Lal Math or Lal Saag Dal is a traditional Indian dish made with red amaranth leaves also known as Lal saag in Hindi and lentils. The red amaranth leaves are cooked with spices and then combined with cooked lentils to make a hearty and nutritious dish. It is typically served with rice or roti.
- 1 cup red amaranth leaves (Lal Saag), washed and chopped
- 1/2 cup toor dal (split pigeon peas)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt, to taste
- 2 tbsp oil
- Water, as needed
- In a pressure cooker, add the toor dal, turmeric powder, and salt. Add enough water to cover the dal. Cook until the dal is soft.
- In a pan, heat oil over medium heat. Add cumin seeds, mustard seeds, and sauté for a few seconds.
- Add the red amaranth leaves and sauté for a few minutes.
- Add the turmeric powder, red chili powder, and salt. Stir well.
- Add 2-3 cups of water to the pan and bring to a boil.
- Reduce the heat and simmer for 10-15 minutes or until the amaranth leaves are wilted.
- Mash the dal with a spoon or potato masher.
- Add the mashed dal to the pan with saag and mix well.
- Simmer for 5-7 minutes or until the dal and saag are well combined.
- Serve the Lal Math or Lal Saag Dal with steamed rice or roti.