Laal Math Ki Thali Recipe


Laal Math Ki Thali Recipe



60 Mins
4-5 People
20 Mins




Introduction

 

I vividly recall the first time I crafted Laal Math Ki Thali. It was a scorching summer day, and the markets were overflowing with fresh amaranth leaves, known locally as chulai or laal math. The vibrant green and red hues of the leaves caught my eye, and I was instantly inspired to create a thali that celebrated this nutritious ingredient in every dish.

 

The idea of turning these versatile leaves into a complete meal came to me from a trip to Goa, where I tasted a unique pulao at my friend Avinash's restaurant. The flavors were so delightful that I knew I had to recreate something similar. Thus, the concept of Laal Math Ki Thali was born, featuring everything from a hearty daal to a refreshing raita, all infused with the goodness of chulai. This thali has since become a beloved staple in my household, cherished for its wholesome taste and health benefits.

 

 

 

Recipe of Amaranth Thali

 

Lal Math Ki Dal

 

Ingredients:

  • Chana dal (soaked) - 2 cups
  • Turmeric powder - ½ tsp
  • Salt - 1 tbsp
  • Water - as required
  • Oil - 2 tbsp
  • Jeera - 1 tsp
  • Dry red chilli - 4 pcs
  • Onion (chopped) - 2 medium-sized pcs
  • Garlic - 1 tbsp
  • Tomato (chopped) - 1 big-sized pc
  • Salt - 1 tsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Red chilli powder - ½ tsp
  • Lal math/amaranth leaves (chopped) - 1 big bowl
  • Cooked chana dal

 

 

Instructions:

 

Step 1: Pressure Cooking the Dal

  • Add soaked chana dal, salt, red chilli powder, turmeric powder, and water to a pressure cooker. Cook for 3 whistles.

 

Step 2: Preparing the Tadka

  • Heat oil in a pan. Add cumin seeds and a dry red chilli; let them splutter.

Step 3: Sautéing Aromatics

  • Add chopped onions and garlic to the pan. Sauté until the onions are golden brown.

Step 4: Cooking Tomatoes and Spices

  • Add chopped tomatoes to the pan and sauté for 1-2 minutes. Mix in salt, turmeric powder, red chilli powder, and coriander powder.

Step 5: Cooking Amaranth Leaves

  • Add the chopped amaranth leaves. Cook until the leaves are wilted.

Step 6: Combining and Final Cooking

  • Add the cooked chana dal to the pan. Stir well and cook for 6-8 minutes. Adjust the consistency with water if needed.

Step 7: Serving

  • Serve hot with rice or roti. Enjoy your delicious Lal Math Ki Dal!

 

 

 

Lal Math Pulao

 

Ingredients:

 

  • Oil - 2 tbsp
  • Jeera - 1 tsp
  • Cinnamon - 1 inch
  • Black cardamom - 1 pc
  • Green cardamom - 2 pcs
  • Black pepper - 6-7 pcs
  • Bay leaf - 2 pcs
  • Mace - 1 pc
  • Cloves - 4-5 pcs
  • Cashew nuts - 10-15 pcs
  • Onion (sliced) - 2 medium-sized pcs
  • Green peas - ½ cup
  • Potato (diced) - 2 medium-sized pcs
  • Salt - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Red chilli powder - ½ tsp
  • Ginger juliennes - ½ tbsp
  • Tomato (sliced) - 1 medium-sized pc
  • Lal math/amaranth leaves - a bunch
  • Basmati rice (soaked) - 1½ cups
  • Water - 2½ cups

 

 

Instructions:

 

Step 1: Heating Spices

  • Heat a pan and add oil, followed by jeera, cinnamon, black pepper, bay leaf, cloves, mace, and green cardamom. Let them crackle to release their aromas.

Step 2: Adding Cashews and Onions

  • Add cashew nuts and cook until they turn light golden brown. Add sliced onions and sauté until they become translucent and golden brown.

Step 3: Cooking Vegetables

  • Incorporate green peas and diced potatoes, cooking them for 2-3 minutes. Add salt, red chilli powder, and turmeric powder, stirring well to combine.

