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Amaranth Masoor Dal

10 Sep

Thotakura Podi Pappu


Amaranth Leaves 1 medium bunch
Masoor Dal 1 cup
Garlic 5 pods
Green Chiles 4 – 6
Turmeric Powder 1/2 tsp
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Broken Red Chiles 3
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Chop off stems, clean, wash and roughly chop amaranth leaves.
Remove stems, wash and slit green chiles.
Peel, remove hard ends and slightly mash garlic pods.

Bring to boil 3 cups of water, add washed masoor dal, a drop of oil, turmeric powder and boil until dal is just cooked.
Strain excess water from cooked masoor dal and keep aside.

Heat oil in a wok, add garlic and all talimpu ingredients in order.
When dal changes color, add green chiles, chopped amaranth leaves and salt.
Add about half a cup of water and cook for few minutes until leaves wilt a bit.
Then add cooked masoor dal and turmeric powder.
Mix thoroughly and stir fry until all the moisture is evaporated.
Serve hot with steamed rice.

Notes: Don’t overcook masoor dal.