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    Home » Lentils & Legumes » Thotakura Pappu Recipe

    Thotakura Pappu Recipe

    Published: Sep 27, 2021 by Pavani · Leave a Comment

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    Thotakura pappu is a comforting and hearty dal. It is a traditional Andhra style side that appears in many Telugu homes almost every week.

    This is an easy recipe to make with fresh amaranth leaves or thotakoora and toor dal. A great side dish for both rice and roti.

    Spoon with thotakoora pappu

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Green leafy vegetables are a big part of Indian cuisine. We love using them with everyday dishes like in this kanda bachali kura or palak pulusu or these spinach masala vada.

    In addition to spinach, there are quite a few other local greens that are commonly used in every day cooking. Thotakura (amaranth greens), bachali kura (malabar spinach) and chukkakura are some of the popular ones.

    Thotakoora aka amaranth greens, rajgira leaves is one of my favorite leafy vegetable to grow in my container garden. It is a little heartier than spinach but cook down pretty easily. They have a pleasant earthy taste. This dal is one of the first dishes I make when I harvest my greens. Amaranth leaves are easily available in most Indian and even Asian stores.

    This thotakura dal is an easy to make dish that is hearty and delicious. I love to serve it with either rice or roti.

    Top view of an enamel pan with amaranth leaves dal

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this totakura/ thotakura pappu recipe:

    • Thota kura aka amaranth greens:
      • There are 2 kinds of amaranth/ totakura- red leaf and green leaf amaranth. Both the varieties will work in this recipe.
      • They are usually sold as a bunch. Stems are edible too. Make sure to remove any tough stems.
      • Thoroughly clean the leaves before chopping and using.
      • The same recipe can be made with spinach or swiss chard or even kale.
    Side by side photos of Bunch of Amaranth greens and chopped greens
    • Dal - I love using toor dal to make this pappu. But you can also use red lentils or masoor dal instead. Moong dal will work too.
    • Produce - Onion, tomato, green chilies, garlic cloves, curry leaves
    • Tamarind - to add extra tanginess to the dish. You can also add some lemon juice instead.
    • Mustard & cumin seeds, dry red chilies
    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make cook amaranth leaves dal/ thotakura pappu:

    Starting by cooking the lentils/ toor dal. Cook until very soft and mushy. I cook them in an Instant Pot for 8 minutes on High Pressure/ manual.* Once done, set aside until ready to use.

    Step by step photos showing the cooking of onion, garlic and chopped greens

    Heat oil in a medium saucepan on medium heat. When hot, add oil, mustard & Cumin seeds, dry red chili and cook till the seeds start to splutter. Add the curry leaves and garlic.

    Add onions, green chilies and cook until onions start to turn translucent, about 3~4 minutes. Stir in chopped amaranth greens, cover and cook until they wilt and cooked through, about 4~5 minutes.

    Adding tomatoes, tamarind, cooked dal

    Add tomatoes, tamarind paste and salt, cook until tomatoes turn mushy. Stir in cooked lentils and ½~1 cup of water (depending on the desired consistency) and simmer on medium heat for 5 minutes.

    White enamel pan with Thotakura pappu

    Expert Tips

    • Masoor or red lentils and moong dal are a great substitute for toor dal in this recipe.
    • You can cook in a stove top pressure cooker for 3~4 whistles or in a saucepan for about 30 minutes.
    • The same recipe can be made with spinach or swiss chard or even kale.
    • Lemon juice can be used instead of tamarind. You can simply omit them as well.
    • Leftover dal can be stored in the fridge in an airtight container for up to 3 days. It can also be frozen for up to 2 months.

