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.