Thotakura (aka Maath) or Amaranth is one of my favourite leafy vegetables. Thotakura is available in two types; Red (Laal maath or Yerra Thotakoora) or Green (Safed Maath or Thotakoora). My family prefers the latter.
Today is the turn of the simple but delicious Thotakura Pappu.
Time: 45 Minutes
- Thotakura, Safed Maath, or Safed Maath Leaves – 1 Packed Cup
- Kandi Pappu, Tuvar Dal, or Pigeon Pea – 3/4 Cup
- Thick Tamarind Paste – 1 tbsp
- Turmeric – 1/2 tsp
- Asafoetida – 1/4 tsp
- Red Chillies – 3 or 4
- Mustard Seeds – 1 tsp
- Ghee or Oil – 1 tsp
- Salt to Taste
- Wash and cut the thotakura into small pieces.
- Over medium heat, dry roast the kandi pappu till it starts to change colour.
- Add 1.5 cups of water to the dal.
- Pressure cook the dal till it is completely mashed.
- Mash the dal and add turmeric to it.
- In a heavy-bottomed vessel, heat the ghee or oil.
- Add the mustard seeds and wait till they splutter.
- Split the red chillies and add to the ghee.
- Stir-fry for 20-30 seconds.
- Add the asafoetida and mix well.
- Add the thotakoora leaves.
- Stir-fry till the leaves start to wilt.
- Add about 1/4 cup of water and cook covered till the leaves are tender.
- Add the tamarind paste and cook for a minute or two.
- Add the mashed dal and salt.
- Add some water, if required. The dal should be thick but of pourable consistency.
- Mix well.
- Bring to a boil.
- Turn off the heat and let the dal rest for 30 minutes.
- Serve warm with steamed rice and ghee.
- I pressure cook the leaves with 3/4 cup water and use the water in making the dal.
- While the dal tastes good with rotis as well, the best way to eat it is with rice and ghee!