AMARANTH DAL/THOTAKURA PAPPU

AMARANTH DAL/THOTAKURA PAPPU

INGREDIENTS

Tuar dal/Kandi pappu – 1 cup,

Amaranth leaves/Thota kura – 1 cup – cleaned and chopped,

Green chili – 4,

Onion – 1 – chopped into 4,

Tomatoes – 2 – Cut into 4 each,

Red chili powder – ½ tsp,

Turmeric powder – a pinch,

Tamarind – ½ marble size squeezed into pulp,

Water – 1 cup,

FOR TEMPERING:

Oil – 2 tsp,

Mustard seeds – ½ tsp,

Fenugreek seeds -4,

Dry red chili – 2- broken into 2,

Crushed garlic along with skin – 4,

METHOD

Pressure cook dal along with amaranth leaves, chili, chopped onion, tomato, red chili
Powder, turmeric powder and water till the dal is done approximately 2-3 whistles,

Let the pressure cooker cool and release the pressure, now with a wodden ladle(pappu mathu) smash the cooked dal adding tamarind and salt to it,

Now heat oil in a kadai and when the oil is heated add mustard and fenugreek seeds, when they crackle add crushed garlic, and dry red chilies,

Now pour the sizzling tempering over the amaranth dal and mix well,

Serve hot with ghee and white rice.

Leafy veggies are very good for health, have at least one leafy vegetable in your days menu.