Amaranth & Red Lentil Dal

1. 1
   prep · ~15 min

   Soak and rinse the amaranth and lentils.

   1.Soak amaranth seeds in water for 15 minutes, then drain.

   2.Rinse red lentils in cold water 2-3 times until water runs clear.
2. 2
   pressure cook · ~10 min

   Pressure cook the amaranth-lentil mix.

   1.Add drained amaranth and rinsed lentils to the pressure cooker.

   2.Pour in 2.5 cups water and add turmeric powder and salt.

   3.Close the lid and pressure cook on medium heat for 2 whistles.

   4.Let the pressure release naturally, then open and whisk lightly.

   TIPWhisking the dal after cooking gives it a creamier texture.
3. 3
   temper · ~8 min

   Make the tempering.

   1.Heat ghee in a small tadka pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle for 20 seconds.

   3.Add chopped garlic and dried red chilies, sauté until garlic is golden (30-40 seconds).

   4.Add chopped onion and slit green chilies, cook until onions turn translucent (3-4 minutes).

   5.Add chopped tomatoes, red chili powder, and garam masala.

   6.Cook until tomatoes soften and ghee separates at the edges (3-4 minutes).

   TIPDon't rush the onions — letting them soften fully builds a sweeter, deeper flavor.
4. 4
   simmer · ~5 min

   Combine and simmer the dal.

   1.Pour the tempering into the cooked dal and stir well to combine.

   2.Let it simmer on low heat for 5 minutes to blend the flavors.

   3.If too thick, add a splash of hot water to reach desired consistency.
5. 5
   garnish

   Finish and serve hot.

   Squeeze lemon juice over the dal and garnish with chopped coriander leaves. Serve hot with steamed rice or roti.

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