Green leaf vegetables are typically low in calories, low in fat and very rich in proteins and also high in dietary fiber, Iron and calcium, vitamin c and folic acid. In Indian cuisine we use most of the leaf vegetables as stir fries or Saag. In Andhra we make delicious curries with green leaf vegetables and pulses, we call this curry as Akukura pappu. I my childhood my grand mother use to make Akukura pappu with 2 or more leaf vegetables with toor dal or moong dale and also some time she mix raw tamarind (chintakayalu) or raw mango instead of tomato in this and that taste really heaven with hot steamed rice and any vegetable stir fry (especially potato or guthi vankaya kura) and vadiyalu (sun dried rice crackers) ooohhh. And here is the recipe hope you all like this.......
Toor dal --- 1 cup
Spinach --- 1/2 cup (palakura)
Fenugreek leaves --- 1/4 cup (menthi Kura)
Purslane - 1/4 cup (gangavayala Kura)
Amaranth leaves --- 1/2 cups chopped (totakura)
Sorrel leaves – 1/4 cup (gongura) (if you didn't get any of them just leave that and mix other leaves but at least you have to mix 3 leaf vegetables)
Green chilies --- 4 cut in to small pieces
Onion --- 1 medium chopped
Raw mango – 1 medium peeled and chopped
Turmeric powder – 1/2 tea sp
Red chili powder – 1 tea sp
Salt to taste
Oil – 3 tab sp
Mustard seeds – 1/2 tea sp
Urad dal – 1 tea sp
Cumin seeds – 1/2 tea spRed chilies – 2 broken
Red chilies – 2 broken
Garlic – 4 cloves crushed
Curry leaves -- 1 spring
1. Wash and soak dal for 10 min. to 1/2 an hour and add 1 cup of water and cook toor dal till half done then add chopped onion, green chilies and all leaf vegetables, chopped mango, salt to taste, turmeric powder then cover with a lid and cook in a very low flame till done.
2. If you are using a pressure cooker then mix all leaf vegetables and onion, green chilies, mango pieces to dal add salt, turmeric powder, red chili powder and cook for 2 whistles. Remove cool and open
3. Then mash the dale and leaf vegetable mixture with an aloo masher or pappuguthi (what we use for mash dal a wooden masher).
4. Mash well to combine dal and leaf vegetables.
5. Now heat oil in a fry pan add mustard seeds and let them pop up then add urad dal, crushed garlic, cumin seeds, broken red chilies, curry leaves and fry for a sec.
6. Then add this tempering to dal and leaf vegetable mixture mix well.
Serve hot with steamed rice or roti