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.
Available in plenty in Summer, the only problem lies in the fact that you get very large bunches. So, all week is Thotakura week. I have already written about Thotakura Pulusu and Thotakura Vepudu.
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!
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