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).
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200g hulled, split pigeon peas (toor dal)
1/2 teaspoon ground turmeric
1 pinch salt, or to taste
1 (225g) 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 chillies
1 pinch asafoetida powder
2 green chillies, cut into large chunks
1 sprig fresh curry leaves
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Method Prep:15min › Cook:45min › Ready in:1hr
Cook the pigeon peas with 500ml water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
Bring 500ml of water to the 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 frying pan; cook the lentils, mustard seed, cumin seed and red chillies in the oil until the seeds begin to sputter. Add the green chillies, curry leaves and asafoetida and continue cooking another 30 seconds; immediately stir into the peas and greens.