Lal Mathachi Bhaji Recipe – Amaranth Leaves Moong Sprouts Sabzi
Lal Mathachi Bhaji, a vibrant and healthy dish from Maharashtrian cuisine, brings together the earthy flavors of red amaranth leaves with the light, nutritious taste of green moong sprouts. Perfectly suited for a diabetic-friendly diet, this dish is simple, delicious, and full of health benefits. The combination of spices and the touch of jaggery gives this sabzi a delightful balance of flavors that will surely make it a favorite in your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Amaranth Leaves (roughly chopped) | 2 cups |
| Green Moong Sprouts | 1 cup |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Onion (chopped) | 1 |
| Garlic (cloves, minced) | 4 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Lunch
Diet: Diabetic Friendly
Instructions
-
Prep the Amaranth Leaves:
- Begin by thoroughly washing the red amaranth leaves under running water to remove any dirt or impurities. Once clean, drain the leaves and roughly chop them, including the tender stems. Set them aside for later use.
-
-
Cook the Amaranth Leaves and Moong Sprouts:
- In a pressure cooker, add the chopped amaranth leaves, green moong sprouts, a pinch of salt, and about 3 tablespoons of water.
- Close the lid and cook for 3-4 whistles. Once done, turn off the heat and immediately release the pressure. This step will help retain the vibrant green color of the leaves.
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Prepare the Tempering:
- Heat oil in a sauté pan over medium heat. Once hot, add the mustard seeds and a pinch of asafoetida (hing). Let the mustard seeds crackle and release their flavor.
- Add the chopped garlic and onions to the pan. Sauté until the onions turn translucent and soft, which should take about 3-4 minutes.
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Combine the Ingredients:
- Stir in the turmeric powder, red chilli powder, and jaggery into the pan. Mix well.
- Add the steamed amaranth leaves and moong sprouts into the pan. Stir everything together for about 2 minutes, ensuring all the spices are well incorporated and the flavors blend together.
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Adjust the Seasoning:
- Taste the sabzi and adjust the salt and spices as needed, adding more jaggery if you prefer a sweeter touch.
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Serve:
- Once the dish is well-cooked and the flavors are balanced, remove from heat and transfer to a serving bowl.
- Serve your warm, flavorful Lal Mathachi Bhaji alongside Multigrain Methi Thepla and Kela Anar Raita for a nutritious and diabetic-friendly meal that is not only healthy but also utterly satisfying.
This delightful Maharashtrian dish not only provides a burst of color but also offers a host of health benefits due to its rich nutrient content. Red amaranth leaves are an excellent source of vitamins and minerals, while green moong sprouts are packed with proteins, making this dish a perfect addition to any balanced diet.
