Swaadista

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!