Totakura Dal

Totakura Pappu/Amaranths Dal

These leaves are called Amaranth leaves in English. In Andhra we call as Thotakura.  


  1. 1 cup thur dal
  2. Finely chopped Amaranth leaves
  3. 2-3 green chillies
  4. Finely chopped tomato
  5. Garlic/Onion -Optional I haven't added
For Tempering

  1. Oil 
  2. Mustard seeds
  3. Jeera
  4. Curry leaves
  5. Red Chilies
Method: There are different ways one can try doing this dal. I generally follow these 2 methods.One is typical one most of the Andhra people use. Try looking at the other method to.

Typical method 

  1. Add cleanly washed and chopped Amaranth leaves,Tomatoes,green chilies and Thur dal in a round bottomed vessel and pressure cook for 3-4 whistles.
  2. Now take oil in a pan and add mustard seeds,Jeera,red chilies Curry leaves,Turmeric Powder and when they starts spluttering add this to the cooked dal. 
  3. Adjust the flavors accordingly by adding salt and chilly powder and cook for 2-3 minutes .This goes well with Chapatis/Hot rice.

This one is for those who think the By Boiling these leaves it fades of all the needed nutritious content from them.

  1. Cook Thur Dal in pressure cooker for 3-4 Whistles.
  2. Now take round coated vessel and add some oil.
  3. Once the oil gets heated, add Turmeric powder,Curry leaves,Mustard seeds, Cumin,Red Chilies chopped green chillies and finally finely chopped Amaranth/Thotakura Leaves.
  4. Sprinkle some salted water and cover it with lid, Once you can sense the flavor of these leaves getting finely cooked add the chopped tomatoes and cook for another 10-15min.
  5. Once you touch the leaves, you get very softy touch so that one  can decide these leaves are cooked finely.
  6. Now Add the cooked Thur dal,Salt,chilly powder accordingly and stir it thoroughly for some time.

That's about it...Tasty Dal is ready :)