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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	cup	hulled	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
salt				-	-	-	-
amaranth green	1	bunch	chopped	-	-	-	-
cooking oil	2	teaspoons		-	-	-	-
black	1	teaspoon	skinned split	1.47	0.3589	0.0327	0.0096
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
red chile pepper	4			5.0	1.1012	0.2338	0.055
asafoetida powder	1	pinch		-	-	-	-
green chile pepper	2		cut	-	-	-	-
curry leaf	1	sprig		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.