Thotakura (Amaranth Leaves) Pappu

What You Need:

• Kandi Pappu/ Toor Dal - 1cup
• Thotakura (Amaranth Leaves) - 1 bunch
• Tomatoes - 2 small cut into 4 pieces
• Green chillies cut into length wise- 5 
• Garlic chopped - 4 flakes
• Karvepaku/Curry Leaves - 2 sprigs
• Water - 2 cups
• Oil - 3 tablespoon
• Salt to taste
• Dry Red Chilli -1
• Jeelakarra (cumin seeds)- 1teaspoon
• Avalu (mustard seeds)- 1teaspoon
• Turmeric powder -1/4 teaspoon
• Chintapandu (Tamarind) -1 teaspoon soaked in water

How to Cook:

• Wash thotakura leaves thoroughly for 2 to 3 times. Then chop them finely and keep aside.
• Wash kandi pappu with water thoroughly. Drain water and keep aside.
• In a pressure cooker add  kandi pappu, Thotakura leaves, tomatoes, garlic cloves, green chillies, turmeric powder, tamarind, karvepaku, water and 1 teaspoon of oil.
• Pressure cook it for 15 minutes in low flame.
• Now heat remaining oil in a pan. Add avalu, jeelakarra and dry red chilli and pinch of turmeric powder.
• Add this tadka or popu to the dal.
• Now add salt and cook  dal for 10 minutes in low flame.
• Serve hot with rice, papads and ghee.