Mixed Daal with Amaranth Seeds (Rajgira) Recipe

Amaranth Seeds loaded with proteins, amino acids and very high in calcium but when something is so good for you, it is hard to incorporate it in your daily meals and enjoy it as well. Here is a quick recipe that will work wonders with you and your family. Change the daals with the Amaranth Seeds and get new flavors every time! Did we mention that Amaranth Seeds are Gluten free?

Prep Time: 15min
Cook Time: 30 min
Serves – 4


Amaranth Seeds (Rajgira) – 1/4 cup
Toor Daal – 1/4 cup
Channa Daal – 1/4 cup
Green Mung Daal – 1/4 cup
Maur Daal/Brown Lentils – 1/4 cup
Water = 3.75 cups
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Asofoetida/Hing – 1/8th tsp
Turmeric/ Haldi – 1/4 tsp
Curry Leaves – 1 sprig
Onions – 1/2 cup, chopped
Ginger – 1tbsp, minced
Garlic – 1 tbsp, minced
Green Chillies – to taste, slit
Tomatoes – 1 medium, chopped
Lime Juice – to taste
Cilantro/Dhaniya Patta – few sprigs, chopped


1. Wash and strain the Amaranth Seeds.
2. Combine the Daals, wash and drain.
3. In a pressure cooker, combine the Daals, Amaranth, Water and a little Salt.
4. Pressure cook for 3 whistles, turn off the flame and allow the pressure to release by itself. Set aside.
5. In a pan, add heat Oil on medium heat.
6. Once the Oil is hot add the Mustard Seeds and allow them to splutter.
7. Add in Asofoetida, Turmeric and Curry Leaves. Cook for just about 30 seconds.
8. Add in the Onions and a little Salt to speed the cooking process. Cook till the Onions get a little color.
9. Add in the Tomatoes and cook for another minute. Do not over cook the Tomatoes.
10. Lower the flame and add the cooked Daal from the pressure cooker to the pan.
11. Increase the flame once again and allow the daal to come to a boil.
12. Add in fresh Lime Juice and some Cilantro leaves and serve hot.

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0 thoughts on “Mixed Daal with Amaranth Seeds (Rajgira) Recipe

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  2. Hi, thank you so much for the great recipe. I am from Kuwait and I was just reading about the health benefits of Amaranth and I found your video on youtube. I don’t have a pressure cooker so how long should I be cooking the daal? And can you tell me how many calories are in this dish?
    Thank you again

  3. Hello ladies!
    Yummy recepie. I live in Kuwait and we don’t have amaranth seeds here, however we do get the leaves. I tried this recepie with those and it tasted yumm. I washed chopped and added the leaves to the tampering after tomatoes. When the leaves were done I added the cooked daals.

    Thanks for sharing. Sometimes I wonder what would I do without you!


    1. You can find Amaranth seeds in Kuwait in a company called nature land. They have a store in Hawaly in Al-Ayoob center and they sell it on their website toohttp://www.natureland.net/p/125/amaranth
      Can you tell me where did you find the fresh leaves please?

  4. Hi Hetal and Anuja !

    Thanks for this great website. I have a question, why Hetal is looking so low in the video. I hope you are not sick.


  5. Hi. I do not own a pressure cooker. How long would I need to cook the lentils in a pot on the stove for? And on what heat?

    Thank you!

  6. You are missing, in the written, when to add the garlic, ginger and green chilies.
    I replayed the video to find out when to add them.

  7. Looks interesting but tbh I would be tempted to use passata rather than fresh tomato and blitz it as I like thick soups in the winter: will give it a go tomorrow. Amaranth is a new one on me but makes me think that I could substitute in quinoa to increase the protein content on this ccasion. There will be dhal in one stockpot, and kheer cooking in another….!

  8. Looks so good. I am going to try it this weekend. Question – Do we also get Amaranth seeds at US grocery stores or are they only available in the Indian grocery stores?

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