Aaku Pappu (Dal with Greens)

Ingredients

• 1 pinch asafoetida powder 
• 2 teaspoons cooking oil 
• 1 teaspoon cumin seed 
• 1 sprig curry leaves fresh
• 2  chile peppers green cut into large chunks
• 8 ounce amaranth greens chopped
• 0.5 teaspoon ground turmeric 
• 1 teaspoon skinned lentils split black (urad dal)
• 1 teaspoon mustard seed 
• 4  chile peppers dried red
• 4 servings salt to taste
• 1 cup goya pigeon peas split hulled (toor dal)
• 2 cups water 

Equipment

• frying pan
• pressure cooker

Directions

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.
4. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.