Sprouted Mung Beans and Amaranth Leaves Daal

Mixed daal with Turnip leaves , Mixed daal with Spinch , Spinch Daal or Puy lentils with Swiss Chard Daal,  round and soft gujarati rotlis

I am delighted that now I have one more recipe on our menu Sprouted Mung Beans with Amaranth leaves. Delicious and flavourful. Enriched with so much goodness and so easy to prepare.

You will need:-

• 2 cup sprouted Mung beans ( How to sprout beans, see here ) I added few spoons of Moth beans too.
• 250 g amaranth leaves or more ( cleaned, washed and roughly chopped )
• 3 tbsp oil
• 1 tbsp whole spices ( cloves, cinnamon, bay leaves, black cardamom, cumin seeds )
• 1 medium onion finely chopped
• 1 tbsp. garlic-ginger puree
• 2 green chillies finely chopped
• 2 medium tomatoes chopped
• salt to taste
• 1 tsp. red chilli powder
• 1/2 tsp. turmeric powder 
• 2 tsp. ground coriander and cumin
• 1/2 tsp. garam masala
• 1/2 tsp. amchoor powder or 
• 1/2 tsp. kasoori methi 

Method :-
Wash sprouted mung beans in running water and leave it aside.
Heat oil in a pressure cooker, add whole spices.
Once they crackle add onion and saute till light pink.
Add ginger-garlic paste and cook for a while.
Add chopped tomatoes and cook till you can see oil on the sides pan.
Now add all the masala except garam masala and amchoor powder.
Saute masala for few seconds and add sprouted mung beans and green chilies.
Mix gently and add one and half cup water.
Cook beans till 3 whistle.
Let it cool naturally.
Once cooled, open the pressure cooker and stir mung beans and slightly press mung beans with ladle.
Once again turn the heat on, add amaranth leaves, garam masala and amchoor powder.
Cook daal for further 2-3 minutes.
Serve hot daal with roti, rice or paratha.
Enjoy !




















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