Keerai Masial (Mashed Amaranth)


  • 1/4 cup green gram dal
  • 2 bunches amaranth leaves
  • Salt to taste

For Tempering

  • 2 tsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal
  • 1 dry red chilli, halved
  • 1/2 tsp asafoetida powder

Method –

  1. Pressure cook the green gram dal and set aside
  2. Wash the amaranth leaves and chop fine
  3. Cook the leaves taking care they do not lose their green colour
  4. Blend and set aside
  5. Mix the amaranth with the green gram dal and salt and reheat
  6. Heat the ghee and all the ingredients for tempering.
  7. When the mustard seeds splutter, add to the mashed amaranth
  8. Serve hot with rice

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