Wednesday, January 10, 2007

Pappu Thotakoora/ Dal with Amaranth leaves

Amaranth leaves ca
n be found in red colour too.


Toor Dal/ kandi pappu - 1 cup
Thotakoora/ Amaranth leaves - big bunch (washed and leaves chopped)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste


Oil - 1 - 2 tbsp
Garlic flakes - 2 no. (smashed lightly)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - a few sprigs


1) Boil Kandipappu/ toor dal with enough water until half cooked.

2) Add turmeric, chillipowder and salt to taste.

3) Add thotakoora, do not mix at this point, keep the lid. Cook until kandipappu/ toor dal is well cooked.

4) Do the seasoning and add it to above and switch off.

Serve with Rice, Ghee, Mango pickle, Aloo Fry and Yoghurt on side.

© 2006 by Rajani Rayudu