Moong Dal with Amaranth Leaves

I have a new favourite vegetable, it's called amaranth leaves, it's a dark green like spinach but not as wimpy and a little bit tart and I love it.  We tried it a couple of weeks ago and again yesterday and right now I could have it everyday and I think it will be featuring often.  Not only is it good but it really tastes healthy, I'm sure it is.  The best news for us is that here in Mysore it costs 4 rupees a bunch, which is about 6 pence or 10 cents so I'm sure we will be taking advantage of it.

The leaves although green, can also come with a red tinge, which is the one we have been buying, it can turn the dishes a little pink, I'm not sure if there is a difference in taste between the two.  If you cannot find amaranth, and I don't remember seeing it in UK or Canada but then again I wasn't looking, you can substitute spinach or another leafy green, but for me while I'm here it's amaranth all the way.

Moong Dal with Amaranth Leaves

Serves 2

1 cup moog dal

2 cups chopped amaranth leaves or spinach

1 tsp shredded ginger

1/2 tsp turmeric

1 tsp salt

4 cups water

1/2 tsp garam masala

1/2 tsp lemon juice

For the tempering

1 tsp ghee or oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp asafoetida

2 whole dried chillies

14 tsp cayenne pepper

1. Wash the dal in several changes of water.  In a deep pot add the dal, amaranth, ginger, turmeric, salt and water and bring to the boil, simmer for 45 minutes.  (alternatively put all ingredients into a pressure cooker, bring to a boil, close the lid and cook for about 7 minutes).
2. Heat the oil in a small frying pan, add the mustard seeds and cumin seeds, when the mustard seeds pop add the asafoetida and whole chilies and cayenne and stir for about 30 seconds.
3. Adjust the water to desired consistency, add the lemon juice, garam masala and serve.