Thotakura Pappu (Amaranth Leaves Dal)

In Andhra, pappu (dal) with greens is eaten almost every day. Thotakura (amaranth leaves) melts into the dal with a little tamarind and a garlic tempering – mashed and eaten with hot rice and ghee. Spinach is a good substitute.

Video by HomeCookingShow on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Andhra Pradesh

Ingredients

• 150 g toor dal
• 250 g amaranth leaves (or spinach), chopped
• 1 onion, sliced
• 3 green chillies, slit
• 1 tomato, chopped
• ½ tsp turmeric
• 1 tsp salt
• 1 tsp tamarind paste
• Tempering: 1 tbsp ghee, ½ tsp mustard, ½ tsp cumin, 2 dried chillies, 4 garlic cloves, 10 curry leaves, 1 pinch asafoetida

Method

1. Cook the dal with onion, chillies, tomato, turmeric and 600 ml water until very soft (20 min or 3 whistles).
2. Add the greens and cook 5 minutes until wilted.
3. Add salt and tamarind and mash everything well with a whisk or wooden masher.
4. Fry the tempering ingredients in ghee until the garlic is golden, pour over and serve with rice and ghee.

Tip: Red or green amaranth both work – red turns the dal a lovely pink.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.