Ingredients

• Spinach curry recipe2 cups chopped Kirai (Amaranth leaves) – tender leaves & stems
• 1/2 cup toor dal (pigeon pea lentils) – soaked for 30 mins (optional)
• 1 small onion – finely chopped
• 2-3 green chilies – slit
• 1 tomato – chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder
• 1/4 tsp asafoetida (hing)

• 2-3 garlic cloves – crushed (optional)

• 1 tbsp oil/ghee
• Salt to taste
• 1 cup water

• Fresh coriander leaves for garnish

Method:

1. Cook the dal (optional):

   • Pressure cook toor dal with turmeric until soft. Set aside.

2. Tempering (Tadka):

   • Heat oil/ghee in a pan. Add mustard & cumin seeds. Let them splutter.
   • Add hing, garlic, green chilies, and onions. Sauté until onions turn golden.

3. Add Spices & Tomatoes:

   • Add turmeric, red chili powder, coriander powder. Mix well.
   • Add chopped tomatoes and cook until soft.

4. Add Kirai (Amaranth Leaves):

   • Add chopped leaves and sauté for 2-3 mins until wilted.
   • Add cooked dal (if using) and water. Mix well.

5. Simmer:

   • Cover and cook on low heat for 8-10 mins until leaves are tender.
   • Adjust salt and consistency (add more water if needed).

6. Garnish & Serve:

   • Sprinkle fresh coriander leaves.
   • Serve hot with rice/roti or as a side dish.

Tips for Best Kirai Kari:

✔ Choose tender leaves – Older leaves can be bitter.
✔ Don’t overcook – Amaranth cooks quickly; overcooking makes it mushy.
✔ Add dal for thickness – Toor dal gives a creamy texture (optional).
✔ Tempering (tadka) is key – Good tempering enhances flavor.
✔ Squeeze lemon – A dash of lemon juice balances flavors.