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A wholesome and nutritious Andhra-style dal cooked with tender amaranth leaves and pigeon peas. This simple, flavorful lentil curry gets a tangy kick from tamarind and a fragrant tempering, making it a perfect comfort food with steamed rice.
For 4 servings
Pressure Cook Dal and Greens
Mash and Simmer
This recipe goes great with these complete meals
A wholesome and nutritious Andhra-style dal cooked with tender amaranth leaves and pigeon peas. This simple, flavorful lentil curry gets a tangy kick from tamarind and a fragrant tempering, making it a perfect comfort food with steamed rice.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 289.44 calories per serving with 13.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Prepare the Tempering (Popu/Tadka)
Combine and Serve
You can substitute amaranth leaves with other greens like spinach (palak), fenugreek leaves (methi), or sorrel leaves (gongura) for a different flavor profile.
While toor dal is traditional, you can make this recipe with masoor dal (red lentils) for a quicker cooking time or a mix of toor and moong dal for a creamier texture.
For a sattvic version, you can omit the onion and garlic. The dal will still be flavorful from the other spices.
Incorporate vegetables like drumsticks, bottle gourd, or carrots along with the dal in the pressure cooker for added nutrition and texture.
Toor dal is an excellent source of protein and essential amino acids, making this dish ideal for muscle repair, growth, and overall body function, especially in vegetarian diets.
Amaranth leaves (Thotakura) are a powerhouse of nutrients, including Vitamin A, Vitamin C, iron, and calcium, which are vital for boosting immunity, improving vision, and maintaining bone health.
The combination of lentils and leafy greens provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like cumin, garlic, and hing (asafoetida) used in the tempering are known for their digestive properties, helping to prevent bloating and improve overall gut function.
Yes, Thotakura Pappu is very healthy. It's a great source of plant-based protein from toor dal and is rich in vitamins, minerals, and dietary fiber from the amaranth leaves. It's a well-balanced and nutritious dish.
One serving of Thotakura Pappu (approximately 1 cup or 330g) contains around 275-300 calories, depending on the amount of ghee used. It's a relatively low-calorie dish packed with nutrients.
Absolutely. You can cook the dal in a pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become soft. Make sure to add more water as needed while it cooks.
Thotakura Pappu is traditionally served with hot steamed rice and a dollop of ghee. It also pairs well with roti, chapati, and a side of a simple vegetable stir-fry (veyapudu) or pickle.
Store any leftover dal in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling, so you may need to add a little hot water while reheating to get the right consistency.
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