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Thotakura Pappu (Amaranth leaves dal)

Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Side Dish
Cuisine: andhra
Servings: 46 serving


  • 1/2 cup Toor dal (Red gram dal)
  • 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


  • Cook the lentils until very soft and mushy.
  • 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.
  • Add the chopped greens, cover and cook until they wilt and cooked through.
  • 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.


  • 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.