.
Method :
Wash and cook Dals. Pressure cook.
Wash Amaranth leaves and cook separately.
Wash green chilly and slit. Wash coriander leaves and chop into thin.
Wash ginger and remove the outer layer . Grate it and keep.
Crush pepper and keep it aside.
Keep a pan on fire and heat. Add ghee and let it melt completely.
Add mustard seeds and fenugrik seeds. Let fenugrik seeds fry. Add ingh and slit green chilly.
Add curry leaves.
Add cooked dal.
Add cooked Amaranth leaves.
Add grated ginger. Add crushed pepper.
Add salt.
Add turmeric powder and mix it nicely.
Add water if required.
Mix it and stir for a while. Let it cook nicelyfor 5 to 6 minutes.
Stir in between and adjust to your choice. (Watery or thick).
Cook for another 2 minutes.
Shift it to a serving bowl and add cut coriander leaves. Add lemon extract.
Enjoy with your choice of main dish.
This dal goes well with Dosa, idli, plain rice, chapati or poori or roti.
Note;
Dals should be cooked well.
I have used Red Amaranth leaves. You can use green ones also.
Use of chilly is optional. More or less.
Use of oil or ghee is optional.
Adding pepper helps to avoid acidity in food.
