Thotakura pappu (amarnath leaves with toor dal) Recipe

Cooking Directions

• STEP 1.Wash and pressure cook toor dal until soft.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and dried red chilies.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add chopped amaranth leaves and cook until wilted.
• STEP 5.Add turmeric powder, red chili powder, and salt to taste.
• STEP 6.Add the cooked toor dal and mix well.
• STEP 7.Simmer for a few minutes until the flavors blend together.
• STEP 8.Serve hot with steamed rice or roti.

Cooking Tips

• Make sure to wash the amaranth leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For added flavor, you can temper the dish with curry leaves and asafoetida.
• If you prefer a smoother consistency, you can blend the cooked dal before adding it to the dish.

Storage and Serving

• Thotakura pappu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Garnish with fresh coriander leaves for an extra burst of flavor.