Thotakura Pappu (Amaranth leaves dal)

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. 

Thotakura Pappu (Amaranth leaves dal)
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...

Thotakura Pappu (Amaranth leaves dal)

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4~6 serving s 4~6 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Toor dal (Red gram dal)
1/2 cup
Thotakura (Amaranth leaves) – finely chopped
2-3 cups
Onion – small, chopped
1
Tomatoes - chopped
2
Green chilies – slit
3
Garlic – minced
2 pods
Tamarind paste
1tbsp
Salt
to taste
For tempering:
Mustard seeds
1tsp
Cumin seeds
1tsp
Red chili – broken
1
Curry leaves
8

Steps

  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.
  • Serve with steamed rice and a curry for a complete meal.
Thotakura Pappu (Amaranth leaves dal)

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

Thotakura Pappu (Amaranth leaves dal)
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