Slow cooked split-pigeon peas with spinach and tomatoes, added lots of fried red onion, garlic, fenugreek seeds, mustard seeds, cumin seeds, asafetida, Kashmiri red chilis, jalapeños, turmeric, and a little bit of tamarind pulp. Cilantro for garnish and served with long-grain rice. I didn’t really measure much but if you want to recreate this, there’s plenty of recipes on google if you search for the phrase “Andhra style spinach pappu”
by thetasteheist