🇮🇳 Indian Vegetarian

Thotakura Pappu

Name: Thotakura Pappu
Prep time: 11 min
Cook time: 39 min
Total time: 50 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 3, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 cup, rinsed Yellow Lentils (Toor Dal); 2 tbsp Tamarind Paste; 3 cups, chopped Amaranth Leaves

🇮🇳 Indian

Amaranth leaves cooked into dal, earthy and deeply green. Humble dal, done properly, beats most fancy curries. Pour over rice or dunk rotis straight into the bowl.

Prep 11 min Cook 39 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato3, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee2 tbsp
Turmeric Powder1/2 tsp
Yellow Lentils (Toor Dal)1 cup, rinsed
Tamarind Paste2 tbsp
Amaranth Leaves3 cups, chopped

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Cook the amaranth leaves in a generous amount of water with turmeric and salt, skimming the foam, until each grain surrenders.
2
Beat the dal with a wire whisk until silky, adding hot water to a pouring consistency.
3
Heat ghee in a small pan and crackle cumin with a pinch of asafoetida; add the onions and fry till golden.
4
Fry tomato with the yellow lentils (toor dal) until it collapses into the fat, then pour the whole thing over the simmering dal.
5
Finish with a second tiny tadka — ghee, red chili powder, poured sizzling over the top — and a shower of cilantro.

Chef's tip

Salt the dal after it softens — early salt can keep the skins tough.

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Video: Thotakura Pappu | Amaranth Leaves Dal | Andhra Style Dal Recipe | Healthy Recipes | Lunch Recipes · on YouTube