Dhal with choraiya bhaji

This dhal is with amaranth leaves is a little bit spicier than my plain dhal as it is tempered with a spice mixture of cumin seeds, peppercorns and garlic. It is both tasty and nutritious and makes a nice change when amaranth is in season. If you can't get green amaranth leaves, try it with spinach, murungakkai (drumstick) leaves or kale. As spinach cooks much more quickly than amaranth or kale, don't put it in until the dhal is almost cooked.

Ingredients

• • 1/2 cup yellow split peas or toor dhal

  • 100g green amaranth leaves, chopped

  • 1/2 tsp turmeric

  • 1 small onion, slice half about two thirds chop the rest

  • 2 stalks curry leaf, pick leaves from 1 stalk and leave the other whole

  • 1-2 tomatoes (optional)

  • 15g dried tamarind

  • Salt to taste

  • 1 tbsp oil

  • 1 whole dried chilli, or to taste

  • 1/4 tsp mustard seeds

  • 1/4 tsp fenugreek seeds

  • 3/4 tsp cumin seeds, divided

  • 1/2 tsp black peppercorns

  • 2 cloves garlic

  • A pinch of asafoetida

Method

• 1. Wash the dhal in plenty of water, rinsing it three or four times until the water runs clear.

  2. Put the dhal in a large pot with about 3 cups of water together with the amaranth leaves, tomato (if using), the sliced onion, 1 sprig curry leaf, turmeric and salt and bring to boil. Simmer until the dhal is soft, stirring occasionally. This takes about 30-40 minutes. Add more water if the dhal thickens too much before it is cooked. If using a pressure cooker, pressure cook for 5 minutes or follow instructions provided for your cooker.

  3. Soak the tamarind in about half cup of water and extract the pulp. Set aside.

  4. While the dhal is cooking, grind 1/2 tsp cumin seeds, peppercorns and garlic to a paste and set aside.

  5. Once the dhal is cooked, remove the curry leaf stalk and add the tamarind pulp.

  6. Heat the oil in a small frypan. Add the mustard, fenugreek and the remaining cumin seeds. When the seeds pop, add the chopped onion, dried chilli and curry leaves. Stir and then add the asafoetida and the garlic-spice paste. Fry until the onion just start to brown.

  7. Pour this tempered mixture into the dhal and bring the dhal to boil. Taste, adjust seasoning and remove from heat.