Whole Lentils & Amaranth Dhal

By: Esther Vasa

Whole Lentils – 1 cup soaked for an hour
Amaranth Leaves - 2 cups
Diced Onions/Shallots – 2
Turmeric – 1/8th tsp
Diced Tomatoes – 2
Coriander Powder – ½ tsp
Water – 4 cups
Salt to taste

For Seasoning:
Olive oil – 2 tbsp
Mustard seeds – 1/4th tsp
Curry Leaves – 6
Garlic Cloves – 8 (Crushed)

Pressure cook all the ingredients except ingredients for seasoning for 15-20 minutes or until cooked well. Open the pressure cooker lid when ready and add salt and stir well.

In a separate small pan, heat up the oil a little bit and add the mustard seeds; let them splutter. Then add the curry leaves and stir for a few seconds. Then switch off the stove and add the garlic cloves. Give it a stir and transfer into the cooked lentils. Mix in well and transfer the dhal into a serving bowl. Serve it with brown rice or wild rice.

Preparation Time: 30-40 minutes

Serves: 4