Follow these steps for perfect results
Green Amaranth Leaves
roughly chopped
Jaggery
Asafoetida (hing)
Tomatoes
roughly chopped
Whole Black Peppercorns
Tamarind
small lemon sized
Salt
to taste
Fresh Coconut
grated
Arhar Dal (Split Toor Dal)
boiled
Turmeric Powder (Haldi)
Onion
sliced
Dry Red Chillies
Sunflower Oil
Cloves (Laung)
Garlic
finely sliced
Byadagi Dried Chillies
White Urad Dal (Split)
Coriander (Dhania) Seeds
Cinnamon Stick (Dalchini)
Cumin seeds (Jeera)
Mustard seeds
Chana dal (Bengal Gram Dal)
Curry leaves
Wash and soak toor dal for 30 minutes.
Boil toor dal with garlic, turmeric, and cumin seeds in a pressure cooker for 3 whistles.
Whisk the cooked dal to smooth texture.
Add tomatoes and chopped amaranth leaves to the dal and pressure cook for 1 whistle.
Roast masala ingredients (excluding coconut and tamarind) with a little oil until aromatic.
Grind the roasted ingredients with coconut and tamarind into a fine paste using a mixer grinder.
Add the masala paste to the boiled dal and amaranth mix.
Add water to desired consistency, jaggery, and salt.
Simmer for 10 minutes.
Heat oil in a tadka pan.
Add mustard and cumin seeds; let them splutter.
Add red chilli and curry leaves; let them crackle.
Add sliced garlic and sauté until golden and crisp.
Add sliced onion and sauté until brown.
Pour the tadka over the prepared dal and amaranth curry and mix well.
Serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of jaggery to your preference.
Roast the spices on low heat to prevent burning.
Serve hot with a dollop of ghee for added flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead.
Serve in a bowl, garnished with coriander leaves.
Serve with steamed rice
Serve with roti or naan
Serve as a side dish with other South Indian meals
Complements the flavors without overpowering.
Discover the story behind this recipe
Traditional comfort food in Karnataka cuisine.
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