Thotakura pappu (Amaranth leaves Dal)

• Thotakura pappu is a very common dal in the Andhra house holds. I remember my mom making this dal at least twice a week. After moving to U.S Amaranth leaves have become like a childhood memory for me. I don’t see them that often in the Indian grocery stores here. But when i do find them, I don’t miss a chance in making this dal.

• Pappu (dal) with some kind of greens or veggies is very common in Andhra. Pappu with hot rice, a dollop of ghee and avakaya (mango pickle) on the side are sure to please your taste buds. Simple and clean flavors which takes me down the memory lane.

• Preparation is very simple. Take the amaranth leaves with toor dal, onion, green chille and tomato to a pressure cooker. Cook until soft and finally do the tempering. It can’t get any simpler than this.

Recipe:

• Toor dal: half cup
• amaranth leaves- a bunch
• onion- 1/2
• Red juicy tomato- 1
• Green chille- 3 to 4
• Tamarind paste- 2 tsp
• and salt.

Procedure:

Cut the onion, green chille and tomatoe into small pieces. Wash the Amarath leaves, drain the water and chop them. Now take the toor dal, amarath leaves, green chille, onion and tomato with a pinch of turmeric in a vessel. Cook it in the pressure cooker till soft.

Once cooked, mash a bit and do the tempering with a tsp of oil, few mustard seeds, 1/2 tsp chana dal, 1/2 tsp cumin seeds, few curry leaves and a pinch of asafoetida.

Add the tempering to the cooked dal mixture. Now add the salt and tamarind and return the dal mixture to the stove and cook for another five minutes.

Serve the pappu with hot rice.

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