Cholai Dal Sabzi (Amaranth Leaves with Lentils) - Healthy & Delicious

Step 1: Prepare the Cholai Leaves and Lentils

Begin by thoroughly cleaning the cholai (amaranth) leaves, removing any hard stems and discarding debris. Wash the tender leaves 2-3 times under running water. Separately, soak the Arhar dal and Chana dal in water for 1-2 hours. Finely chop the onion and green chilies, and slice the garlic.

Step 2: Pressure Cook the Dal and Greens

Add the soaked Arhar dal and Chana dal to a pressure cooker. Then, add the chopped green chilies, finely chopped onion, turmeric powder (1/2 tsp), red chili powder (1/2 tsp), coriander powder (1 tsp), and salt (1 tsp). Finally, add the cleaned and chopped cholai leaves on top. Pour in 2 glasses (approx. 500ml) of water. Stir everything well to combine.

Step 3: Cook Until Tender

Close the pressure cooker lid and cook for 2-3 whistles on medium heat. Once the pressure is released naturally, open the cooker. Stir the cooked dal and greens for 1-2 minutes to ensure the dals are well-mixed and slightly mashed, creating a thicker consistency.

Step 4: Prepare the Tempering

Heat 2 small spoons (approx. 2 tbsp) of oil in a separate pan or kadai. Once the oil is hot, add 1/2 tsp cumin seeds, 1/4 tsp fenugreek seeds, and a pinch of asafoetida. Sauté for a few seconds until fragrant. Then, add the sliced garlic and dry red chilies. Fry until the garlic turns golden brown and the chilies are aromatic, about 1-2 minutes.

Step 5: Combine and Simmer

Carefully pour the cooked cholai dal from the pressure cooker into the tempering in the pan. Stir well to incorporate the tempering with the dal and greens. Let it simmer for another 2-4 minutes on low heat, allowing the flavors to meld together. Serve hot with roti or rice.

• Soak the Arhar and Chana dals for 1-2 hours before cooking to ensure they cook evenly and become tender.

• Always clean the cholai leaves thoroughly and remove any hard stems, using only the tender leaves for the best texture.

• Adjust the amount of green chilies and red chili powder according to your preferred spice level.

• Adding a separate tempering at the end significantly enhances the flavor of the dal sabzi.

• You can use Moong dal (split green gram, with or without skin) instead of Arhar dal for a different flavor and texture.

• For a richer taste, you can add a small amount of ghee (clarified butter) to the tempering.