Of leaf vegetables, my kitchen staples are spinach and fenugreek. Till a while ago, cooking with amaranth greens was unchartered territory for me. What better way to start a new year, I thought, than with tackling a new beast?
I had been reading on the goodness of this power food (no wonder that the word "amaranth" comes from the Greek amarantos, meaning "unfading" ) often of late, and then learnt that amaranth in Hindi is chaulai, the leaves of which my grandmother used in chaulai saag. That got me curious, and I was soon trying ways to cook amaranth in my own kitchen.
Amaranth leaves with lentils has come to be a special favorite. I love to mix and match, and this recipe puts that to great use: it’s a combination with boiled dal, which you can make ahead for more than one meal and assemble in different ways later (tomato toor dal another day, spinach dal the meal after?)