Authentic Moong Dal & Amaranth Stalks Recipe – Traditional Indian Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal & Amaranth Stalks Recipe – Traditional Indian Dal

Introduction

There’s something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside. This Moong Dal & Amaranth Stalks recipe is extra special – it’s a dish my grandmother used to make, and it’s packed with flavour and nutrition. It’s a little different from your everyday dal, thanks to the addition of amaranth stalks, which adds a lovely earthy note. I’m so excited to share this traditional Indian recipe with you!

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also incredibly good for you. It’s a fantastic source of protein, fiber, and essential nutrients. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a complete meal on its own, but equally lovely served with rice or roti. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this flavourful dal:

• 1 small cup (approx. 170g) pesarapappu/moong dal
• 2 cups (approx. 240g) amaranth leaves stalks (thotakura kadalu)
• ¼ tsp (approx. 1.25ml) turmeric powder
• Salt to taste
• 2 tbsps (approx. 30ml) grated coconut
• 2 red chillies
• 1 tbsp (approx. 15ml) coriander seeds
• 1 tsp (approx. 5ml) cumin seeds
• ½ tsp (approx. 2.5ml) mustard seeds
• ½ tsp (approx. 2.5ml) split black gram dal (urad dal)
• Big pinch of asafoetida (hing)
• Few fresh curry leaves
• 2 tsps (approx. 10ml) oil or ghee

Ingredient Notes

Let’s talk about a few key ingredients!

• Amaranth Stalks (Thotakura Kadalu): These are the stalks of the amaranth plant, and they have a slightly earthy, spinach-like flavour. They’re incredibly nutritious and commonly used in Andhra and Telangana cuisine. If you can’t find them, you can sometimes substitute with spinach stalks, but the flavour won’t be quite the same.
• Moong Dal (Pesara Pappu): This split yellow lentil cooks quickly and has a mild, sweet flavour. It’s a staple in Indian households and is super easy to digest.
• Asafoetida (Hing): Don’t skip this! It might smell a little funky on its own, but it adds a wonderful savoury depth to the tempering. It’s also known for its digestive properties. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good rinse under cold water. Then, pop it into your pressure cooker with ¾ cup (approx. 180ml) of water and the turmeric powder. Pressure cook for one whistle.
2. Once the pressure has released, add the chopped amaranth stalks and another 1 ½ cups (approx. 360ml) of water. Simmer on medium heat for about 18-20 minutes, or until the stalks are tender.
3. While the dal is simmering, let’s make the spice paste. In a grinder, combine the grated coconut, red chillies, coriander seeds, and cumin seeds. Grind into a smooth paste, adding a splash of water if needed.
4. Add the ground paste to the cooked dal, along with salt to taste. Simmer for another 12-14 minutes, stirring occasionally, until the dal thickens to your liking.
5. Now for the magic – the tempering! Heat the oil or ghee in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and asafoetida (hing). Fry for a few seconds until the urad dal turns golden brown. Finally, toss in the curry leaves and fry for just a moment until fragrant.
6. Pour the hot tempering over the simmering dal. Cover and let the flavours meld together for about 5 minutes before serving.

Expert Tips

• Don’t overcook the amaranth stalks – you want them to be tender but still have a little bite.
• Adjust the amount of red chillies to your spice preference.
• For a smoother dal, you can blend a portion of it before adding the tempering.

Variations

• Vegan Adaptation: This recipe is naturally vegan if you use oil instead of ghee.
• Spice Level Adjustment: If you like things milder, remove the seeds from the red chillies before grinding. For extra heat, add a pinch of red chilli powder to the tempering.
• Regional Variations: In Andhra and Telangana, this dal is often made with a little bit of tamarind pulp for a tangy flavour. Feel free to add a teaspoon or two if you like! My friend’s mom always adds a tiny bit of jaggery to balance the flavours.

Serving Suggestions

This dal is fantastic served warm with a big bowl of steamed rice. It also pairs beautifully with roti or paratha. A side of papadums and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

1. What are amaranth stalks and where can I find them? Amaranth stalks are the stems of the amaranth plant. You can often find them at Indian grocery stores, especially those catering to South Indian cuisine.
2. Can I use red lentils (masoor dal) instead of moong dal? While you can use masoor dal, it will change the flavour and texture of the dal. Moong dal has a milder, sweeter flavour and cooks to a creamier consistency.
3. How do I adjust the spice level in this dal? Easily! Reduce the number of red chillies, or remove the seeds before grinding.
4. What is asafoetida (hing) and why is it used in Indian cooking? Asafoetida is a resin with a pungent aroma. It adds a unique savoury flavour to dishes and is also known for its digestive benefits.
5. Can this dal be made in an Instant Pot? Absolutely! Pressure cook the moong dal and amaranth stalks for about 8-10 minutes on high pressure, followed by a natural pressure release.
6. How can I make this dal ahead of time? You can make the dal up to a day in advance. Store it in the refrigerator and then simply reheat and add the tempering just before serving.