Follow these steps for perfect results
Onion
sliced
White Urad Dal (Split)
Sunflower Oil
Garlic
Salt
to taste
Mustard seeds
Arhar dal (Split Toor Dal)
Dry Red Chillies
Green Amaranth Leaves
chopped
Turmeric powder (Haldi)
Tomato
chopped
Curry leaves
Asafoetida (hing)
Combine dal, chopped amaranth leaves, onion, tomato, turmeric powder, and salt in a pressure cooker.
Add 2 cups of water and pressure cook for at least 4 whistles.
Allow pressure to release naturally and open the lid.
Mash the dal and mix well with the cooked leaves.
Heat oil in a small kadai for tempering.
Add mustard seeds, urad dal, and hing; allow to splutter for a few seconds.
Add curry leaves and dry red chillies; allow them to crackle for a few seconds.
Pour the hot tadka over the dal and mix well.
Check for salt and adjust if needed.
Serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of red chillies according to your spice preference.
Soaking the dal for 30 minutes before cooking helps it cook faster and improves digestibility.
Everything you need to know before you start
15 mins
Dal can be made a day in advance.
Serve in a bowl garnished with a dollop of ghee or a sprig of fresh coriander.
Serve hot with steamed rice and a side of vegetable stir-fry.
Serve with roti or naan bread.
Accompanied by Andhra Style Kakarakaya Vepudu Recipe
Cool and refreshing.
Discover the story behind this recipe
A staple dish in Andhra cuisine, often served as part of a traditional meal.
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