- Rinse and drain the amaranth seeds thoroughly.
- Wash and drain all the dals (Toor, Channa, Green Mung, and Moong) together.
- In a pressure cooker, combine the dals, amaranth seeds, water, and a pinch of salt. Pressure cook for 3 whistles, then let the pressure release naturally.
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add asafoetida, turmeric powder, and curry leaves. Sauté for 30 seconds.
- Mix in chopped onions and a pinch of salt. Cook until onions turn translucent.
- Add minced ginger, garlic, and slit green chilies. Sauté for 1 minute.
- Stir in chopped tomatoes and cook for 2 minutes until softened.
- Carefully transfer the cooked dal mixture from the pressure cooker to the pan. Mix well.
- Bring the mixture to a boil, then reduce heat. Simmer for 5 minutes.
- Add lime juice and chopped cilantro. Adjust seasoning and serve hot.
- Calories:320 kcal25%
- Energy:1338 kJ22%
- Protein:20 g28%
- Carbohydrates:45 mg40%
- Sugar:5 mg8%
- Salt:400 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Amaranth & Mixed Daal Recipe – Authentic Indian Comfort Food
Hey everyone! If you’re anything like me, there’s nothing quite as comforting as a warm bowl of daal with rice. Today, I’m sharing a recipe that’s extra special – a nourishing and flavorful Amaranth & Mixed Daal. It’s a dish my grandmother used to make, and it always feels like a hug in a bowl. It’s packed with protein, incredibly satisfying, and surprisingly easy to make. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t just any daal. The combination of mixed daals and amaranth seeds (rajgira) creates a wonderfully textured and nutritious meal. It’s a complete protein source, perfect for a weeknight dinner or a festive occasion. Plus, the tempering (or tadka as we call it) adds a beautiful aroma and depth of flavor that will have everyone asking for seconds!
Ingredients
Here’s what you’ll need to create this delicious daal:
- ¼ cup Amaranth Seeds (Rajgira)
- ¼ cup Toor Daal (Split Pigeon Peas)
- ¼ cup Channa Daal (Split Chickpeas)
- ¼ cup Green Mung Daal (Split Mung Beans)
- ¼ cup Maur Daal/Brown Lentils
- 3.75 cups Water (approximately 900ml)
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- ⅛ tsp Asafoetida/Hing
- ¼ tsp Turmeric/Haldi
- 1 sprig Curry Leaves
- ½ cup Onions, chopped
- 1 tbsp Ginger, minced
- 1 tbsp Garlic, minced
- To taste Green Chillies, slit
- 1 medium Tomato, chopped
- To taste Lime Juice
- Few sprigs Cilantro/Dhaniya Patta, chopped
Ingredient Notes
Let’s talk about a few key ingredients to make sure you get the best results:
Amaranth Seeds (Rajgira) – Nutritional Benefits & Uses
Amaranth seeds are tiny powerhouses! They’re a complete protein, meaning they contain all nine essential amino acids. They’re also a good source of fiber, iron, and magnesium. I love adding them to daals for a slightly nutty flavor and a boost of nutrition. You can find them at most Indian grocery stores or online.
The Blend of Daals – Regional Variations & Flavor Profiles
Using a mix of daals is a common practice in Indian cooking. Each daal brings its own unique flavor and texture. Toor daal cooks up creamy, channa daal adds a bit of earthiness, mung daal is light and easy to digest, and maur daal gives a lovely rustic texture. Feel free to experiment with different combinations – that’s the beauty of cooking!
Asafoetida (Hing) – A Traditional Digestive Aid
Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s a traditional digestive aid in Indian cuisine and adds a unique depth to the daal. A little goes a long way!
Oil – Choosing the Right Oil for Tempering
I prefer using mustard oil for tempering because it adds a lovely pungent flavor that complements the mustard seeds beautifully. However, you can also use ghee (clarified butter) or any neutral-flavored oil like sunflower or vegetable oil.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, give the amaranth seeds a good rinse and drain them well. Then, wash and strain all the daals together until the water runs clear. This helps remove any impurities.
- In a pressure cooker, combine the rinsed daals, amaranth seeds, water, and a pinch of salt. Close the lid and pressure cook for 3 whistles. Once done, let the pressure release naturally – don’t force it!
- While the daal is cooking, let’s prepare the tadka. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter. This is important – spluttering seeds release their flavor!
- Add the asafoetida, turmeric, and curry leaves to the pan. Sauté for about 30 seconds until fragrant.
- Now, add the chopped onions and a pinch of salt. Cook until the onions turn translucent and slightly golden.
- Add the minced ginger, garlic, and slit green chillies. Sauté for another minute until fragrant.
- Stir in the chopped tomatoes and cook for about 2 minutes until they soften.
- Carefully transfer the cooked daal mixture from the pressure cooker to the pan. Be careful, it will be hot! Mix everything well.
- Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, allowing the flavors to meld together.
- Finally, add the lime juice and chopped cilantro. Adjust the seasoning to your liking and serve hot!
Expert Tips
- Don’t overcook the daal: Overcooked daal can become mushy. The natural pressure release method helps prevent this.
- Adjust water as needed: Depending on your pressure cooker and the daal quality, you might need to add a little more water.
- Taste as you go: Seasoning is key! Adjust the salt, lime juice, and chillies to your preference.
Variations
- Vegan Adaptation: This recipe is naturally vegan! Just ensure you’re using oil instead of ghee for the tempering.
- Gluten-Free Confirmation: This recipe is naturally gluten-free.
- Spice Level Adjustment (Mild to Spicy): Adjust the number of green chillies to control the spice level. You can also add a pinch of red chilli powder for extra heat.
- Festival Adaptations (Navratri, Ekadashi): During fasting periods, you can skip the onions and garlic.
Serving Suggestions
This Amaranth & Mixed Daal is fantastic served with:
- Steamed rice (Basmati is my favorite!)
- Whole wheat roti or chapati
- A side of yogurt (raita)
- A simple vegetable side dish like sauteed spinach or beans.
Storage Instructions
Leftover daal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to a month.
FAQs
What are the health benefits of Amaranth seeds?
Amaranth seeds are a complete protein, rich in fiber, iron, and magnesium. They’re great for boosting your energy levels and supporting overall health.
Can I substitute any of the daals in this recipe?
Yes, you can! Feel free to substitute with other daals like masoor daal (red lentils) or urad daal (black lentils). Just keep in mind that the cooking time might vary slightly.
What is Asafoetida (Hing) and where can I find it?
Asafoetida is a resin with a pungent smell that adds a savory flavor to Indian dishes. You can find it at most Indian grocery stores or online. It’s usually sold in powdered form or as a solid block.
How can I adjust the consistency of the daal?
If the daal is too thick, add a little more hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
Can this daal be made ahead of time?
Absolutely! You can make the daal a day or two in advance and reheat it when you’re ready to serve. The flavors will actually deepen over time.
Enjoy this comforting and nutritious Amaranth & Mixed Daal! I hope it becomes a staple in your kitchen, just like it is in mine. Happy cooking!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
