In Andhra cuisine we make few dishes with amaranth leaves. Usually we make totakura pappu (amaranth leaves with tour dal or with split yellow moong dal). Few days back my mother tried this recipe. In her recipe my mother didn't add ginger garlic paste and garam masala. I gave that twist and this is a good combination with phulkas...
Lets check the recipe......
Whole green moong --- 1 cup (soak in enough water for over night)
Tomato ---- 1 big chopped
Ginger, garlic paste ---- 1 tea sp
Green chillies --- 2 chopped
Turmeric powder --- 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Garam masala powder --- 1/2 tea sp
Oil ---- 1 tab sp
Cumin seeds --- 1 tea sp
Chopped coriander leaves --- 1 tab sp for garnishing
Salt to taste
1. Take moong in a pressure cooker and cook for two whistles switch off the heat and leave a side to cool down.
2. Now heat oil in a pan add cumin seeds fry for a while then add chopped onion fry till onion turnin to pink.
4. Add chopped amaranth leaves stir well and cook till leaves become soft(cooked)
4. Keep the flame in low add garam masala and chopped coriander mix well and switch off the heat...
Serve hot with phulkas.
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