Amaranth Stalks & Raw Banana Sambhar

Amaranth leaves are quite often used in South Indian cuisine, when the leaves are cooked along with dals or as simply as stir fry or else as mashed curry, we wont trash out their stalks aka stems.Once we remove the leaves from the stalks or stems, immediately we will broke the stalks as small pieces and use them in making dals,gravies or else as stir fries. So obviously if you get amaranth greens, you will get use of this greens completely and you will just trash their roots in case if you buy with their roots.

Last week, i picked a super fresh amaranth green from Indian stores, back home i prepared a simple stir fry with their leaves and used their stalks for making this delicious sambhar. Since i had some raw banana aka plantain, i just included them to this aromatic sambhar. This dal goes awesome with rice,rotis and even much more prefect with South Indian breakfast foods like Idlis and dosas.Sending to my event CWS- Dals and  Healthy Diet-Go green guest hosted by Amurta.

2cups Amaranth Stalkes (cleaned and chopped as medium sized pieces)

1no Raw banana/Plantain (cubed)

1cup Cooked toordal

1no Onion (chopped)

1/4tsp Turmeric powder

1tsp Mustard seeds+urad dal

1tbsp Fenugreek seeds

1/4tsp Cumin seeds

2nos Dry red chillies

Few Curry leaves

Salt

1tsp Lemon juice

Oil

Roast & grind:

2tbsp Coriander seeds

1/2tsp Fenugreek seeds

3nos Dry red chillies

1/4tsp Asafoetida powder

3tbsp Dessicated coconut

Dry roast the ingredients given in the list 'Roast & grind' one by one and grind as fine powder, keep aside.

Heat enough oil in a pressure cooker, let splutters the mustard seeds, urad dal, fry the fenugreek seeds,cumin seeds and dry red chillies.

Add now the chopped onions,curry leaves,cook for few minutes until the veggies get cooked.

Now add the raw banana cubes cook for few minutes.

Add the tender amaranth stalkes with enough grounded spice powder,turmeric powder along with salt,cook everything in simmer for few minutes..

Finally add the cooked dal and enough water to the veggies, cook everything in medium flame with lid closed until the gravy gets thickens.

Add the lemon juice and put off the stove.

Serve hot with rice and papads.