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thotakura pappu or amaranth leaves dal
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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. 

Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
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.