Chaulai with Arhar dal- Oil-free!

Prep Time
2 hours 30 minutes
Cook Time
30 minutes
2 servings

There are many ways to incorporate greens into our daily diet. Greens with lentils have been the most popular and traditional way in Indian cuisine. Here is a traditional Palakkad style curry using Chaulai/ Amaranth greens, I learnt from my mother-in-law. Tastes great with rotis or rice or plain cooked millets.

  • Chaulai greens: 2 cups
  • Arhar dal: 1/4 cup
  • Rock salt: to taste
  • Turmeric: ½ tsp
  • Spice Paste
  • Fresh coconut: 1/3 cup(grated)
  • White Urad dal: 1tbsp
  • Red chillies: 2 nos
  • Cumin seeds: ½ tsp
  • Soak arhar dal for around 2 hrs.
  • Cook well with enough water into a mushy dal. Stirring frequently to avoid burning.
  • Separate the leaves and the stem of Chaulai/ amaranth greens. Chop the stems into small pieces.
  • Steam the leaves and stem separately for around 4minutes or until just wilted. Do not overcook.
  • Cool the leaves and blend into a paste.
  • Dry roast white urad dal and red chillies until the dal turns light brown. Cool and grind with coconut and cumin seeds with water to get a thick smooth paste.
  • To the boiled dal, add salt, turmeric, greens paste and pieces of the steamed stem. Once boiled add ground coconut paste.
  • Make a tempering by dry roasting mustard seeds.

Wellcure Tip:

  • The end product should have the consistency of dal that we usually serve with rotis. So add water accordingly.
  • The stem of the greens I used were extremely tender. You can choose not to use them if they are not tender.

Eating Guide:

  • Food group lentils, nuts, and greens.
  • Lentils are rich in fibre and a good source of proteins as well.

  • Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.

  • Nuts provide good fats and protein for the body.

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