Step 4: Adding Ginger and Tomatoes

  • Add ginger juliennes and tomato slices, cooking for another 2-3 minutes. Add amaranth leaves and sauté until they wilt.

Step 5: Adding Rice and Water

  • Add soaked basmati rice and mix thoroughly with the other ingredients. Pour in water and bring it to a boil.

Step 6: Final Cooking

  • Once boiling, reduce the flame, cover with a lid, and cook until the rice is fully done.

Step 7: Serving

  • Lal Math Pulao is now ready to serve. Enjoy!

 

 

 

 

Lal Math Ki Sabzi

 

Ingredients:

 

  • Oil - 1 tbsp
  • Jeera - 1 tsp
  • Dry red chilli - 2 pcs
  • Garlic (chopped) - 1 tbsp
  • Onion (sliced) - 2 medium-sized pcs
  • Salt - 1 tsp
  • Corn (boiled) - ½ cup
  • Red chilli powder - ½ tsp
  • Jeera powder - ½ tsp
  • Coriander powder - ½ tsp
  • Lal math/amaranth leaves - 1 bunch
  • Tomato (sliced) - 1 medium-sized pc

 

 

Instructions:

 

Step 1: Heating Oil and Spices

  • Heat oil in a pan and add cumin seeds and a dry red chilli. Let them crackle.

Step 2: Sautéing Garlic

  • Add chopped garlic and sauté until fragrant. Add sliced onions and sauté until they turn translucent.

Step 3: Adding Corn and Spices

  • Sprinkle in some salt, then add the corn kernels and cook for a few minutes. Stir in red chilli powder, cumin powder, and coriander powder, and sauté briefly.

Step 4: Cooking Amaranth Leaves

  • Add the amaranth leaves and sauté until they begin to wilt.

Step 5: Adding Tomatoes

  • Finally, add the sliced tomatoes and cook everything together for 5-6 minutes.

Step 6: Serving

  • Amaranth Ki Sabzi is now ready to serve.

 

 

 

Lal Math Ki Puri

 

Ingredients:

 

  • Wheat flour - 1 cup
  • Ajwain - ½ tsp
  • Salt - 1 tsp
  • Suji - ¼ cup
  • Oil - 2 tbsp
  • Coriander chutney - 1 tbsp
  • Lal math/amaranth stems puree - ½ cup
  • Water - if needed
  • Oil - for deep frying

 

 

Instructions:

 

Step 1: Mixing Dry Ingredients

  • Start by mixing wheat flour, ajwain, salt, and suji in a bowl until well combined.

Step 2: Adding Oil

  • Add oil to the mixture and rub it in until the texture resembles coarse crumbs.

Step 3: Incorporating Amaranth Puree

  • Gradually incorporate the amaranth stem puree into the flour mixture. Knead the ingredients together to form a semi-soft dough consistency.

Step 4: Resting the Dough

  • Cover the dough with a damp cloth or plastic wrap and let it rest for 5-6 minutes.

Step 5: Rolling the Pooris

  • Once rested, take small portions of the dough and roll them into flat discs, ensuring they're not too thick.

Step 6: Deep Frying

  • Heat oil in a deep frying pan over medium heat until hot. Carefully slide the rolled poori into the hot oil and fry until it puffs up and turns golden brown on both sides.

Step 7: Draining Excess Oil

  • Once cooked, remove the poori from the oil using a slotted spoon. Place the cooked pooris on tissue paper to drain off excess oil before serving.

 

 

 

Lal Math Ka Raita

 

Ingredients:

 

  • Lal math/amaranth leaves - 1 big bowl
  • Jeera - ½ tsp
  • Curd - 1 cup
  • Lal math & jeera powder - 2 tbsp
  • Salt - ½ tsp
  • Red chilli powder - a pinch

 

 

Instructions:

 

Step 1: Cooking Amaranth Leaves

  • Heat a pan and cook amaranth leaves until dry.

Step 2: Roasting Jeera

  • In the same pan, roast jeera until fragrant. Transfer the roasted jeera to a mixer jar and grind into a fine powder.

