Pesara pappu-Thotakura kadala Kootu

Ingredients:

1 small cup pesarapappu/moong dal, washed

2 cups amaranth leaves stalks/thotakura kadalu, cut into 1 1/2″ pieces

1/4 tsp turmeric pwd

salt to taste

Make a paste:

2 tbsps grated coconut

2 red chillis

1 tbsp coriander seeds

1 tsp cumin seeds

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp split black gram dal (urad dal/minapappu)

big pinch asafoetida/inguva/hing

few fresh curry leaves

2 tsps oil or ghee

Method of preparation:

Pressure cook moong dal with half cup of water and turmeric pwd upto one whistle or half cooked. Add the chopped amaranth stalks to the dal along with 1 1/2 cups of water and cook for 18-20 mts on low to medium flame.

Add the coconut paste and salt to the cooked dal-amaranth stalks mix and combine well. Cook on medium flame for another 12-14 mts. The texture should be slightly thick and not watery.

In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds.

Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for a few mts.