Thotakura pappu - Amaranth dal
Pigeon peas lentils or toor dal with amaranth leaves - an Andhra style dal recipe that has iron-rich amaranth leaves and Indian spices.
Servings 4
Ingredients
- 1 cup toor dal 3 cups cooked dal
- 1 cup amaranth leaves Chopped (tightly packed)
- ½ cup water
- ¼ cup tamarind juice grated gooseberry or raw mango also works
- 5 garlic cloves
- 3 green chili
- 1 red chili
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 tablespoon oil
- Salt to taste
- Pinch of hing
- 1 sprig curry leaves
Instructions
- 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!
Notes
½ cup of raw toor dal will yield 2 cups of cooked toor dal. Check my detailed post on cooking toor dal for more details.
Nutrition
Calories: 181kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 147mg | Potassium: 64mg | Fiber: 8g | Sugar: 5g | Vitamin A: 109IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 2mg
