Mashed Amaranth

I have misunderstood Amaranth to be Gongura for the longest time, until very recently when I came across Amaranth labeled as Thotakura which came as a surprise, of course!It was always a challenge for me to identify Gongura leaves from Thotakura leaves. I believe I am getting better at it now. Gongura has red leaves or red stalks depending on the variety and Thotakura does not. That is the best way I can describe the difference.
Thotakura was the most used vegetable in my maternal grand parents' house. It used to be cooked as a curry- finely chopped seasoned with simple 'tadka'. Today's dish is Mashed Amaranth. Amaranth leaves are lightly boiled and pureed which is mixed with cooked moong dal and simmered with spices to perfection.

Recipe- Chandra Padmanabhan
1/4 cup Moong Dal, rinsed
1 cup water
2 bunches amaranth leaves( Thotakura in Telugu)
Salt to taste

Seasoning-
2 tsps ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
2 red chilli
Pinch of Hing(asafoetoda powder)

• Bring Moong dal and 8 oz of water to a boil
• Continue to cook for about an hour
• Do not drain any water. Add salt and mix well
• Set aside
• Wash the Amaranth leaves and chop them finely
• Boil the leaves but making sure the leaves do not change color
• Puree the boiled leaves
• Heat 2 tsps of ghee in a pan
• Add Urad dal, cumin seeds and mustard seeds, Red chillies and hing
• Add the seasoning to the mashed amaranth
• Mix this with the cooked dal
• Cook for 10 min
• Serve hot with rice!

This goes to one of my favorite events MLLA, guest hosted by Simona of Briciole and started by Susan of The well seasoned Cook.