Amaranth Crackers
A Very Simple Dal
Saag Paneer
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Produce
1 medium yellow or white onion
5 cloves garlic
1 bunch cilantro
1 serrano chili
2 inch finger ginger
3 large bunches dark leafy greens (whatever you prefer - spinach, collards, chard, kale…)
1 lime or lemon (for dal)
1 lemon (for saag)
3 plum (or roma) tomatoes
Pantry
1 14-oz can crushed tomatoes
1 13.5-oz can full fat coconut milk
1 cup dry red lentils
1 cup amaranth (available in bulk at New Seasons)
Basmati rice, optional (to serve with dal and saag)
Extra-virgin olive oil
Salt and pepper
Chili oil - I recommend Hot Mama Salsa Smoky Coffee Chili Oil (available at New Seasons)
Spices
3 1/2 teaspoons ground cumin (or seeds if you have a grinder or mortar or pestle)
3 1/2 teaspoons ground coriander (or seeds if you have a grinder or mortar or pestle)
2 1/2 teaspoons ground turmeric
1⁄4 teaspoon ground cardamom
1/4 teaspoon asafetida (optional - Indian dried powdered resin that would be at Indian grocers, probably not New Seasons))
Other
Small container plain yogurt, optional (to serve with dal and saag)
8 - 12 oz paneer (New Seasons carries)
3 tablespoons ghee
Parchment paper
A Very Simple Dal
This quick and comforting dal comes together easily and freezes well, so I always make a double batch. Black pepper enhances turmeric’s benefits, while ginger supports digestion. For fresher, more vibrant flavor, I buy whole coriander and cumin seeds, toast them in a dry skillet, and grind them in a spice-dedicated coffee grinder. A pinch of asafoetida, often used in Indian cooking, adds even more depth. If you’re looking for high-quality spices, Burlap & Barrel and Diaspora Co. are both excellent sources.
You can also add vegetables like carrots, cauliflower, or zucchini for extra texture, flavor, and nutrition. Stir them in when you add the lentils and water, allowing them to soften and absorb the flavors as the dal simmers.
Serves 4-6
2 tablespoons ghee, oil or butter, or a combination
3 garlic cloves, minced
1 tablespoon minced ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
Pinch of freshly ground black pepper
1 cup dry red lentils
1 14-oz can crushed tomatoes
1 13.5-oz can full fat coconut milk
1 teaspoon salt, plus more to taste
* ½ pound greens (spinach, chard, kale…), coarsely chopped
2 or more teaspoons of lemon or lime juice
2 tablespoons minced cilantro
Yogurt and chili oil (link to my favorite) for serving, optional
1. Pour the lentils onto a white surface, like a plate, and sift through them to remove any debris. Thoroughly rinse the lentils with water and drain.
2. Heat the ghee, butter or oil in a large pot over medium. Add the garlic, ginger, and spices and stir for 30 seconds. Add the lentils, tomatoes, coconut milk, 2 cups of water, and salt and bring to a boil then reduce to a simmer. Cook, stirring occasionally and scraping any lentils that stick to the bottom of the pot, for about 20 minutes, until the lentils are cooked through. Add a little hot water if you prefer it thinner and continue to cook if you prefer it thicker.
3. Stir in the greens, and cook until they are wilted, about 3 minutes. Remove from the heat, stir in the lemon or lime juice. Taste and adjust seasoning as you like. Serve with a sprinkle of cilantro and if you are using, a dollop of yogurt and a drizzle of chili oil.
* If you use greens that have thick ribs and stems like collards or kale, I recommend separating them from the leaves, chopping them finely, and adding them to the pot when you add the lentils. (You can add them into the skillet or pot with the ginger and garlic but then you’ll need to increase the amount of ghee, butter or oil.) If you’d like to maintain some crunch, add them after about 15 minutes so they simmer to soften some but don’t fully blend in.
Amaranth Crackers
Just look at how minimal the ingredient list is for this super simple whole grain gluten-free amaranth cracker - or cracker chips as I sometimes call them. You can literally make these with just amaranth and water but the olive oil, salt and pepper bring in a savoriness and enhances the crunch. Feel free to make them smaller if you wish, and thicker if you’d like a more sturdy cracker. If you make them thicker, they will take longer to bake.
Makes 18 crackers
2 Tablespoons extra-virgin olive oil, optional
1 batch cooked amaranth (see below)
Sea salt
Freshly ground black pepper
Optional spices, nuts, seeds
Preheat the oven to 325 degrees.
Line two baking sheets with parchment paper. With a silicon, rubber or small offset spatula, evenly distribute 1 Tablespoon of the olive oil onto the parchment paper. Drop 9 scant Tablespoons amaranth evenly spaced and use the spatula, coated with olive oil, to spread the amaranth in a very thin layer. Sprinkle with salt, pepper, and any other spices, dried herbs, nuts, seeds.
Bake until the crackers start to lift up from the parchment paper and are golden brown, around 20-25 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles.
Store in an airtight container for up to 1 week.
Cooked Amaranth
1 cup amaranth grain
In a small pot bring the amaranth and 3 cups water or other liquid (stock, beer, juice) to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid is absorbed and the grains are tender and have a glossy sheen (somewhat gelatinous), about 25 - 30 minutes. The viscosity should be like thick cake batter. Store in an airtight container in the fridge for up to 4 days.
Saag Paneer
Serves 4 - 6
3 tablespoons ghee, divided
8 - 12 oz paneer, cut into 1/2-inch cubes
1 medium yellow onion, finely chopped
2 medium garlic cloves, finely chopped
1/2 inch piece fresh ginger, peeled and minced
1 serrano chili, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon turmeric
1⁄4 teaspoon ground cardamom
1/4 teaspoon asafetida (optional)
3 plum (or roma) tomatoes, roughly chopped
2–3 large bunches dark, leafy greens, like spinach, mustard greens and/or kale, hearty stems removed and minced; leaves & tender stems roughly chopped
1/2 cup cilantro leaves and tender stems, roughly chopped
1 juicy lemon
salt
plain yogurt, optional for serving
Basmati rice, optional for serving
Cook the paneer in one tablespoon of the ghee over medium in a large skillet. Make sure it is in a single layer and use a spatula to flip it regularly so all sides become browned. This typically takes 7 minutes or so. Remove from the pan and set aside.
Heat the remaining ghee over medium in a large pot. Add the onions, minced hearty stems from greens, and a pinch of salt, and sauté until the onions soften up, five minutes or so. Add the garlic, ginger, chili and spices. Cook, stirring frequently, until fragrant and nicely combined, about a minute.
Stir in the tomatoes and 1/2 cup of water and cook, stirring frequently, until the tomatoes begin to break down, about 2 minutes.
Turn the heat up to medium-high and add the tender chopped stems and the greens to the pan all at once, if possible. Cook, stirring continuously, until the greens are wilted, a couple of minutes. You may need to add the greens in batches (adding more as they wilt). Cover and cook until the greens are very tender, about 15 minutes. Remove from heat and stir in the cilantro.
Let the greens cool for 5 minutes then transfer to a food processor and blend until it becomes a semi-course purée. Transfer back to the pot over medium, stirring until it is hot. If it's too thick, add a couple tablespoons of water as needed to reach your preferred consistency.
Stir in a big squeeze of lemon juice. Taste and add lemon and salt if necessary. Stir in the paneer, and serve.