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Ingredients26 m servings 756 cals
Original recipe yields 6 servings
- Place onion and garlic in a food processor; pulse into a coarse paste.
- Heat 3 tablespoons oil in a nonstick skillet over medium heat. Add chopped leaves and stems and onion paste; stir to combine, about 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and bring to a simmer, 3 to 5 minutes. Cook until water evaporates, 5 to 10 minutes. Stir in butter.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir until seeds pop and mixture is fragrant, 3 to 5 minutes. Fold into amaranth mixture to serve.
- Cook's Note:
- Substitute 2 teaspoons ghee for the butter if desired.
Per Serving: 756 calories; 21 g fat; 121.1 g carbohydrates; 25.7 g protein; 2 mg cholesterol; 69 mg sodium. Full nutrition