Recipe for thotakura pappu / green amaranthus dal made with greens and toor dal. An everyday South Indian dal recipe that’s served for lunch with rice.
A simple everyday dal made with green amaranthus and toor dal. Serve with hot rice and ghee.
Country tomatoes (Naati variety) are preferred for this recipe as it adds a slight tangy taste to the dal. Adjust the green chillies in the recipe according to your spice levels.
Try to remove the mature stems of the green amaranthus and use only the leaves and the small stems while making this pappu. This dal can be made with other greens also.
Here is the video of how to make Thotakura PappuPrint
Cooking the dal and veggies
1/2 cup toor dal
1/2 cup onion
2 small country tomatoes
2 green chillies
1/4 teaspoon turmeric powder
1/2 teaspoon groundnut oil
2 cups water
Tempering the dal
2 teaspoon groundnut oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 dried red chilli
1 sprig of curry leaves
5 cloves garlic, chopped
3 cups green amaranth leaves, chopped
1 teaspoon salt
1/4 teaspoon asafoetida
Take a pressure cooker and add the washed toor dal to the cooker. Add the chopped onions, tomatoes, green chillies, turmeric powder, little oil and water. Cook for 12 minutes / 4-5 whistles. Let the pressure settle in the cooker before opening it. Once the pressure settles, open the cooker and mash the dal mixture with a potato masher. Set aside.
Tempering the dal – Take a pan/kadhai and add in the mustard seeds, cumin seeds, dried red chilli, curry leaves and garlic. Saute for a minute. Let the mustard seeds crackle and the garlic roast a bit. Add the washed and chopped greens to the pan. Saute for five minutes for the greens to wilt. Once the greens are wilted, add the salt and asafoetida. Cook for a couple of minutes more. Add the cooked dal mixture and simmer for a couple of more minutes.
Our thotakura pappu is ready. Serve with hot rice and ghee.
- Prep Time: 10m
- Cook Time: 20m
Keywords: Thotakura Pappu Recipe