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Ingredients

• 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

Description

Amaranth Greens And Split Pigeon Peas Are The Base Of This Classic Dish From Andhra, India.

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