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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 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 –
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?
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.Print Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1/2 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
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- curry leaves
- pinch of asafoetida
- 1/4 tsp sugar
- 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, 1/2 tsp chana dal, 1/2 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.