INGREDIENTS:

• 1 bunch amaranth leaves, washed and chopped

• 1tsp cumin seeds

• 1 tsp mustard seeds

• ½ tbsp udad dal

• ½ tbsp Chana dal

• 2-3 dry red chillies

• A few curry leaves

• 1-2 medium onions finely sliced

• Grind to powder '

• 5-6 cloves of garlic

• 1tbsp roasted peanuts

• 1tbsp dry coconut 

• 4-5 dry red chilies

• 1 tsp roasted Chana (not pictured)

• Salt to taste 

INSTRUCTIONS:

• Heat oil in pan 

• Add Chana dal, urad dal, mustard seeds, and dry red chilies. Sauté till mustard crackles and dals turn golden brown

• Add jeera and fry for a min

• Add curry leaves and sauté for 30 sec

• Add sliced onions and fry for few mins  until onions turn translucent 

• Now add the amaranth leaves and salt. Mix well 

• Cover and cook on low flame for 5-6 mins

• Add ground masala powder and mix well

• Cook for another 3-4 minutes

• Serve hot with chapatis or rice