Wednesday, March 5, 2008

Amaranth (Thotakura) - Masoor Dal

Masoor Dal (Masara pappu / Red lentils) - 1 cup
Thotakura (Amaranth) - 4 cups, roughly chopped
Tomatoes - 2 medium, roughly chopped
Onion - 1 medium, roughly chopped
Green chillies - 4
Turmeric - 1/2 tsp
Salt to taste

Amchur powder - 1 tsp
Ghee - 2 tsp (optional)
for seasoning /popu/tadka :
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried red chillies - 2, tear and deseed
Garlic - 3 cloves, chopped
Curry leaves - sprig

  1. Wash and soak masoor dal in 1 cup water, for 30 minutes.
  2. In a pressure cooker, add masoor dal, 1 cup water, sprinkle little turmeric and 1 tsp salt. Add thotakura, onion, tomatoes and green chillies.
  3. Pressure cook upto 3-4 whistles. Turn the heat off and let rest for 10-15 minutes
  4. Once the pressure is released, uncover, turn the heat on and add amchur powder (you may use tamarind pulp instead). Let excess liquid evaporate. Turn the heat off
  5. Heat oil a small saucepan, add the seasoning/popu ingredients, starting with mustard seeds. When they crackle, add cumin seeds, red chillies, garlic and curry leaves.
  6. Add the popu to dal mixture, adjust salt. Add 2 tsp ghee, for an enhanced tast
Serve with warm rice

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