Amaranth Dal Recipe

5 from 18 votes

This tasty but simple and nourishing dal is made with fresh amaranth greens and moong dal. Serve with rice or roti for a delicious Indian meal.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 128kcal

¾ cup moong dal mung dal
½ teaspoon turmeric (divided)
1 bunch amaranth leaves (about 5 oz. You can cook the tender stems and even thicker stems if they are tender and cut easily. Discard any tough stems and chop the leaves finely)
1 teaspoon avocado oil or any neutral oil
1 teaspoon cumin seeds
¼ teaspoon asafetida or hing (optional)
12 cloves garlic (crush with a garlic press or in a mortar and pestle, or mince finely)
2 medium tomatoes (finely diced)
1 teaspoon cayenne (less, if sensitive to heat, more if you like the dal to be spicy)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon amchur (mango powder. Use the juice of a lemon if you can't source this, or use a tablespoon of tamarind paste)
¼ cup raw peanuts (you can add more, or skip if nut-free)
Salt to taste
2 tablespoon coriander leaves (finely chopped)

Place the moong dal in pressure cooker or Instant Pot liner with turmeric and enough water to cover the lentils by an inch. Add chopped amaranth to the lentils and mix it in.
Cover the pressure cooker or Instant Pot and cook for three whistles or 10 minutes on high pressure in the Instant Pot. Allow pressure to release naturally or force-release after 10 minutes.

Heat oil in a saucepan or pot. Add the cumin seeds and asafetida, if using. Once the cumin seeds darken slightly and become aromatic, add the garlic and saute another minute.
Add tomatoes to the pan followed by turmeric, cayenne, ground coriander, ground cumin and amchur.
Cook tomatoes and spices until the color has darkened and there is not much moisture in the pan.

Add the cooked dal and amaranth greens to the pot and mix well. Stir in peanuts, bring the dal to a boil, cover and simmer 10 minutes. Add salt to taste before turning off heat. Garnish the dal with cilantro and serve hot.