Learn to cook Thotakura Pappu (Amaranth leaves dal) – A very delicious dal recipe that is comforting to have with steamed rice, ghee and poriyal or stir fries by the side. Serve it with jeera rice, naan, roti or pulka.
Green leafy vegetables are a big part of Indian cuisine. Among them spinach, malabar spinach(bachali kura), methi leaves, amaranth leaves are commonly used. Amarnath leaves are available all year round and is a powerhouse of Iron, minerals and vitamins.
In Andhra, amaranth leaves are called as Thotakura and Pappu is called as dal.
STEP BY STEP THOTAKURA PAPPU RECIPE INSTRUCTIONS WITH PHOTOS:
- Wash and soak 1 cup of toor dal in 2- 2 ½ cups of water for 20-30 minutes.
2. Add chopped onions, tomatoes, green chilis, amaranth leaves (thotakura- check notes), turmeric and tamarind.
3. Cook for 3 whistles and turn off the flame.
4. Let the pressure come down completely and open the lid.
5. Add salt and chili powder to the dal. Mash the dal a little and mix well.
6. Heat 2-3 tbsp of oil in a separate pan. Add dry red chili, cumin seeds, mustard, dals, curry leaves and let them splutter.
7. Turn off the flame, add tempering to the dal and mix well.
8. Serve with steamed rice, Jeera Rice Recipe – Two methods, roti, pulka and side of papad and stir fry.
Check out some Leafy vegetable recipes:
Palak Paneer Recipe – Foodie Platter
Thotakura Fry/ Amaranth leaves fry recipe
Gongura Prawns Recipe / Royyala Kura
Kothimeera Vada Recipe/ Coriander fritters
Methi Dal recipe – Foodie platter
Check out some Vegetarian stir fry recipes:
Potato Fry Recipe- Andhra style
Thotakura Fry/ Amaranth leaves fry recipe
Dondakaya Stir Fry Recipe (Tindora)
Banana Fry Recipe / Aratikaya Fry
Dondakaya Fry with Peanuts (Tindora)
Carrot Fry Recipe – Foodie Platter
Goruchikkudu fry (Cluster beans recipe)
Aakakarakaya Fry Recipe/ Teasel gourd fry
Thotakura Pappu (Amaranth leaves Dal)
Ingredients
- 1 cup Toor dal
- 2 cups Water
- 1 big Onion
- 2 medium Tomatoes
- 3-4 Green chili
- Tamarind Coin sized
- 2 cups Amaranth leaves chopped Thotakura – check notes
- 2 tbsp Oil
- 1/4 tbsp Turmeric
- 1 tbsp Salt
- 1 tbsp Chili powder
- 1/4 tbsp Mustard seeds
- 1/4 tbsp Cumin seeds
- 2 Dry red chilis
- Few Curry leaves
Instructions
- Wash and soak 1 cup of toor dal in 2- 2 ½ cups of water for 20-30 minutes.
- Add chopped onions, tomatoes, green chilis, amaranth leaves (thotakura- check notes), turmeric and tamarind.
- Cook for 3 whistles and turn off the flame.
- Let the pressure come down completely and open the lid.
- Add salt and chili powder to the dal. Mash the dal a little and mix well.
- Heat 2-3 tbsp of oil in a separate pan. Add dry red chili, cumin seeds, mustard, dals, curry leaves and let them splutter.
- Turn off the flame, add tempering to the dal and mix well.
- Serve with steamed rice, Jeera Rice Recipe – Two methods, roti, pulka and side of papad and stir fry.
Notes
- Soak dal for minimum 20- 30 minutes to cook it easily. If there is no time, you can skip this step.
- Don’t add salt while cooking the dal.
- Try to remove the mature stems of the green amaranth and use only the leaves and the small stems while making this recipe.
I’d love to know your thoughts about this dish! Please leave a comment or share a picture on Instagram with the hashtag #foodieplatter6