Thotakura pappu recipe | Amaranth dal recipe
Easy dal recipe with leafy amaranth greens make a healthy and nutritious meal look easy even on a weekday. Learn to make this easy thotakura pappu recipe here
Servings: 4
Equipment
- Dutch oven optional
- pressure cooker
- Masher
- Frying pan / tadka pan
- Mortar & pestle
Ingredients
- 200 gm fresh amaranth leaves (yields 5 cups chopped thotakura leaves)
- 2 cups water
- 1 teaspoon mustard seeds
- 1 tbsp. oil or ghee if not vegan
- handful curry leaves
For coconut masala
- 2 green chillies
- 1 tbsp ginger
- ½ tbsp. coriander seeds (or use coriander powder if you do not have seeds)
- 1 tbsp. coconut pieces optional
For boiled dal
- ⅔ cup pigeon peas / tuvar dal/ toor dal / arhar dal
- 1.5 cups water
- Pinch turmeric powder
- salt as per taste
- 1 tbsp. tamarind paste imli paste
For tempering
- oil or ghee if vegetarian
- mustard seeds
- cumin seeds
- Generous pinch of asafoetida or heeng (avoid if gluten-free)
- dried red chillies optional
Instructions
- Heat oil in a Dutch oven or pressure cooker. Add mustard seeds, curry leaves and let it splutter.
- Add chopped amaranth leaves and cook for a couple of minutes until they wilt.
- In a mortar & pestle, crush ginger, coriander seeds and green chillies.
- Add coconut pieces and pound to get an even mixture
- Add the above mixture to wilted leaves and stir.
- Boil the dal in pressure cooker along with salt and turmeric powder.
- Mash the lentils with a masher and add it to your greens.
- Add 2 cups water and stir well.( Increase or decrease water as per consistency you want)
- Add a spoonful of tamarind paste to daal.
- In a frying pan, heat oil and add cumin seeds, dried red chilies, mustard seeds and heeng. Let it splutter.
- Add the tempering to lentils and serve it hot with rice or roti as per your choice.