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This recipe is from September of last year. I made this dish with thotakura/ amaranth greens that I harvested from my little container garden, took pictures and after a very emotional and whirlwind India trip completely forgot about it. I thought I’ll clear my drafts before moving ahead with the New Year. 

I planted thotakura seeds in my container garden last summer (it seems so long ago) and got decent harvest. 

Print Recipe
Thotakura Pappu (Amaranth leaves dal) Yum
Thotakura Pappu (Amaranth leaves dal)
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1/2 cup Toor dal (Red gram dal)
  • 2 - 3 cups Thotakura (Amaranth leaves) – finely chopped
  • 1 Onion – small, chopped
  • 2 Tomatoes - chopped
  • 3 chilies Green – slit
  • 2 pods Garlic – minced
  • 1 tbsp Tamarind paste
  • to taste Salt
For tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 Red chili – broken
  • 8 Curry leaves
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1/2 cup Toor dal (Red gram dal)
  • 2 - 3 cups Thotakura (Amaranth leaves) – finely chopped
  • 1 Onion – small, chopped
  • 2 Tomatoes - chopped
  • 3 chilies Green – slit
  • 2 pods Garlic – minced
  • 1 tbsp Tamarind paste
  • to taste Salt
For tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 Red chili – broken
  • 8 Curry leaves
Thotakura Pappu (Amaranth leaves dal)
Instructions
  1. Cook the lentils until very soft and mushy.
  2. In a medium saucepan, heat 2tsp oil and add all the tempering ingredients. Once the seeds start to splutter, add onions and green chilies. Cook until onion starts to turn translucent.
  3. Add the chopped greens, cover and cook until they wilt and cooked through.
  4. Add tomatoes, tamarind paste and salt, cook for another 5 minutes or until tomatoes turn mushy.
  5. Stir in cooked lentils and ½ - 1 cup of water (depending on the desired consistency) and simmer on medium heat for 5 minutes.
Recipe Notes
  • Serve with steamed rice and a curry for a complete meal.

I’m sending this dal over to MLLA-43rd Edition being guest hosted by Claire @ Chez Cayenne.

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