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My maternal grandmother (Nani Ji) loves to eat green leafy vegetables in any form like Palak, Maat, Methi, Soya and Hara Dhaniya etc.. “Jai Ki Rasoi Se” churned out a traditional and one of her all time favourite dishes “Kale Chane Ka Saag”. This dish is dedicated to my nani ji.

Ingredient
1. 50 gm Black Chickpeas (Kala Chana)
2. 4 Bunches Finely Chopped Spinach (Barik Kati Palak)
3. 2 Bunches Finely Chopped Amaranth Leave (Barik Kati Maat)
4. 1 Bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
7. 1 Medium Size Finely Sliced Onion (Kati Pyaz)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. Oil – As Per Requirement
12. Salt According to Taste

Preparation
1. Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
2. Heat oil in a nonstick pan or kadai. Once the oil is hot add finely sliced onion and cook till it becomes light brown

3. Add ginger garlic paste and cook till the moisture from the paste gets evaporated

4. Now add soaked black chickpeas. Mix and cook for 2 to 3 minutes

5. At this stage wash and add the finely chopped spinach, amaranth leave, dil leave & green coriander. Mix them well. Cover and cook for 2 minutes, by doing this greens will start leaving it mositure which will help in cooking the black chickpeas

6. Now add all dry ingridents like turmeric, red chilli powder and season it with salt according to the taste. Mix all and add ½ cup of water, cook it on low flame till oil get seperated from them and black chickpeasare completed cooked

7. Finely add the slit green chill and mix it and cook it for another minute

8. The dish is ready to be served with any Indian bread

Amaranth Leaves or Cholai Saag are nutritious and full of iron, vitamins and minerals. In India is widely used in every household in various forms like stir-fries, soups, salads, saag, or curries.
I tried it out as a stir fry with Kala Chana Sprouts. Sprouts being a source of power and protein, this Amaranth with Chana Sprouts Stir fry is the healthiest meal one can include in their daily meal plans.
INGREDIENTS:

1) 1 Bunch Amaranth Leaves
2) 1 Bunch Spinach Leaves
3) 1 Cup Chana Sprouts
4) 1 Chopped Onion
5) 2 Chopped Tomatoes
6) Few Garlic Cloves
7) 1/2 Teaspoon Jeera/Cumin Seeds
8) 1/2 Teaspoon Red Chilly powder
9) 1/2 Teaspoon Turmeric powder
10) 1/2 Teaspoon Dry Mango powder
11) Salt to taste
12) 1 Tablespoon Mustard oil

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash and chop the spinach and amaranth leaves
* Chop onion, tomatoes and garlic cloves and keep aside
* In a wok, heat up oil and crackle jeera seeds, and saute garlic
* Add in chopped onions and saute till it turns translucent
* Add in Chopped tomatoes and turmeric, saute till tomatoes go soft
* Add red chilly powder, salt and Chana sprouts, mix well
* Add little water, cover the wok and cook for few minutes
* Finally ad in chopped Spinach and Amaranth leaves and mix well
* Sprinkle dry mango powder and cook till leaves wither
* Cook till all water is evaporated and leaves come together
* Serve hot with parathas and chilled curd