Step 3: Mixing Ingredients

  • In a bowl, combine curd, powdered amaranth, roasted jeera powder, salt, and red chilli powder. Mix until smooth.

Step 4: Serving

  • Serve and enjoy your Amaranth Raita!

 

 

 

About the Recipe

 

Laal Math Ki Thali is a vibrant and wholesome meal, perfect for summer days when fresh amaranth leaves are abundant. This thali brings together a variety of dishes, each highlighting the unique taste and nutritional benefits of laal math. The daal, with its subtle seasoning and tempering of chulai leaves, offers a comforting start. The sabzi, combining corn and laal math, provides a delightful crunch and sweetness, while the pulao, infused with spices and vegetables, adds a hearty element to the meal.

 

The colorful puris, made with a puree of laal math stems, not only look appealing but also pack a nutritional punch. The raita, with its roasted laal math powder, rounds off the thali with a cooling effect, making it a balanced and satisfying meal. Each component of this thali showcases the versatility of laal math and how it can be used to create a nourishing and delicious feast.

 

 

Cooking Tips

 

  1. Prep Ahead: Soak the chana dal for at least two hours to ensure it cooks evenly and absorbs the flavors better.
  2. Blanching: Blanch the laal math stems before pureeing them for the puris to retain their vibrant color and nutritional value.
  3. Spice Balance: Adjust the spice levels according to your taste, especially in the pulao and sabzi, to ensure they complement each other.
  4. Freshness: Use fresh amaranth leaves for the best flavor and nutritional benefits. Wash and dry them thoroughly before use.
  5. Layering Flavors: When making the pulao, allow the spices to release their aromas before adding the rice for a more fragrant dish.

 

 

Pairing Guide

 

  1. Raita: The cooling effect of laal math raita pairs wonderfully with the spicy pulao and sabzi.
  2. Pickles: A tangy mango or lemon pickle can add a burst of flavor and complement the earthy taste of the thali.
  3. Papad: Crispy papadums provide a nice contrast in texture and can be a great addition to the meal.
  4. Chutneys: A mint or coriander chutney can enhance the flavors and add freshness to the thali.
  5. Beverage: Pair this thali with a refreshing glass of chaas (buttermilk) or aam panna to complete the summer meal experience.

 

 

 

Frequently Asked Questions about Laal Math Ki Thali

 

  1. What is Laal Math?

    • Laal Math, also known as amaranth or chulai, is a leafy vegetable rich in vitamins and minerals, commonly used in Indian cuisine.

  2. Can I use dried amaranth leaves instead of fresh?

    • While fresh leaves are preferable for the best flavor and nutrition, dried leaves can be used in a pinch but may require rehydration.

  3. Is Laal Math Ki Thali suitable for vegans?

    • Yes, the entire thali can be made vegan by using plant-based oils and avoiding any dairy products in the recipes.

  4. How do I store leftover Laal Math Ki Thali?

    • Store each component in separate airtight containers in the refrigerator for up to 3 days. Reheat before serving.

  5. Can I add meat to this thali?

    • Yes, you can add meat or seafood like dried prawns to the sabzi for a non-vegetarian version, as suggested in the recipe.

  6. What are the health benefits of laal math?

    • Laal math is high in iron, calcium, and vitamins A and C, making it excellent for boosting immunity, bone health, and overall vitality.

  7. How do I prevent the puris from becoming too oily?

    • Ensure the oil is hot enough before frying the puris. This will create a quick seal and prevent them from absorbing too much oil.

  8. Can I make the pulao in a rice cooker?

    • Yes, you can adapt the pulao recipe for a rice cooker, adding all ingredients and letting it cook according to the appliance instructions.

  9. What other vegetables can I add to the pulao?

    • You can add carrots, beans, bell peppers, or any other seasonal vegetables to the pulao for added flavor and nutrition.

  10. How can I make the raita thicker?

    • To make the raita thicker, use strained or Greek yogurt and add a bit of roasted cumin powder for extra flavor.

 

This Laal Math Ki Thali is not just a meal; it's a celebration of flavors and nutrition, bringing together traditional ingredients in a delightful way. Enjoy cooking and savoring this wholesome feast!