    You might also like

    Here are a few more Indian dal/ lentil recipes that you might like:

    • Mamidikaya pappu in a white bowl
      Mango Pappu Recipe | Raw Mango Dal Andhra style
    • Top view of Hyderabadi lentil stew topped with tadka
      Hyderabadi Khatti Dal | Instant Pot Recipe
    • White bowl with Bengali lentil fritter curry
      Bengali Daler Bora'r Jhol Recipe
    • Bengali Masoor Dal Recipe | Bangali Musuri'r Dal
    Top view of an enamel pan with amaranth leaves dal

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a pan with amaranth greens dal

    Thotakura Pappu (Amaranth leaves dal)

    Totakura pappu is a comforting and hearty Andhra style dal. This recipe is made with fresh amaranth leaves and toor dal. Serve with rice and roti.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 4 servings

    Ingredients

    • ½ cup Toor dal
    • 1¼ cups Water, plus more if needed
    • 2 teaspoons Oil
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • 1~2 Dry red chili, broken
    • 8 Curry leaves
    • 1~2 Garlic cloves, finely minced (optional)
    • 1 Small Onion, chopped
    • 2 Tomatoes, chopped
    • 2~3 Green chilies, slit
    • 1 tablespoon Tamarind paste*
    • To taste Salt

    Instructions

    • Combine toor dal and water. Cook until very soft and mushy. I cook them in an Instant Pot for 8 minutes on High Pressure/ manual. You can cook in a stove top pressure cooker for 3~4 whistles or in a saucepan for about 30 minutes. Once done, set aside until ready to use.
    • Heat oil in a medium saucepan on medium heat. When hot, add oil, mustard & Cumin seeds, dry red chili and cook till the seeds start to splutter. Add the curry leaves, garlic and cook for 1 minute. Add onions, green chilies and cook until onions start to turn translucent, about 3~4 minutes. Stir in chopped amaranth greens, cover and cook until they wilt and cooked through, about 4~5 minutes.
    • Add tomatoes, tamarind paste and salt, cook for another 5 minutes or until tomatoes turn mushy. Stir in cooked lentils and ½~1 cup of water (depending on the desired consistency) and simmer on medium heat for 5 minutes.

    Notes

    • Masoor or red lentils and moong dal are a great substitute for toor dal in this recipe.
    • You can cook in a stove top pressure cooker for 3~4 whistles or in a saucepan for about 30 minutes.
    • The same recipe can be made with spinach or swiss chard or even kale.
    • Lemon juice can be used instead of tamarind. You can simply omit them as well.
    • Leftover dal can be stored in the fridge in an airtight container for up to 3 days. It can also be frozen for up to 2 months.
     

    Nutrition

    Calories: 98kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 261mg | Potassium: 327mg | Fiber: 4g | Sugar: 7g | Vitamin A: 288IU | Vitamin C: 53mg | Calcium: 67mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Lubna Karim

      January 18, 2012 at 6:56 am

      My all time favorite dal combo...looks drool worthy...

      Reply
    2. Chitra

      January 18, 2012 at 9:27 am

      I too make one similar to this. will try ur version :)nice click !!

      Reply
    3. Priya Suresh

      January 18, 2012 at 10:02 am

      Super comforting dal,loving it.

      Reply
    4. Priti S

      January 18, 2012 at 12:44 pm

      I love this dal too ....looks fab

      Reply
    5. Usha Rao

      January 18, 2012 at 1:38 pm

      Delicious!

      Reply
    6. rekhas kitchen

      January 18, 2012 at 3:06 pm

      yummm love to have this with hot steamed rice and avakai ummm.. beautiful click...Pavani

      Reply
    7. rekhas kitchen

      January 18, 2012 at 3:06 pm

      yummm love to have this with hot steamed rice and avakai ummm.. beautiful click...Pavani

      Reply
    8. Vardhini

      January 18, 2012 at 7:09 pm

      Love the click .. and the dish looks inviting. The only green I get is spinach 🙂 ..

      Reply
    9. Uma Shankar

      January 20, 2012 at 1:37 am

      yummy!

      Reply
    10. Deeps @ Naughty Curry

      January 20, 2012 at 7:00 am

      thats so nice, u grow ur own greens? must have been so fresh & tasty 🙂 dal looks wholesome & healthy

      Reply

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