Thotakura Pappu (Amaranth leaves Dal)
Learn to cook Thotakura Pappu (Amaranth leaves dal) - A very delicious dal recipe that is comforting to have with steamed rice, ghee and poriyal or stir fries by the side. Serve it with jeera rice, naan, roti or pulka.
Ingredients
- 1 cup Toor dal
- 2 cups Water
- 1 big Onion
- 2 medium Tomatoes
- 3-4 Green chili
- Tamarind Coin sized
- 2 cups Amaranth leaves chopped Thotakura - check notes
- 2 tbsp Oil
- 1/4 tbsp Turmeric
- 1 tbsp Salt
- 1 tbsp Chili powder
- 1/4 tbsp Mustard seeds
- 1/4 tbsp Cumin seeds
- 2 Dry red chilis
- Few Curry leaves
Instructions
- Wash and soak 1 cup of toor dal in 2- 2 ½ cups of water for 20-30 minutes.
- Add chopped onions, tomatoes, green chilis, amaranth leaves (thotakura- check notes), turmeric and tamarind.
- Cook for 3 whistles and turn off the flame.
- Let the pressure come down completely and open the lid.
- Add salt and chili powder to the dal. Mash the dal a little and mix well.
- Heat 2-3 tbsp of oil in a separate pan. Add dry red chili, cumin seeds, mustard, dals, curry leaves and let them splutter.
- Turn off the flame, add tempering to the dal and mix well.
- Serve with steamed rice, Jeera Rice Recipe – Two methods, roti, pulka and side of papad and stir fry.
Notes
- Soak dal for minimum 20- 30 minutes to cook it easily. If there is no time, you can skip this step.
- Don't add salt while cooking the dal.
- Try to remove the mature stems of the green amaranth and use only the leaves and the small stems while making this recipe.