Leafy vegetables are commonly used in Maharashtrian cooking.
Lal Math/Red Amaranth is a red leafy vegetable rich in minerals like calcium, potassium, iron, fibre and is a good source of vitamins. Straight from my Aai's kitchen enjoy.
Ingredients: (serves approx 2)
1/2 cup Lal Math leaves washed and finely chopped
1 cup Toor dal (split pigeon peas) boiled & mashed
2 cups of water
1 tbsp oil
1 tsp mustard
7/8 garlic cloves medium chopped
1 tsp turmeric powder
2 tsp chilli powder
2/3 Kokum/Aamsul
1/2 tsp sugar
salt to taste
Method:
Take oil in a pan/kadhai, add mustard seeds. When the seeds start crackling garlic cloves and saute till golden brown. Now add the red chilli powder turmeric powder, and chopped lal math (red amaranth) and saute till the vegetable and spices are thoroughly mixed. Add 1/2 cup of water mix well and let it cook for about 5 mins.
Now add boiled toor dal (mashed) and mix well. Further add the remaining water, salt to taste, sugar, and kokum leaves and cook till done. You can add more water for a thinner consistency. Lal Math curry is ready to eat. Serve along with rice or bhakree (jowar/bajree) roti/chapati.
Recipe credits @Uma Thakur
Lal Math/Red Amaranth is a red leafy vegetable rich in minerals like calcium, potassium, iron, fibre and is a good source of vitamins. Straight from my Aai's kitchen enjoy.
1/2 cup Lal Math leaves washed and finely chopped
1 cup Toor dal (split pigeon peas) boiled & mashed
2 cups of water
1 tbsp oil
1 tsp mustard
7/8 garlic cloves medium chopped
1 tsp turmeric powder
2 tsp chilli powder
2/3 Kokum/Aamsul
1/2 tsp sugar
salt to taste
Method:
Take oil in a pan/kadhai, add mustard seeds. When the seeds start crackling garlic cloves and saute till golden brown. Now add the red chilli powder turmeric powder, and chopped lal math (red amaranth) and saute till the vegetable and spices are thoroughly mixed. Add 1/2 cup of water mix well and let it cook for about 5 mins.
Now add boiled toor dal (mashed) and mix well. Further add the remaining water, salt to taste, sugar, and kokum leaves and cook till done. You can add more water for a thinner consistency. Lal Math curry is ready to eat. Serve along with rice or bhakree (jowar/bajree) roti/chapati.
Recipe credits @Uma Thakur
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