Thotakura Pappu

Thotakura Pappu is a popular dal recipe from the southern state of Andhra Pradesh in India. This dal is made by combining Toor dal ( Pigeon pea lentils) with Amaranth Leaves. This recipe works for any variety of amaranth leaves (red or green).

Amaranth leaves have an impressive mineral profile, including calcium, iron, magnesium, and potassium, which are crucial for bone health and muscle function. These leaves are rich in fibre and, hence, great for digestion. Therefore, including amaranth leaves in your diet is a great idea.

It is summer in Germany, and I recently had a bountiful harvest of green Amaranth leaves. I shall soon write an article sharing my experience growing amaranth leaves in my terrace garden in Germany. But, in the meantime, for all those who want to make the best of this summer, you can buy amaranth seeds from the supermarket and sow them. In about 4-5 weeks, your amaranth greens will be ready for harvest.

The seeds come in this kind of packing. I used these to grow green amaranth in my terrace garden.

The first recipe that I tried with it was Amaranth Raita. It turned out to be super delicious. You can check out its recipe here.

Today’s recipe, Thotakura Pappu, tastes super delicious and pairs well with steamed rice and ghee.

Now, let’s start with the recipe for this delicious and nutritious dal: Thotakura Pappu.

Equipment Needed:

• Pressure Cooker
• Knives and Cutting Board
• Pan
• Spatula

To learn about all the equipment I use in my kitchen, read my article: Setting Up My Indian Kitchen in Germany.

Ingredients for Thotakura Pappu:

• ¾ Cup Toor Dal; washed and soaked for 4 hours
• 2 Handfuls Fresh Amaranth Leaves
• 1 Medium-Sized Onion; sliced
• 2-3 Green Chillies
• ½ tsp Turmeric Powder
• ½ tsp Tamarind Paste
• 3-4 Cups Water
• 1½ tsp Salt; or to taste

For Tempering

• 2 tbsp Ghee/Oil
• 1 tsp Cumin Seeds
• 2-3 Green Chillies; Chopped
• 2-3 Dry Red Chillies
• 2-3 Cloves Garlic
• ⅓ tsp Asafoetida
• 1 Medium-Sized Onion; Chopped
• 1 Medium-Sized Tomato; Chopped
• ⅓ tsp Turmeric Powder
• 1 tsp Coriander Powder

Method to make Thotakura Pappu:

• Wash and chop the amaranth leaves.
  
  
  
• Wash the soaked lentils and transfer them to a cooker. Add onion, green chillies, chopped amaranth, turmeric powder, and water.
  
  
  
• Cook it till the lentils become mushy.
  
  
  
• Once cooked, mash them and keep them aside.
  
  
  
• Heat oil/ghee in a pan. Add chopped garlic, green chillies, red chillies, cumin seeds and asafoetida. Fry them on medium heat for a few seconds.
  
  
  
• Add chopped onions. Fry them till they turn translucent.
  
  
  
• Add salt, tomatoes, turmeric powder, and coriander powder. Lower the heat, cover, and cook until the tomatoes turn mushy.
  
  
  
• Add this fried mix to the cooked dal. Add tamarind paste. Taste and adjust the salt. Boil for a few minutes. Then, garnish with fresh coriander leaves and serve.
  
  

Here is the recipe in printable format:

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You can check out many more recipes from my kitchen here.