Black-eyed peas, greens, and lentil stew (Alasande harive huli or sambar) from Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (page 137) by Chitra Agrawal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice and lentil crepe (Dosa); Steamed rice and lentil cakes (Idli); Beet yogurt raita; Radish yogurt raita; Kale yogurt raita; Cucumber, tomato, and onion yogurt raita; My parents' steamed basmati rice; Simple basmati rice; Meyer lemon pickle (Nimbehannina uppinakayi); Rhubarb strawberry pickle; Spicy cranberry relish (Thokku)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach or other greens for amaranth leaves.

  • jenburkholder on August 21, 2020

    Anything that has multiple legumes is going to be a win for me, and this was no exception. Earthy, hearty, and delicious, plus a good use of some amaranth greens that I snapped up at the farmer's market.

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