Chana Dal Laal Saag

Ingredients 

• ¾ cup Bengal gram, soaked and boiled
• 1 medium bunch of red amaranth, roughly chopped
• 2 tablespoon ghee
• 2 dried red chillies
• 1 teaspoon cumin seeds
• A pinch of asafoetida
• ¼ teaspoon fenugreek seeds (methi dana)
• 1 tablespoon finely chopped ginger 
• 1 tablespoon finely chopped garlic 
• 2 medium onions, finely chopped
• 1 medium tomato, finely chopped
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• 1 teaspoon dried mango powder
• 2-3 green chillies, finely chopped
• Salt to taste
• Fresh coriander sprigs for garnishing

Method

1. Heat ghee in a non-stick pan, add dried chillies, cumin seeds, asafoetida, fenugreek seeds, ginger and garlic and sauté for a minute. Add onions and sauté till lightly browned. Add tomato and sauté for 2-3 minutes.
2. Add red chilli powder, garam masala powder, turmeric powder, dried mango powder and green chillies and mix well. Add salt and mix well.
3. Add red amaranth leaves and mix well. Cook for 3-4 minutes. Add Bengal gram and mix well. Cook till amaranth is done.
4. Transfer the saag into a serving bowl, garnish with coriander sprig and serve immediately.

Nutrition Info