Wash the amaranth and discard the tough
lower stems. Pick the leaves and put into a saucepan. Wash lentils in several changes of water,
drain, and add to saucepan with thin coconut milk. Discard stalk and seeds of chili. Break the chili into pieces and add to pan
with turmeric and maldive fish. Bring to a boil, lower heat and simmer
until lentils are soft and like thick soup. Add a little extra water if necessary. In another pan, heat the oil and fry curry
leaves, pandanus leaf, sliced onion, cinnamon and lemon grass, stirring
frequently, until onion starts to color. Add contents of first saucepan, stir in
thick coconut milk and simmer uncovered for 5 minutes. Serve with rice.