Dinner · Indian
Chaulai folds naturally into dal, making one pot do the work of both dal and greens. Tomato and garlic give it enough brightness to serve simply with roti or rice.
Make it
Pressure-cook dal, tomatoes, turmeric and water until the dal is soft.
Open safely, add chopped amaranth and simmer uncovered for 7–8 minutes until tender.
Whisk lightly to combine while retaining some texture.
Sizzle cumin, garlic and chilli in ghee or oil, pour over the dal and season with salt.
From the Growmine catalog
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