THOTAKURA TIYYA PAPPU--- AMARANTH LEAVES WITH MOONG DAL

Thotakura-Amaranth leaves is a very common leafy vegetable in Andhra Pradesh. In Andhra pradesh people use this green leafy vegetable in their daily cooking atleast two times in a week.Fresh amaranth leaves are usualy cooked with lentils or as stir fry, curry with tomato and onion(thota kura pulusu). This nutrious green leafy vegetable is rich in iron when we mix with lentils that will be a protein rich, healthy, delicious side dish for steamed rice or with roti.Here Iam with a recipe amaranth leaves and split mung beans (moong dal),which is a good combination with rice. Here is a version that how Imake Amaranth leaves with moong dal.

INGREDIENTS:--
Amaranth leaves --- 2 cups chopped (1 big bundle)(chop amaranth leaves very finely for this dal can use a chopper if u can't chop finely by hand.for consistency of this recipe leaves should be very finely chopped.)

Moong dal -- 1 cup
Onion -- 1 small chopped
Green chillies -- 3 slit in to two

FORSEASONING:---

• Oil -- 1 tab sp
• Mustard seeds -- 1/2 tea sp
• Cumin seeds -- 1/2 tea sp
• Urad dal -- 1 tea sp
• Dry red chillies -- 2 broken
• Curry leaves -- 1 spring
• Salt -- 1tea sp(according to taste)
• Turmeric -- 1/4 tea sp

METHOD:---
1.Wash dal add 2 cups water,chopped onion,amaranth leaves,green chillies,turmeric start cooking,bring to full boil and reduce the flame to low and let it cook till done.
2.Remove from heat add salt and mix with a spoon to combine every thing no need to mash the dal.
3. Heat oil in a small pan add mustard seeds,urad dal, cumin seeds,broken dry red chillis,curry leaves and fry for a while then add this seasoning to dall and amaranth mixture mix well.
Serve hot with rice and pickle,usualy any type of pulusu(tamarind gravy) is a great combination with this dal.
Can use spinach also insted of amaranth leaves

via Plantain leaf