Thelaga Pindi Kura

Recipe by Cook's Hideout

Blogging Marathon# 32: Letter T Theme: A-Z Vegetarian Dishes of Andhra Pradesh Dish: Thelaga Pindi Kura Letter T stands for Thotakoora (amaranth leaves). I actually made a dish with thotakoora for today, but changed it a more traditional and lesser known dish at the last minute because my mom brought Thelaga Pindi from India.

Ingredients

• 1 cup roasted chickpeas (Thelaga Pindi)
• roasted chickpeas (/ Red)
• to taste Salt
• 1 tsp Urad dal
• 1 tsp chana dal
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 red chili (Dry)
• 2 chilies (Green - finely chopped)
• 8 - 10 Curry leaves

Method

1. Cook dal until tender but not mushy. Dal should hold shape, may be one whistle in the pressure cooker. Alternately you can cook in open pot for 10-12 minutes. Since masoor dal cooks very quickly, cook for 6-8 minutes only. Set aside.
2. In a medium sauce pan, bring 1 cup of water to a boil. Add salt to taste. Slowly stir in thelaga pindi and mix well until cooked through. This happens very fast, so keep an eye on it. Keep aside.
3. Heat 1tbsp oil in a nonstick, add the tempering ingredients and once the seeds start to splutter, add the cooked dal and thelaga pindi. Mix well and season with salt. Cook for 4-5 minutes, stirring occasionally until the mixture dries up and cooked through.
4. Serve with steamed rice.

View the recipe instructions at Cook's Hideout