Thotakura Pappu Recipe (Toor Dal with Amaranth Leaves)
Description
Thotakura Pappu, a delectable and comforting dish from Andhra Pradesh, combines the hearty flavors of toor dal (split pigeon peas) with the nutritional power of green amaranth leaves (Thotakura). This dish is packed with essential minerals, vitamins, and iron, making it a powerhouse of health benefits. Known for its Ayurvedic qualities, amaranth leaves contribute to the overall goodness of this dal. The combination of onions, tomatoes, garlic, and spices elevates the flavor, while the simple one-pot cooking method keeps things easy and efficient. Traditionally served with steamed rice and a side of poriyal, Thotakura Pappu is a wholesome meal that satisfies both the body and soul.
Cuisine: Andhra
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Green Amaranth Leaves, chopped | 1 cup |
| Onion, sliced | 1 |
| Tomato, chopped | 1 |
| Garlic, cloves | 4 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| For Tempering | |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Oil | As needed |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Instructions
-
Prepare the Dal:
Start by washing the Arhar dal (split toor dal) thoroughly. In a pressure cooker, add the washed dal, chopped amaranth leaves, sliced onion, chopped tomato, turmeric powder, and salt. Pour in about 2 cups of water to help cook the dal. -
Cook the Dal:
Close the pressure cooker and cook on medium heat for about 4 whistles. Once done, allow the pressure to release naturally before opening the lid. -
Mash and Mix:
After the pressure has been released, gently mash the dal with the back of a spoon or a masher. Mix well to combine the dal and the amaranth leaves, which should have softened during cooking. -
Prepare the Tempering (Tadka):
In a small frying pan or kadai, heat some oil on medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the white urad dal and a pinch of asafoetida (hing). Stir and cook for a few seconds. -
Add Curry Leaves and Dry Red Chillies:
Add the curry leaves and dry red chillies to the tempering and let them crackle for another few seconds. Once the spices release their aroma, pour this hot tempering directly over the cooked dal mixture in the pressure cooker. -
Final Stir and Serve:
Stir everything together, adjusting salt as needed. Serve hot, accompanied by steamed rice and a side of Andhra-style Kakarakaya Vepudu (Bitter Gourd Fry) for a complete and satisfying meal.
Tips:
- For added richness, you can include a dollop of ghee (clarified butter) on top before serving.
- Amaranth leaves are highly nutritious, so feel free to add extra leaves for more health benefits.
- If you prefer a spicier version, you can increase the number of dry red chillies or add a green chili to the tempering.
Enjoy the wholesome goodness of Thotakura Pappu, a dish that brings comfort, flavor, and nutrition all in one bowl!
