Mashed Amaranth (Keerai Masial)

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Are you bored of the *usual* dal that you make almost every other day? then, its time you try this dish. Please, don't let the simplicity of the recipe fool you. Pureed Amaranth has a nice herby flavor and when coupled with mung dal, the taste is just pure divine. Everybody at S's office loved it and am gonna make it again, today.

..try it, if you don't believe me!

Mashed Amaranth (Keerai Masial)

Adapted from Dakshin - Vegetarian Cuisine from South India by Chandra Padmanabhan (Pg No. 51)

1 cup green gram dal (split mung beans, moong dal)
2 cups of water
1 bunch of amaranth leaves
salt - to taste

For tempering -

2 tsp ghee (I used 1 tsp of canola oil)
1 tsp mustard seeds, cumin seeds, urad dal
1 red chilli, halved
pinch of asafoetida powder

Preparation:

1. Rinse mung dal. Pressure cook with 2 cups of water for 2 whistles. Set aside to cool off the pressure.

2. Wash amaranth leaves and chop finely. Lightly boil or steam on very low heat, taking care the leaves do not lose their color. Blend or process to a puree. Set aside.

3. Heat oil in a skillet. Add mustard seeds, cumin seeds, urad dal, halved red chilli and asafoetida powder. When the mustard seeds start to splutter, add pureed amaranth. Mix and cook for 3-4 minutes, covered. Finally add cooked dal, season with salt. Mix well and gently cook for 6-7 minutes on medium-low heat.

Serve hot with rice and ghee. Yum!

Note: Amaranth leaves can be found in produce section of any Indian stores. A nice variation is to use Spinach leaves instead of amaranth leaves.

This is my second entry to MLLA 25, this month hosted by yours truly. My first entry was Makhani Dal. Only 3 days left to send in your entries!!!

until next time,
Siri