Amaranth and Black Chickpea Stir-Fry

Amaranth and Black Chickpea Stir-Fry

Amaranth, also known as Dantina soppu/ Harive soppu in Kannada, is famous in Karnataka and is used to make several dishes.
Amaranth leaves and black chickpea/kala chana/black chana are known to be nutritious, which makes this stir-fry a healthy and tasty side dish. You could eat this with any meal or have it by itself.

I have used Red stripe amaranth in this recipe. But green or red amaranth could be used too, and instead of black chickpea, you could use other pulses such as white chickpea, green gram, horse gram, black-eyed peas, etc.

The recipe for this stir-fry is quite simple. Soak black chickpeas overnight, drain them, and cook them until they are well-cooked yet firm. Rinse and chop amaranth (I use the stem but only the thin, easily-cookable part). Temper cumin seeds, Hing, red chili, garlic, onion, and turmeric, then sauté amaranth until cooked. Combine cooked black chickpeas and season with salt. Lastly, garnish with fresh or frozen shredded coconut.

I would say that this could be an easy weekday side dish if you have the amaranth (cleaned and chopped) and black chickpea prepped the previous night. Read on to know how to make this step-by-step, and I hope you try it!

Amaranth and Black Chickpea Stir-Fry

Healthy and tasty stir-fry made with red stripe amaranth, black chickpeas, cumin seeds, garlic, onion, turmeric and coconut.


  • 1 cup black chana soaked overnight & cooked
  • 1 bunch amaranth cleaned & chopped
  • 2 tbsp peanut oil
  • ½ tsp cumin seeds
  • A pinch of hing
  • 1 small red onion chopped
  • 2 cloves garlic chopped
  • 2 dried red chilies
  • ¼ tsp turmeric powder
  • a handful of shredded coconut
  • Salt to taste


  • Heat oil in pan.
    Add cumin seeds and allow them to sizzle.
  • Add hing, dried red chilies, garlic, sauté until garlic brown and aromatic.
  • Add chopped onion, sauté until translucent.
  • Add turmeric powder, chopped amaranth and stir fry until amaranth is cooked.
  • Add cooked black chana, and salt. Stir to combine.
  • Finish off by adding shredded coconut.
    Enjoy on the side with rice-sambar or as is!

Let me know if you tried this recipe by tagging a picture of your preparation on my Instagram @swaadista and using #swaadistarecipes.

Happy cooking, happy eating!

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