This is a classic Andhra preparation. Typical greens to use are thotakoora (amaranth) and spinach (palak koora). Serve with rice and Majjiga Pulusu (buttermilk pulusu) or Menthi Majjiga (buttermilk with fenugreek).
Original recipe makes 4 servings
1 cup hulled, split pigeon peas (toor dal)
2 cups water
2 cups water
1/2 teaspoon ground turmeric
salt, to taste
1 (8 ounce) bunch amaranth greens, chopped
2 teaspoons cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seed
1 teaspoon cumin seed
4 dried red chile peppers
1 pinch asafoetida powder
2 green chile peppers, cut into large chunks
1 sprig fresh curry leaves
- Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
- Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.
- Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.
Calories: 109 kcal
Carbohydrates: 15.6 g
Cholesterol: 0 mg
Fat: 3.6 g
Fiber: 3.5 g
Protein: 5.4 g
Sodium: 121 mg