Thotakura Pappu
- 45 min
- mild
- Serves 4
Thotakura pappu is an Andhra dal of toor dal and amaranth leaves with onion, tomato, garlic and tamarind. Mild, serves 4, about 45 minutes. Have with rice.
You’ll need: Pressure Cooker
Ingredients
Toor Dal, For Rinsing180 grams
Water, For Cooking450 ml
Turmeric Powder1.5 grams
- Red Amaranth Leaves (Cheera), Chopped200 grams
Onion, Finely Chopped1
Tomato, Chopped1
Green Chilli, Slit10 grams
Garlic, Crushed15 grams
Salt1¼ tsp
Tamarind, Soaked15 grams
Oil1 tsp
Mustard Seeds2.5 grams
Cumin1 grams
Dry Red Chilli1 grams
Curry leaves2 grams
Asafoetida0.3 grams
Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 202kcal | 808kcal |
| Protein | 11g | 44g |
| Carbohydrate | 35g | 138g |
| Fat | 2.5g | 10g |
| Fibre | 8.1g | 32g |
| Sugar | 4.1g | 16g |
Cookd masalas for toor dal
Method
Get ready by rinsing the toor dal. Pick the amaranth greens (thotakura), remove the thick stems, wash the leaves and chop them. Peel and chop the onion, peel and crush the garlic, and wash and chop the tomato. Wash and slit the green chillies, wash the curry leaves, break the dry red chilli, and soak the tamarind in 60 ml water for 10 minutes.
Add the dal, 450 ml water and turmeric powder to a pressure cooker. Cook on medium flame for 4 whistles, then let the pressure release naturally. The dal should be soft and mash easily.
Add the amaranth greens, onion, tomato, green chilli, garlic, 150 ml water and salt to a kadai. Cover and cook on medium flame for 8 minutes until the greens are soft and the onion is cooked.
Mash the cooked dal and add it to the greens. Squeeze the soaked tamarind, strain the water into the kadai, and mix well. Simmer on low flame for 8 minutes until the dal is smooth and lightly thick.
Heat the oil in a small kadai on medium flame for 30 seconds until hot. Add the mustard seeds and cumin, and let them splutter for 30 seconds. Add the dry red chilli, curry leaves and asafoetida, and fry for 1 minute until the curry leaves turn crisp. Pour the tempering over the dal.
Before you start
- How long does Thotakura Pappu take?
- 45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.
- How many people does Thotakura Pappu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Thotakura Pappu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Thotakura Pappu spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Thotakura Pappu?
- 180 grams Toor Dal, 1.5 grams Turmeric Powder, 200 grams Red Amaranth Leaves (Cheera), 10 grams Green Chilli, 15 grams Garlic, 15 grams Tamarind, and a few more listed on this page.
- Do I need a pressure cooker for Thotakura Pappu?
- No, it is cooked in an open pot.
- How many calories are in Thotakura Pappu?
- About 202 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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