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Pigeon Pea and leafy vegetable curry

Very nutritious curry rich in anti oxidants and fiber. Pigeon pea is high in proteins, fiber, iron and calcium.  Amaranth (thota kura) is rich in iron,calcium, zinc, magnesium and potassium. I found that it also was tasty with rice and with chapatis so i decided to share it on the web. You can also combine pigeon pea with spinach, fenugreek and other leafy vegetables.

Course Main Course
Cuisine Indian, South
Keyword Pigeon pea and leafy vegetable curry, Kandhikaya
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 4 cups Pigeon Pea
  • 2 cups Thota Kura (amaranth)
  • 1 Onion
  • 2 Green Chillies
  • 1 tsp Chili Powder
  • 1/2 tsp Turmeric
  • 1 tsp Coriander Powder
  • 1 tsp Salt
  • 3 tbsp Curds
  • 1 tsp Kitchen King Masala (Everest)

Instructions

  1. Wash pigeon pea and boil in a cooker for 4 minutes and keep aside. Cut the onions, tomatoes and chilies into small pieces. Also wash thoroughly the leafy vegetable and cut it into pieces.

  2. Now take a pan and add 3 tbsp oil and temper with 1/2 tsp cumin and mustard seeds and 7 curry leaves and when they start to splutter add onions and fry till light brown.

  3. Then add tomatoes and chilies and after 2 minutes add salt, turmeric, chili powder, coriander powder,cut leafy vegetable and kitchen king masala (optional) and keep stirring and fry for 5 minutes till the tomatoes and the leafy vegetable gets mushy. 

  4. Now add the boiled pigeon pea and curds and cook with lid closed for another 5 minutes. You will find the oil coming on the surface then switch off and serve hot.