This is a classic Andhra preparation. Typical greens to use are thotakoora (amaranth) and spinach (palak koora).
1 person made this
1 cup toor/arhar dal (split pigeon peas)
1 large bunch thotakoora (amaranth greens)
½ teaspoon turmeric (haldi) powder
2 cups water
Salt to taste
2 tablespoons oil
1 teaspoon urad dal (skinned split black lentils)
1 teaspoon cumin (jeera) seeds
1 teaspoon mustard (rai) seeds
4 dry red chillis
1 large pinch asafoetida (hing) powder
1 sprig curry leaves (kadipatta, karavepa aaku)
2 green chilis, cut into large pieces
Directions Prep:15min › Cook:45min › Ready in:1hr
Pressure cook toor dal with 2 cups water.
Wash greens well and chop. Boil greens in 2 cups water, salt and turmeric till leaves are tender. Add cooked dal to the greens.
For tadka, heat oil in a small frying pan. Add urad dal, cumin seeds, mustard seeds and red chillis. Fry till seeds sputter. Add the asafoetida powder, curry leaves and green chillis. Fry for 30 seconds more. Add tadka to the dal. Serve with rice and ‘Menthi Majjiga’ (Buttermilk with fenugreek).