Channa with Amaranth Leaves / Thotakura Senagalu

Channa with Amaranth Leaves

Ingredients

2 cups Kabuli Channa (soaked for 10 to 12 hrs for better digestibility)

2 cups Amaranth leaves (chopped small)

3 medium sized onions (chopped small)

1 tsp ginger garlic paste

1 green chili

1 tsp garam masala

½ tsp red chili pow

¼ tsp turmeric

Salt to taste

2 tbsps oil

Spices

1 bay leaf

2” cinnamon stick

4 cloves

½ tsp black cumin

3 cardomoms

Method

1.     Pressure cook soaked channa with enough water, salt and turmeric for 2 whistles

2.    Heat oil in a pan, add the spices and fry for a min, add ginger garlic paste, sauté for a min

3.    Add onions. Fry till they turn translucent.

4.    Add chopped amaranth leaves and fry till they wilt fully.

5.    Add the cooked channa , red chili pow, garam masala and salt. Pour 1 glass of water, if needed.

6.    Cook till you get the desired consistency.