Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.