Nutritious & Flavorful Amaranth and Red Lentil Dal (Dal Maat)
45 minutes
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About Nutritious & Flavorful Amaranth and Red Lentil Dal (Dal Maat)
Craving a comforting and healthy meal that's both easy and delicious? This Dal Maat (Amaranth and Red Lentil Dal) is a flavorful and nourishing dish, perfect for a weeknight dinner. Imagine the earthy aroma of amaranth greens simmered with protein-packed red lentils – a true pantry staple delight.This wholesome dal is incredibly versatile. Serve it with fluffy rice or warm rotis for a complete meal, and a dollop of ghee elevates its rich flavors to a whole new level. Beyond its delicious taste, Dal Maat is a nutritional powerhouse, brimming with protein, calcium, and antioxidants from the amaranth, complemented by the energy-boosting lentils.Experience the perfect blend of taste and wellness with this vibrant Dal Maat – a simple yet satisfying dish the entire family will love.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Produce
- 2 cup Amaranth Greens leaves only
- 2 Tomatoes chopped, medium
- 1 Onion finely chopped, large
- 3 Chillies green, slit
- 2 Tbsp Coriander chopped
Pantry
- 1 cup Lentils red
- 1 tsp Ginger-Garlic Paste
- 1 Tbsp Oil
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 1 tsp Salt or to taste
- 1 tsp Cumin Seeds
- 1/8 tsp Asafoetida
- 1 Tbsp Ghee
Instructions
- Pluck the leaves from the amaranth bunch and wash them thoroughly.
- Roughly chop the amaranth leaves and set aside.
- Wash the red lentils and soak them in 2 cups of water for 15 minutes. Soaking helps them cook evenly and improves their texture.
- Heat the oil in a pan. Add the asafoetida and sauté the chopped onion and ginger-garlic paste until the onion becomes translucent.
- Add the turmeric powder, red chili powder, and cumin seeds to the pan. Stir well to combine.
- Add the chopped tomatoes. Cover the pan and sauté until the tomatoes soften.
- Add the chopped amaranth greens to the pan and sauté for 2 minutes. This will help wilt the greens slightly.
- Add the soaked red lentils along with the soaking water to the pan.
- Add salt and chopped cilantro. Bring the mixture to a simmer, then cover and cook over medium-high heat for 12-15 minutes, or until the lentils are tender.
- Just before serving, add a dollop of ghee to the center of the dal for added flavor and aroma.
Recipe Notes
Good To Know
- For a creamier texture, lightly mash some of the cooked red lentils with the back of a ladle before adding the amaranthus greens. This will help the flavors meld and create a richer consistency.
- If you prefer a tangier dal, consider adding a splash of tamarind pulp or a squeeze of lemon juice right before serving.
- To make this recipe vegan, omit the finishing ghee and use a drizzle of cold-pressed coconut or mustard oil instead.
- Leftover dal can thicken as it cools. To reheat, gently loosen it with a splash of water or vegetable stock, and simmer until warmed through.
Expert Tips
- For a deeper flavor, toast the spices lightly in a dry pan before adding them to the dal.
- Freshly grated ginger adds a vibrant zing to the dal. Add it along with the garlic for a more pronounced flavor.
- Adjust the amount of water or stock to achieve your desired consistency. For a thicker dal, use less liquid; for a thinner dal, use more.
Storage Instructions
- Store leftover dal in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 167kcalCarbohydrates: 22gProtein: 9gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 380mgFiber: 11gSugar: 1g
Zeenath Amaanullah
Articles: 92
4 Comments
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This is delightful! Thanks for the recipe.
Looks so delicious! Thanks for the recipe.
Absolutely mouthwatering! Great share.
Absolutely mouthwatering! Thanks for sharing.