Thotakura Pappu / Amaranth Leaves Dal

Thotakura Pappu / Amaranth Leaves Dal

Thotakura Pappu / Amaranth Leaves Dal

Ingredients:

1. Amaranth Leaves/Thotakura –  2 small bunches(take only the leaves leaving the stems) Chopped
2. Arhar dal (Split Toor Dal/Pigeon pea) – 1 cup
3. onion -1 medium,chopped
4. Tomato - 1 medium, chopped
5. Green Chillies - 3
6. Raw Mango - 1 small, wash peel and cut into cubes
7. Water
8. Red chili powder - 1 spoon
9. Salt
10. Turmeric powder - 1/4 spoon
11. For Tadka/Tempering:

• Mustard seeds
• Cumin seeds
• White Urad Dal (Split)
• Asafoetida (hing) - a pinch of
• Curry leaves
• Dry red chillies
• Cooking oil - 2 spoon

Ingredients for Thotakura Pappu / Amaranth Leaves Dal

Preparation:

1. Wash toor dal thoroughly and add 3 cups of water and let it soak for around 1/2hr and pressure cook it for 4 whistle.

2. Cleanly wash all the vegetables & amaranth leaves and chop them.

3. Now time to cook all the veggies, for that we will add chopped amaranth leaves, onion, tomato, raw mango, green chillies, red chili powder, turmeric powder and salt & little amount of water to it and pressure cook for 3 or 4 whistles.

4. Mix the cooked toor dal and veggies together

 Check the taste of the thotakura Pappu and if required add the sufficient spices i.e salt or red chili powder.

Thotakura Pappu

5. To temper heat oil in a kadai or a heavy bottomed vessel add mustard seeds, cumin seeds, urad dal,curry leaves,

dry red chillies & hing and stir fry for few seconds.

tempering

6. Add the thotakura Pappu to the tempering and sufficient water if required to it to get the dal like consistency and mix well.

Add tadka to Thotakura Pappu / Amaranth Leaves Dal

7. Allow it to cook for around 3-5 mins in a medium flame or bring it to boil in a high flame until it starts for bubbling.

Thotakura Pappu / Amaranth Leaves Dal

Switch off the flame and serve hot.

Thotakura Pappu / Amaranth Leaves Dal

Serving Ideas:

• It can be served with steamed rice and ghee, roti , paratha or chapatis.