AMARANTH LEAVES AND RAW MANGO DAL

THOTAKURA MAMIDI KAYA PAPPU

Thotakura Mamidi kaya pappu is a variety dal. Usually we prepare either thotakura pappu or mamidikaya pappu. But the combination of the thotakura and mamidikaya gives an excellent taste to the dal. Let us try this now and taste the variety flavor of it.

Ingredients:
Toor dal – 1 cup
Amaranth leaves – 1 bunch(wash and chop the leaves)
Raw mango – 1 (peel and chopped)
Green chillis – 5
Red chilli powder – 1 Tea Spoon
Turmeric – ᅡᄐ Tea Spoon
Salt – as per taste

TAMPERING / THADKA / SEASONING:
Black gram dal – 1 Tea Spoon
Mustard seeds – ᅡᄑ Tea Spoon
Cumin seeds – ᅡᄑ Tea Spoon
Oil – 4 Tea Spoons

PROCESS:
1. Wash and place Toor dal in a bowl by adding fresh water to it.
2. Keep the raw mango pieces in another bowl by adding little water.
3. Place these two bowls in a pressure cooker and cook up to 3whistles
4. Meanwhile take another vessel and cook the amaranth leaves with sufficient water and keep aside
5. Heat oil in a Kadai and add black gram dal, mustard seeds and cumin seeds in it and fry
6. When they starts splutter add green chillis and fry
7. Add the cooked amaranth leaves to it and mix well. Fry for few minutes and
8. Add the cooked mango pieces and cooked dal and mix well
9. Add some water if required.
10. Add turmeric, red chillis powder and salt.
11. Mix well and

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cover it with a lid and cook the dal in low flame for 5 minutes and turnoff the flame
12. Take the dal in to serving bowl and serve with hot rice

 

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