- 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.
05/17/2018
recipepes.com
Aaku Pappu (Dal with Greens), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
