Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Dazzling Dals ~ Fresh Amaranth Dal

Thotakura Pappu:

In a cake culture, the main ingredients, flour, sugar and butter remain constant. By changing just one or two ingredients that add special touch to the cakes, they are given different names. Ex: If walnuts are added, the cake is named walnut cake, with bananas - banana cake, and the list goes on. The same thing applies to dals (pappu) as well. The protein part is constant, and the side ingredients that change with the seasons give us abundant varieties of dals. This amaranth flavored dal is one of them, devised by homecooks of Andhra, to make a dent in the mother lode of fresh amaranth that appear during summer time. Not only fresh leaves, tender stalks are also used in cooking. Ideal dal for a waste not, want not cook. Makes a nutritious meal when combined with rice.


Fresh Amaranth Leaf, Toor Dal and Tomato

Recipe:

Take about one cup of toor dal and 4 cups of finely chopped fresh amaranth - leaves and tender stalks together.

Add one each - tomato and onion (cut into chunks). Also stir in about 8 to 10 finely chopped small Indian variety green chillies, quarter teaspoon of turmeric and a tablespoon of tamarind.

Add about 2 cups of water. Mix once and cook covered until the dal reaches fall-apart stage, stirring between. Or simply pressure cook.

Add half teaspoon of salt and mash the dal coarsely.

In a wide vessel, heat about a tablespoon of ghee or oil. Do the popu or tadka = add and toast quarter teaspoon each - minced garlic, curry leaves, urad dal, cumin and mustard seeds in the order mentioned. When mustard seeds start to jump around, add this popu or tadka to the mashed dal. Mix and serve hot with rice or with chapati.


Amaranth Dal (Thotakura Pappu) ~ for JFI: WBB-Greens

Posted by Indira©Copyrighted in Toor Dal, Amma & Authentic Andhra, Thotakura (Amaranth) (Tuesday April 24, 2007 at 10:04 pm- permalink)
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