Thotakura Pappu (Amarnath leaves with Toor dal) | How to make Thotakura Pappu (Amarnath leaves with Toor dal)

By Sheena Omana Narayanan  |  27th Apr 2018  |  
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  • Thotakura Pappu (Amarnath leaves with Toor dal), How to make Thotakura Pappu (Amarnath leaves with Toor dal)
Thotakura Pappu (Amarnath leaves with Toor dal)by Sheena Omana Narayanan
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

0

1

About Thotakura Pappu (Amarnath leaves with Toor dal) Recipe

We all have tried spinach dal which is all time favorite dish for most of us, but have you tried anytime Amarnath leaves with Toor dal. There is nothing more comforting than this dish. thotakura pappu, is an earthy, tangy, healthy-tasting dal dish, which calls for the use of tamarind, other than onion, garlic and green chillis.

Thotakura Pappu (Amarnath leaves with Toor dal)

Ingredients to make Thotakura Pappu (Amarnath leaves with Toor dal)

  • For cooking dal
  • Toor dal- 1 cup
  • Amarnath leaves- 3 bunches chopped finely ( I have taken 3 small bunches)
  • Onion- 1 no roughly chopped for cooking dal
  • tomato- 1 roughly chopped
  • turmeric Powder- 1 tsp
  • ginger chopped - 1 tsp
  • water- 2 cup
  • salt as per your taste
  • hing - 1 tsp
  • oil- 1 tbsp
  • Tamarind- 1 small lemon size ( soak in water and extract juice out of it)
  • For tempering
  • ghee- 1 tbsp
  • mustard seeds- 1 tsp
  • onion- 1/2 chopped roughly
  • Dry red chillies- 2 nos
  • chilly powder- 1/2 tsp or pinch
  • cumin Seeds- 1 tsp
  • coriander leaves
  • garlic- 5-6 crushed

How to make Thotakura Pappu (Amarnath leaves with Toor dal)

  1. Take pressure cooker heat oil and fry onion, ginger, green chilly, tomato fry until tomato turns mushy, add turmeric powder,hing, salt, toor dal and amarnath leaves stir well and fry for 5 mins.
  2. Add 2 cup water, close lid and cook for 2 whistles
  3. Once done release pressure from cooker and mash dal with the help of hand blender or masher, add tamarind juice and mix well.
  4. At this stage if you want to add water you can add, and boil once again for 2 mins
  5. Meanwhile we can prepare tempering, heat kadai add ghee once ghee starts melting add mustard seeds, cumin seeds allow it to splutter
  6. Add garlic,onion, red chilly and fry for 1 min add coriander leaves and pinch of red chilly powder. Switch off the flame and pour this tempering our dal and cover immediately with lid to set all aroma inside.
  7. Serve hot with steam rice and papad.

Reviews for Thotakura Pappu (Amarnath leaves with Toor dal) (1)

Maithili Iyer6 months ago

Simple yet delicious!
Reply