Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 4-6 Servings
Ingredients
1 Cup Toor Dal (Kandhi Pappu)
1 Cup Amaranth Leaves (Thotakura), chopped
4-6 Green Chillies, cut into 1-inch pieces
1/2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
3/4 Tspn Gingergarlic Paste
1/2 Lemon Sized Tamarind or add as needed
2 1/2 Cups Water or add as needed
Salt to Taste
1 Tspn Oil
For Tempering
1 Tblspn Oil
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
4-6 Dry Red Chillies
Few Curry(Karivepaku) Leaves
Cook Time: 25min
Total Time: 30min
Yield: 4-6 Servings
Ingredients
1 Cup Toor Dal (Kandhi Pappu)
1 Cup Amaranth Leaves (Thotakura), chopped
4-6 Green Chillies, cut into 1-inch pieces
1/2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
3/4 Tspn Gingergarlic Paste
1/2 Lemon Sized Tamarind or add as needed
2 1/2 Cups Water or add as needed
Salt to Taste
1 Tspn Oil
For Tempering
1 Tblspn Oil
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
4-6 Dry Red Chillies
Few Curry(Karivepaku) Leaves
1/8 Tspn Turmeric Powder (optional)
Directions
Directions
- Wash toor dal, amaranth leaves under running water & drain.
- In a pressure cooker add all the ingredients except salt & close the lid.
- Pressure cook for 4-5 whistles on a medium flame & turn off the flame.
- Let the pressure release naturally & open the lid. Mash cooked dal with a masher to a smooth paste & add salt.
- Mix well & transfer to a bowl.
- For tempering; heat oil in a pan on medium flame; add all the ingredients listed & saute for 1-2 minutes.
- Turn off the flame & add to cooked dal. Mix everything well with a ladle.
- Serve hot with rice or roti or tandoori roti.
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