Thotakura Pappu Recipe (Toor Dal with Amaranth Leaves)
A very delicious dal recipe that is comforting to have it with a nice steamed rice and poriyal by the side.
Thotakura Pappu Recipe (Toor Dal with Amaranth Leaves) is a very delicious dal recipe that is comforting to have it with a nice steamed rice and poriyal by the side. Amarnath leaves is a powerhouse of Iron, minerals and vitamins. It is considered as one of the super food and Ayurvedic friendly as well. The dal is made in just one pot and cooked with toor dal along with onions, tomatoes which adds in extra flavor to the dish. In Andhra amaranth leaves are called as Thotakura and Pappu is called as dal.
If you are looking for more Dal recipes here are some :
- 1 cup Arhar dal (Split Toor Dal)
- 1 cup Green Amaranth Leaves , chopped
- 1 Onion , sliced
- 1 Tomato , chopped
- 4 cloves Garlic
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste Ingredients for tempering
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- 2 Dry Red Chillies
How to make Thotakura Pappu Recipe (Toor Dal with Amaranth Leaves)
To begin making the Thotakura Pappu Recipe, we will add all the ingridients like dal, chopped amaranth leaves,onion, tomato, turmeric powder and salt in a pressure cooker.
Add about 2 cups of water and pressure cook for atleast 4 whistle. Once done allow the pressure to release naturally and open the lid. Mash the dal and mix well with the cooked leaves.
To temper, heat oil in a small kadai, add mustard seeds, urad dal and sprinkle hing allow it to splutter for few seconds.
Add curry leaves and dry red chillies and allow them to crackle for few seconds and pour this hot tadka over the dal and mix well. Check for salt and serve hot.