Thotakoora Pappu

This summer, I made it a point to grow some of our favorite greens in our backyard and even in containers in the kitchen balcony. We could therefore enjoy a bounty of fresh gongura, chukkakoora and thotakoora (amaranth greens) after a long time. Today's post is about a favorite dish of mine made with thotakoora / amaranth greens. I was planning to do a special post for MLLA and when unfortunately I could not do so, I thought why not do a post about one of my favorite dishes. Thotakoora pappu or a dal with amaranth greens reminds me of home I left behind and to me is one of those homely foods that has comfort written all over it.
And obviously, this is going to Susan's MLLA, 40th edition hosted by me this month.

Ingredients: (6 servings)

1 cup toor dal / kandipappu

1 bunch of thotakoora / amaranth leaves (about 4 cups chopped leaves and tender stems)

2 tomatoes, chopped (optional but recommended.)

1/8 tsp turmeric powder
3 - 4 Tbsp thick tamarind juice or as needed (A lemon sized tamarind ball soaked in water and thick juice extracted.)
Salt & chilli powder to taste

For tadka: 2 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, few curry leaves and a pinch of asafoetida powder

Method:
* Wash the toordal and cook in a pressure cooker, adding the greens, tomato, turmeric powder and about 2 cups of water. Or cook in a saucepan adding water as needed until the dal turns mushy.
* Heat oil in a saucepan and add the tadka ingredients in the order mentioned. When the seeds start to crackle, add the cooked dal mixture, tamarind, salt and chili powder. Taste and adjust the seasonings if needed. Bring it to a boil, lower the heat and simmer for 3 -4 minutes and turn off the stove.
Serve warm with steamed rice / rotis. 

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