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.
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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
- 2~3 Green chilies, slit
- 3 cups Amaranth greens, chopped
- 2 Tomatoes, chopped
- 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.½ cup Toor dal, 1¼ cups Water, plus more if needed
- 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.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, 2~3 Green chilies, slit, 3 cups Amaranth greens, chopped
- 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.2 Tomatoes, chopped, 1 tablespoon Tamarind paste*, To taste Salt
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
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