Thotakura pappu, a Andhra cuisine, is simple delicious dal recipe. Amaranth leaves tur dal is easy to make and tasty. Andhra style thotakura pappu recipe.
Being my favourite, my menu contains leafy vegetables almost every day. I have a mini garden of most of the greens in my balcony. Organic in the source, my garden provides me with abundant nutrition rid of all the harmful, toxic pesticide content.
I personally suggest everybody to have a vegetable garden of their own. I know it is difficult in the city, to even think of a garden. But with my experience, I can say, it is difficult but not impossible.
Thotakura – A Miracle Leaf?
A must in everyday diet, greens can be grown in a small pot in your back yard or in your balcony and won’t occupy much space. Nowadays, it is hard to find any vegetable or fruit free from pesticides. So, why not grow our own organic greens and incorporate the freshness of them to our diet.
Thotakura / amaranth is one of the abundant green leafy vegetables found here in India. Thotakura pappu or dal of amaranth is one of the common and famous dishes in Andhra Pradesh. Rich in vitamins like A, C and folic acid and minerals like calcium, potassium, it is, of course, a wonder food.
Many of us are not aware of the fact that it is the cheapest source of omega- 3 and omega -6 fatty acids available throughout the year. I call it a miracle leaf as it is inexpensive, abundant with minerals and vitamins.
Thotakura Pappu Recipe
Serve thotakura pappu hot with rice, ghee, papad or any stir fry and it is for sure a heavenly bliss.
step by step making of thotakura pappu or amaranth leaves dal recipe:
- Finely chopped Thotakura – 1cup
- Chopped Tomatoes – 2
- Toor dal/ yellow lentil – 2 cups
- Onion – 1 medium
- Green chillies – 3
- Tamarind paste – 1 tbsp or Squeezed tamarind juice- 2 tbsp
- Red chilli powder – 1 tsp
- Turmeric – ¼ tsp
- Salt – as per taste
- Hing – pinch
- Garlic pods -4
- Urad dal – ½ tsp
- Mustard – ½ tsp
- Jeera – ½ tsp
- Red chillies – 2
- Curry leaves – few
- Oil/ ghee – 2 tsp
- Wash toor dal thoroughly. Transfer it to a pressure cooker (preferably small cooker) and add water. Generally, it is 2 cups or little more for 1 cup of dal.
- Wash the amaranth thoroughly with water and a little salt, so as to remove the pesticide content on the amaranth. Remember greens are the on top in the list of vegetables with high pesticide content. Chop it finely and transfer it to the cooker.
- Add all the ingredients except salt and tamarind paste and pressure cook it.
- Once the steam is released, mash the dal well with a masher.
- Add the tamarind paste and salt and a little water. Mix well and bring it to boil.
- Turn off the flame and temper it.
** A little more than 2 cups of amaranth if you wish to will do no harm, as it is always good to eat more leafy vegetables.
*** Try adding dry mango slices as an alternative to tomato. This will bring an irresistibly tangy taste to your dal. The sourness of mango will make you rediscover the taste of the season.
**** Though, I have mentioned oil as a substitute for ghee, I personally prefer to temper any dal with ghee as flavour of the tempering will incomparably refresh the taste.