|Lentils cooked with amaranth stems|
The collage shows the plants growing between the turmeric and the flowers. I had kept some soil in a cement bag to be mixed into other containers later but the amaranth grew the tallest here.:) The bag is on the terrace right outside our attic.
|Getting the stems ready for cooking|
For this recipe I cut off two plants a little above the roots. You choose the point where the knife cuts through easily. The leaves were kept aside to be used for another dish. I peeled off the outermost layer from the stems and cut them into one and a half inch pieces. The dal was cooked in the usual way. I fried the stems in a bit of oil with grated onions, coarsely ground chilli powder, grated ginger, turmeric, a bit of coriander powder and some salt. After the amaranth stems were done, I poured the cooked dal into the pan and let it cook for a few minutes. Then the contents were transferred to a serving bowl and garnished with chopped ginger leaves.