Pressure cook the pigeon pea lentils with enough water till it is mushy. I have cooked it for 3 whistles and in simmer for 5 minutes.

Soak tamarind in 1/2 cup of water for about 15 minutes. Extract it's juice and discard the residue.

Finally chop the red amaranth leaves, you can use the thin stems too. I have chopped the stems in to 1" long pieces.

Take these chopped leaves and stem in a cooking vessel, add 1/2 cup of water and cook in medium flame.

Add turmeric powder, tamarind juice and cook it till the leaves turn soft.

Next add salt, jaggery and continue cooking.

Include slit green chillies and sambar powder too. You can adjust consistency by adding water.

Finally include cooked lentils and bring it to nice boil.

Gorgeous red amaranth leaves lentil curry is ready to serve with steamed rice.

The veggie cooks very fast, so make sure it doesn't turn mushy.

Discard the stem if it is fibrous and matured.

The consistency of this curry shouldn't be running. So adjust water accordingly.