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).

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.

Per Serving: 109 calories; protein 5.4g; carbohydrates 15.6g; fat 3.6g; sodium 23.9mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, go for a simple healthy dish . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .