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Amaranth Leaves Mango Dal

5 Mar

Thotakura Mamidikaya Pappu


Amaranth Leaves / Chinese Spinach 2 cups packed
Raw Mango 1 small
Toor Dal 1 1/2 cups
Garlic 4 – 6 cloves
Green Chiles 4
Turmeric Powder 1 tsp
Salt to taste


Fenugreek Seeds a pinch
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Broken Dried Red Chiles 4
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash toor dal under water and pressure cook in 3 cups of water for 3 whistles.
Alternatively, let the toor dal boil in enough water till it is completely cooked and soft.
Remove hard stems, pluck, thoroughly wash and roughly chop amaranth leaves.
Peel, remove pit and chop raw mango into small pieces.
Remove stems, wash and slice the green chiles.
Peel and lightly mash garlic cloves.

In a sauce pot, add mango pieces and a cup and half of water.
Cook covered until raw mango pieces become completely soft.
Once raw mango pieces are cooked, add chopped amaranth leaves and green chiles.
Let amaranth leaves leave water and wilt.
Then stir in cooked toor dal, turmeric powder and salt.
Boil the amaranth mango dal for 3 – 5 minutes.

Heat oil in a small pan, add all talimpu ingredients in order along with garlic pods.
When mustard seeds almost stop spluttering, add this to above amaranth dal pot.
Boil the tempered dal for another 2 – 5 minutes if you wish.
Serve amaranth leaves mango dal with steamed rice and crispy papad.

Notes: Make sure mango pieces are completely soft before adding in amaranth leaves.