Daal maat (amaranthus with red lentils) Recipe

Cooking Directions

• STEP 1.Wash and soak the red lentils for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, water, turmeric powder, and salt. Cook for 3-4 whistles or until the lentils are soft.
• STEP 3.Heat oil in a pan and add cumin seeds, garlic, and green chilies. Sauté until the garlic turns golden brown.
• STEP 4.Add the chopped amaranthus leaves and cook until they wilt.
• STEP 5.Add the cooked lentils to the pan and mix well. Cook for a few minutes until the flavors blend together.
• STEP 6.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to wash the amaranthus leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level by adding more or fewer green chilies.
• For a creamier texture, you can blend a portion of the cooked lentils before adding them to the pan.

Storage and Serving

• Daal Maat can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve Daal Maat as a side dish with rice or roti, or enjoy it as a main course with some yogurt and pickles.