Thotakura Pappu
A delicious and nutritious dal, made in the Andhra style, by combining toor dal, amaranth leaves and a few spices. Tastes best with steamed rice and ghee.
Equipment
- Pressure Cooker
- Knives and Cutting Board
- Pan
- Spatula
Ingredients
- 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
Instructions
- Wash and chop the amaranth leaves.
- Wash the soaked lentils. Transfer them to a cooker.
- Add onion, green chillies, turmeric powder and amaranth leaves. 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 till 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.