Cheera kuzhambu, a lentil and amaranth dish with coconut and green mango

Ingredients

• 1 bunch of green amaranth, finely chopped
• 1 cup of toor dal (split pigeon peas)
• Shredded coconut (to the amount of amaranth used)
• Green mango, diced (for acidity)
• 3 green chili peppers
• One small piece of ginger
• 2 shallots
• A pinch of cumin
• 2 cloves of garlic
• 1 teaspoon of turmeric
• 3 finely chopped shallots, for flavouring
• Mustard seeds
• salt
• coconut oil

Cook the dal with enough water until it is well softened, along with the turmeric.

Grind the coconut with the chili peppers, ginger, shallots, cumin, and garlic.

Add amaranth and coconut flour to the dal, season with salt, and cook.

Once it’s cooked, add the green mango.

When the curry has a thick sauce consistency, heat the mustard seeds and finely chopped shallots in coconut oil until they release their aroma, then pour over the dish.