I learnt about this particular dal at my In-laws house. When I first heard the name, I was taken aback. why would one want to add sugar to dal? That was pretty unheard of, and I wasn’t sure I even wanted to try it. However, once I tasted it, it sure was a very pleasant surprise, without the addition of any sugar! This dish now takes pride of place on my table most weekends!
This weekend, I had a new crop of amaranth in my home garden, so that’s what I made! 🙂
Fresh Thotakura from my garden
1/2 cup pesara pappu (moong dal)
1 bunch of thotakura (amaranth leaves)
1/2 tsp salt
pinch of inguva (hing, asafoetedia)
pinch of turmeric
Tadka: avalu (mustard seeds), mina pappu (urad dal), red chilli
- Cook the dal, chopped leaves, salt and turmeric till the dal is completely done and the amaranth leaves have cooked and mixed with the dal.
- Take off the flame
- In a wok, heat some oil with the tadka, add hing and add to the dal.
- Mix well with the dal
in a bed of hot rice 🙂
This dal is best served hot with rice and a spicy subzi to off-set the sweetness! 🙂
This is a very easy dal to make, esp when you have run out of ideas and vegetables to make any other dal. Tomatoes are, after all, the staple of any kitchen, right up there along with potatoes and onions!!! 🙂
Tomatoes add a bit of tanginess, which may be otherwise given with tamarind.
This is a quick and easy dal to prepare, and tasty too!
3/4th cup Toor Dal
4-5 green chillies
1 tsp Salt
a pinch of turmeric
1 tsp red chili powder
1 tsp each of Mustard seeds & jeera (cumin seeds), 1 red chilly, curry leaves (optional)
- Chop the tomatoes into medium-sized pieces
- pressure cook the tomatoes with the toor dal and green chillies chopped
- When the cooker cools down, transfer to a cooking vessel, and add the salt, chili powder, and turmeric
- Mix well together is such a manner that the dal and tomatoes are thoroughly blended together.
- Cook again for a few minutes to ensure that the excess water in the dal evaporates
- Heat a small wok with 1 tsp oil, and add the tadka.
- Once the tadka is done (the mustard seeds are popping), add to the dal and mix well.
- You may add the curry leaves to the tadka before taking it off the flame.
Serve hot with rice.