Preparations:

Take pigeon peas in a bowl and wash them. Add fresh water to the washed dal and keep it aside. Similarly take raw mango pieces in another small bowl. Place these bowls of dal and mango pieces in a pressure cooker and cook them. When pressure develops in the pressure cooker lower the flame and cooks for 15 minutes. When the cooker cools down remove the bowls of cooked dal and cooked mango pieces.

Wash amaranth thoroughly.  We need only the leaves but not the stems to prepare this pappu. Fix a chopper blade in a processor bowl and chop the amaranth leaves finely. Take these finely chopped leaves in a microwave safe bowl and add some water. Place this bowl in the oven and cover it partially. Cook the leaves on high power for 2 minutes. Once cooked remove the bowl from oven and keep it aside.

Method:

Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and black gram. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry the seasoning till the seeds splutter. Then add asafoetida and mix. Add the green chili pieces and fry them till crisp. Green chilies when fried in oil will not be hot. Then add the cooked amaranth leaves and mix well. Fry the leaves for a minute and add the cooked mango pieces and cooked dal. Mix all well and add sufficient water required. Mix again and add turmeric powder, red chili powder and salt. Mix all well and cover the pan with a lid. Cook the dal covered on low heat for

Both amaranth and mango are rich in Vitamin A & Vitamin C.