Ingredients:
Toor dal (Kandi pappu) :- 1/2 cup
amaranth leaves :- a bunch
onion :- 1 ( Chopped )
Tomato :- 1 ( Chopped )
Green chilly :- 3 to 4 (
Slit into 2 pieces )
Tamarind paste :- 2 tsp
Salt to taste
Turmeric powder: a pinch
For Seasoning / Poppu:
Oil:
1 tsp
Mustard
seeds: few
Chana
dal: 1/2 tsp
Cumin
seeds : 1/2 tsp
Curry
leaves : few
a pinch of asafoetida
Method:
Wash the Amaranth/Thotakura leaves, drain the water and chop them.
Take a Pressure cooker and add toor dal, chopped thotakura/amaranth leaves, green chillies, onion, tomato and turmeric. Cook it in the pressure cooker
till soft.
Once cooked, mash a bit and do the tempering with oil, mustard seeds, chana dal, cumin seeds, curry leaves and asafoetida.
Add the Poppu/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.
Once cooked, mash a bit and do the tempering with oil, mustard seeds, chana dal, cumin seeds, curry leaves and asafoetida.
Add the Poppu/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.
Enjoy Thotakura/Amaranth Leaves Pappu.
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