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Amaranth with Red Lentils Recipe

Amaranth with Red Lentils Recipe

Ingredients :

125 g green amaranth leaves

300 g red lentils

2 dried red chili

1 teaspoon turmeric

2 teaspoons pounded maldive fish

2 cups thin coconut milk

1 tablespoon cooking oil

1 onion, sliced finely

1 small cinnamon quill

3 tablespoons thick coconut milk

Sprig of fresh curry leaves

Strip of fresh pandanus leaf

Lemon grass (white part only), bruised

Salt to taste


Method :

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.


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