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Amaranth Leaves Tomato Dal

27 Apr

Thotakura Tomato Pappu.

Amaranth leaves/ thotakura is finely chopped and cooked in tempered oil along with tomato. Toor dal is pressure cooked till soft and whole and added to the amaranth leaves mixture to finish the dal. Serve amaranth leaves tomato dal with steamed rice and crispy papad.
Makes: around 4 Servings of Amaranth Leaves Tomato Dal.


Amaranth Leaves / Chinese Spinach 2 Cups Packed
Toor Dal 1 Cup
Tomato 1
Green Chiles 2 -3
Turmeric Powder 1/4 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal under water and pressure cook in 2 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.
Wash and finely chop tomato.
Remove stems, wash and slice the green chiles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, tomato, chopped amaranth leaves, turmeric powder and salt.
Add a cup of water and cook covered till amaranth leaves turn soft and change color.
Stir in cooked toor dal and boil the dal for another 5 minutes on low flame.
Serve amaranth leaves tomato dal with steamed rice and crispy papad.
Notes: Make sure amaranth leaves are cooked well before adding the dal.

Suggestions: If amaranth leaves are not cooked well, add more water if required and cook covered till done.
Variations: You can also add a small piece of tamarind to the dal if tomato is not sour enough.
Other Names: Amaranth Leaves Tomato Dal, Thotakura Tomato Pappu.