Aaku Pappu (Dal with Greens)

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).

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 109 Calories

Ingredients

• 2 cups water
• ½ teaspoon ground turmeric
• 1 teaspoon mustard seed
• 1 teaspoon cumin seed
• 1 pinch asafoetida powder
• Salt, to taste
• 2 teaspoons cooking oil
• 1 teaspoon skinned split black lentils (urad dal)
• 4 dried red chile peppers
• 1 sprig fresh curry leaves
• 1 cup hulled, split pigeon peas (toor dal)
• 1 (8 ounce) bunch amaranth greens, chopped
• 2 green chile peppers, cut into large chunks

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.