Amaranthus Leaves Toor Dal Khichadi | specialdesirecipes

 Amaranthus Toor Dal Khichadi | Amaranthus leaves Khichdi | Special Desi Recipes

Amaranthus leaves khichadi is a nutritious, flavorful, and versatile dish made with amaranthus leaves, toor dal, and rice. Amaranthus toor dal khichadi is one of the convenient ways to incorporate leafy greens into your diet while enjoying a delicious meal.

In Indian cuisine, Khichadi holds cultural significance as a comfort food and is often consumed during times of illness or as a simple yet nourishing meal.

Amaranthus leaves are a storehouse of essential nutrients and are loaded with vitamins A, C, K, and folate, vital for supporting a robust immune system, promoting healthy vision, and aiding in cell growth and repair. Amaranthus leaves khichdi can be done with various grains such as rice, lentils, or even with amaranth grains themselves. It can be adapted to personal taste preferences and dietary restrictions.

Amaranthus leaves khichdi is a simple and quick recipe that can be made in one pot. It typically involves sauteeing the dal and rice along with green leaves with common spices including cumin seeds, turmeric, onion, curry leaves, ginger garlic paste, and green chilies. These spices not only enhance the flavor but also offer additional health benefits. This recipe can be customized with the addition of other vegetables such as carrots, peas, potatoes, and biryani spices, to further enhance its nutritional value and flavor.

Video Recipe Of Amaranthus Leaves Toor Dal Khichdi

Ingredients:

• Oil - 3 Tbsps.
• Cumin Seeds - 1 Tsp.
• Onion - 1
• Salt - 1/2 Tsp.
• Green Chillies - 3
• Curry Leaves
• Ginger Garlic Paste - 1/2 Tbsp.
• Rice -3/4th Cup
• Toor Dal - 1/4th Cup
• Amaranthus Leaves - 2 Cups Or 2 Bunches
• Tomatoes - 1 Big
• Water - 1 3/4th Cups
• Coriander Leaves

Preparation:

• In a pressure cooker add oil.
• When the oil gets heated, add cumin seeds, onion, and salt.
• Mix well and saute well.
• When the onions become light brown in color, add green chilies, curry leaves, and ginger garlic paste and saute again.
• When it releases aroma, add washed rice and soaked dal and saute for about 5 minutes.
• Then add amaranthus leaves and water as required.
• Now close and pressure cook for about 2 whistles.
• When the pressure leaves completely add coriander leaves and serve hot with raita and pachi pulusu.