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Home » Dal & Lentils » Thotakura pappu | Amaranth leaves Dal recipe

Thotakura pappu | Amaranth leaves Dal recipe

Published: Feb 25, 2008 · Modified: May 12, 2020

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Thotakura Pappu recipe- thotakura pappu is a famous andhra dal made with amaranth leaves. Its a comforting dal served with rice, dollop of ghee and mango pickle. 

thotakura pappu or amaranth leaves dal

Thotakura pappu is a very common dal in the Andhra house holds. I remember my mom making this dal at least twice a week.    Pappu (dal) with some kind of greens or veggies is very common in Andhra. Pappu with hot rice, a dollop of ghee and avakaya (mango pickle) on the side are sure to please your taste buds.

Simple and clean flavors which takes me down the memory lane.   Preparation is very simple. Take the amaranth leaves with toor dal, onion, green chille and tomato to a pressure cooker. Cook until soft and finally do the tempering. It can’t get any simpler than this.

Serve the thotakura pappu with rice and a dollop of ghee.   Few other sides which can be served with the amaranth leaves dal are –Bitter Gourd stir FryTindora Carrot Fry Okra Fry

What can I replace amaranth with?

You can use spinach or kale in place to amaranth leaves.

What can I replace toor dal with?

Red lentils, moong dal or masoor dal can be used in this recipe

What can I serve the dal with?

Dal can be served with white rice, brown rice, millet and chapathi.

 If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

thotakura pappu or amaranth leaves dal

Amaranth Leaves Dal

Thotakura pappu is a famous andhra dal made with amaranth leaves. Its a comforting dal served with rice, dollop of ghee and mango pickle. 

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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Madhavi

Ingredients

  • ½ cup toor dal
  • 3 cups of amaranth leaves, chopped
  • 1 small onion, finely chopped
  • 2 tomato, diced
  • 3 teaspoon tamarind paste
  • 3 green chilly or to taste
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • curry leaves
  • pinch of asafoetida
  • ¼ tsp sugar

Temperin/Tadka ingredients –

  • 2 tsps oil
  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp cumin seeds
  • few curry leaves
  • pinch of asafoetida

Instructions

  • Cut the onion, green chilly and tomato into small pieces. Wash the Amarath leaves, drain the water and chop them.

  • Now take the toor dal, amarath leaves, green chille, onion, tomato, turmeric in a vessel. Add 2 to 2.5 cups of water and pressure cook it for 3 whistles.

  • Once the pressure releases naturally, slightly mash the dal.
  • Do the tempering with 2 tsps of oil, few mustard seeds, ½ tsp chana dal, ½ tsp cumin seeds, few curry leaves and a pinch of asafoetida.

  • Add the tempering to the cooked dal mixture.
    Add salt and tamrind juice and cook the dal for five minutes.
  • Serve the dal with hot rice, pickle and papad.
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Comments

  1. Riya Joselyn

    August 28, 2018 at 12:49 am

    I love Andhra food and thanks for sharing your recipe with us. I would definitely try your recipe. To taste delicious South Indian recipes, please visit us at “andhra style restaurants in bangalore” | “andhra style restaurant near me”

    Reply
    • Madhu

      September 06, 2018 at 12:21 pm

      Thank you Riya. Hope you like it.

      Reply
  2. rashmi

    September 03, 2011 at 8:32 am

    I want to that we use chouli bhaji in chhattisgarh,is amaranth and choulibhaji is the same

    Reply
  3. Carl Toala

    May 02, 2011 at 9:27 am

    We absolutely love your blog and find almost all of your post’s to be exactly what I’m looking for. Does one offer guest writers to write content in your case? I wouldn’t mind creating a post or elaborating on some of the subjects you write with regards to here. Again, awesome site!

    Reply
  4. Nadeem

    March 31, 2010 at 5:26 pm

    Would someone please suggest. Where do we get Amaranth(Thotakura pappu) in hyderabad.

    Reply
  5. madhubala

    October 04, 2009 at 2:32 am

    Hi madhavi
    me from orissa but i stayed andhra[hyderabad]17 years i love andhra food.ur receipe is tempting,i love to do it on my veg days.thanks

    Reply
  6. Janet Ann

    May 09, 2009 at 9:48 am

    I love your blog and share your enthusiasm for the succulent amaranth leaves, which we enjoy in soups, salads, and many other dishes. I hope you do not mind that I have included your link in an article I am writing for Triond.

    Reply
  7. Aruna

    July 09, 2008 at 7:23 am

    Hi Prathima,

    I come from Andhra and the most commonly available variety is green amaranth. In US indian stores, I am finding only the violet/maroon veined thotakura. Hope this info helps.

    Reply
  8. Prathima

    June 18, 2008 at 3:46 am

    Dear Madavi,
    Thanks for the receipe. In chennai the thottakura is something different, there is no such violet veins on the leaves.What are the other identification for thotta kura.

    Reply
  9. swapna

    March 21, 2008 at 3:11 pm

    madhavi garu,
    yenti full busy naa,roju mee website chusthunna,kothavi yemi pettadam ledhu.
    just want to let u know that iam eagerly waiting for another recipe of urs.

    swapna.

    Life has been quite hectic from few months. Though i feel like blogging, at the end of the day it gets so tiring. But not to disappoint u i will blog few recipes in the coming days.

    Madhavi.

    Reply
  10. Ramki

    March 06, 2008 at 7:09 pm

    Hi Madhavi ,

    I’ve blogged your pappu as a model recipe in the 1001 South Indian Curries cookbook at
    http://ramkicooks.blogspot.com

    /Thanks for the detailed recipe

    Ramki

    Reply
  11. Mona

    March 05, 2008 at 10:04 am

    I love to have dal with Amaranth leaves! Wanna have tat now, i never saw Amaranth leaves at my place.. 🙁

    Reply
  12. swapna

    February 26, 2008 at 2:28 pm

    hi madhavi,
    i love all the recipes with thotakura but we dont get it here in UK.ur recipe is reminding me all the gud olden days when i was a kid.anyways gr8 pic.
    looking forward for more recipes from u.looks like ur daughter is keeping u busy.
    gud luck.

    swapna

    That’s true swapna. My daughter definitely keeps me busy and i think i am getting lazy also.
    Inspite of it I love blogging, its a way of relaxing and doing what u enjoy.

    Madhavi.

    Reply
  13. Uma

    February 26, 2008 at 12:38 pm

    Lovely pappu. My most fav. item.

    Reply
  14. priyaskitchen

    February 26, 2008 at 8:24 am

    perfect..i have just purchased the greens today..now this i will make….

    Reply
  15. Madhavi

    February 26, 2008 at 7:31 am

    Thanks Jayashree.

    Asha,
    Thanks dear for the compliments. I took the pic in the evening sunlight in our backyard.

    Madhavi.

    Reply
  16. Asha

    February 26, 2008 at 6:57 am

    I love the photo. Dal surrounded by eggs. Earth and the Sun! Dal looks delcious Madhavi!:)

    Reply
  17. Jayashree

    February 26, 2008 at 2:36 am

    Nice and healthy recipe…thx.

    Reply

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Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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