Wash and drain amaranth leaves (Thotakura). Chop them roughly and keep them aside.
Heat a pan or kadai and add oil once it is hot.
Add cumin seeds, mustard seeds, and hing to the hot oil. Make sure to be a little away as seeds will splutter.
Now add roughly pounded garlic, curry leaves, red and green chili to the pan.
Once these are lightly browned, after a minute or so, add grated gooseberry( amla or usirikaya) to the pan. If you are using raw mango, add it in this step instead of amla.
Mix it well and add chopped amaranth leaves now.Let the amaranth leaves cook for 3 minutes.
To these wilted leaves, add cooked and mashed dal.
Now add coriander powder, turmeric powder, and salt.
Mix it well and let the dal cook for 5 minutes on medium flame.
Switch off the flame and dish out the dal.Amaranth leaves dal or Thotakura pappu is ready to serve!