Dantina Soppu/Amarnath Leaves with Togarikalu/Green Pigeon Peas Sambar
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: sambar/Curry/Huli, soppu recipies
Ingredients
- Dantina soppu / Red spinach / Amarnath Leaves - 2 bunches finely chopped
- Coconut - 2 tbsp
- Asafoetida - 1tsp
- Toor dal - 3/4 cup
- Togarikalu/Pigeon Peas - 3/4 cup
- Tamarind juice - 2 or 3 tbsp
- Sambar powder - 2 tbsp
- Rasam powder - 1 tbsp
- Salt to taste - 1 tbsp
- Curry Leaves - 1 strand
- Oil - 1 tsp
- Mustard Seeds - 1 tsp
- Methi Seeds - 1 tsp
- Jaggery(powdered) - 1 tsp
Directions
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Grind coconut, sambar powder, rasam powder with little water to a fine paste.
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Put Dantina soppu, toor dal, togarikalu all together in a bowl and pressure cook for 2 whistles.
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On cooling down add the grinded paste from step 1, tamarind juice, jaggery and salt to taste.
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Finally prepare the seasoning, take a griddle add 1 tsp oil add mustard seeds, when it splutters add methi seeds, small pieces of red chillies, curry leaves. Then switch off the flame and put this seasoning to the dal mixture and mix well. Boil for a few mins.
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Serve delicious Dantina Soppu Togarikalu sambar with hot rice.