Red Amaranth leaves, lentil and coconut stir fry

Hulled pigeon peas (called toor dal or thvamaraparippu) is prepared into a lentil soup called dal. Combined with rice (called dal chawal), it is a staple Indian diet, imparting adequate amounts of carbohydates and protein.

Locally, amaranth leaves are called cheera. They are used with coconut to prepare cheera thoran. By adding a wee bit of split pigeon peas, the dish becomes super rich in plant protein.

The additives of Mom's healthy dish...

Red amaranth leaves - a big bunch

Toor dal - 1/4 cup

For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Chili powder - 1/4 tsp

Shallots - 3

Salt - 1/4 tsp

For the tempering,

Rice bran oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Raw rice - 1/4 tsp

The modus operandi...

Boil the lentils in some water and a pinch of salt. Unload excess water and set aside for later.

Wash the amaranth leaves and chop them small. Add in the melange of coconut, cumin seeds, turmeric powder, chili powder, salt and shallots in a blender jar and grind for 2 seconds. Keep aside.

 

Heat a deep-bottomed pan and dribble oil. Throw in mustard seeds, curry leaves and raw rice. When the mustard starts crackling, cast in the leaves. Stir and cover with a lid, so that it cooks in the steam.

After a few minutes, prepare a well in the center of the leaves by pushing most of it to the sides of the pan. Add in the coconut potpourri in the middle and cover with the leaves pushed to the side earlier. The coconut mishmash will cook in the steam produced as the leaves dry up. Stir after a few minutes. Fling in the cooked lentils and intermingle everything. Set out the thoran along with red rice. Whoop it up!