Lal Mathachi Bhaji Recipe – Amaranth Leaves Moong Sprouts Stir-Fry
Description:
The Lal Mathachi Bhaji Recipe is a simple yet flavorful Maharashtrian-style stir-fry made with red amaranth leaves and sprouted green moong dal. This vibrant and healthy dish uses a combination of traditional Indian spices, including turmeric, red chili powder, and a hint of sweetness from jaggery to balance the flavors. The soft amaranth leaves and crunchy moong sprouts come together in a satisfying stir-fry that’s perfect for a light, diabetic-friendly lunch.
Cuisine: Maharashtrian
Course: Lunch
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red Amaranth Leaves (roughly chopped) | 2 cups |
| Green Moong Sprouts | 1 cup |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Onion | 1, chopped |
| Garlic | 4 cloves |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
-
Prep the Amaranth Leaves:
Begin by washing the red amaranth leaves thoroughly under running water. Drain the excess water and chop the leaves, including the tender stems, into small pieces. Set them aside. -
Pressure Cook the Ingredients:
In a pressure cooker, add the chopped amaranth leaves, green moong sprouts, a pinch of salt, and about 3 tablespoons of water. Pressure cook for 3 to 4 whistles, then turn off the heat.
Release the pressure immediately to prevent the leaves from discoloring. -
Prepare the Tempering:
Heat some oil in a sautéing pan over medium heat. Once hot, add the mustard seeds and a pinch of hing (asafoetida). Allow the mustard seeds to crackle and release their flavor. -
Sauté Onions and Garlic:
Add the chopped onions and garlic to the pan. Sauté them for a few minutes until the onions turn soft and translucent. -
Spice It Up:
Stir in the turmeric powder, red chili powder, and jaggery. Mix well to combine all the spices and create a fragrant base for the stir-fry. -
Combine Everything:
Add the steamed amaranth leaves and moong sprouts to the pan. Stir everything together, ensuring that the leaves and sprouts are evenly coated with the spices. Cook for about 2 minutes to allow the flavors to meld and the dish to come together. -
Final Adjustments:
Taste the Lal Mathachi Bhaji and adjust the salt or spices to your liking. -
Serve:
Once done, turn off the heat and transfer the Lal Mathachi Bhaji to a serving bowl.
Serving Suggestions:
Serve this delicious and nutritious Lal Mathachi Bhaji alongside Multigrain Methi Thepla and Kela Anar Raita for a wholesome and diabetic-friendly meal that’s light yet packed with flavor and essential nutrients. This combination makes for a perfect, balanced lunch that’s sure to satisfy your taste buds while keeping your health in mind.
Enjoy this wholesome, healthy, and easy-to-make Maharashtrian-style dish!
