Amaranth leaves or Dantu soppu – in Mangalore we call it Dento Bhaji in Konkani. There are 2 varieties, one with small leaves and a thin stem and the other one with bigger leaves and thicker, longer stem. The second variety is not very common compared to the first one.
In my house, this particular Dento is used along with Alun or colocasia during the feast of Nativity in September, which we call ‘Alun Dento’. Colocasia can also be grown in our gardens.
Dantu Soppu / Amaranth Leaves Recipe
In this dish, I have cooked Amaranth leaves with Channa Dal, with a dash of pepper powder and tamarind juice and given a final touch with a little bit of coconut.
A simple and healthy dish, if you love leafy vegetables will enjoy this one.
Dento Bajji and Channa Dal / Amaranth leavesJoin us on our Facebook Group Spices & Aromas
Dantu Soppu / Amaranth Leaves / Dento Bhaji RecipeCourse: vegetarianCuisine: MangaloreanDifficulty: Easy
This Healthy Dantu soppu or Amaranth leaves with Channa Dal is a Mangalorean recipe. A simple to prepare and also taste great with rice with rasam or sambar.
1/4 Cup Channa Dal
1 Big cup Dento Bajji/ Amaranth leaves Bajji
2 small onions
6 Garlic cloves
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp Jeera
2 tsp oil
1 tsp Ghee
Salt to taste
Marble size of Tamarind
2 tbsp Coconut
- Soak 1/4 Cup Channa Dal for 2 hours. Later cook it for 3 whistles and keep aside.
- Soak marble size of tamarind in water.
- Add ghee and oil in a cooking pan.
- When the oil is heated, add 1 tsp Jeera/cumin seeds, 2 small chopped onions, 6 Garlic cloves and fry till brown.
- Add the cooked Dal, 1/2 tsp turmeric, 1/2 tsp pepper powder and salt as per taste.
- Add the cleaned and cut Amaranth leaves.
- After 2 mins add tamarind water.
- Sprinkle grated coconut close the lid and off the flame. Leave it for some time before serving.