- 1 cup chopped Thotakura/Amaranth Leaves
- 1 small Dosakaya/Yellow Cucumber
- 2 Green Chillies chopped
- 1/4 sp Turmeric Powder
- 1 sp Red Chilli Powder
- 1 sp Tamarind Pulp (optional)
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Hing/Inguva
- few Curry Leaves
- 2 sp Oil
Wash, peel the skin of the cucumber and cut it into small pieces without seeds. Wash toor dal in a bowl and place chopped thotakura/amaranth leaves, chopped cucumber and green chillies. Then pressure cook with 1 cup of water for 3 whistles, after that allow it to cool down for a couple of mins, once done remove the lid and keep aside.
Heat oil in a pan add popu ingredients and fry, once done add curry leaves and fry for a few secs. Then add in cooked dal mixture and mix well. Add salt, turmeric powder, red chilli powder and let it cook for a couple of mins on medium flame. If you want add little bit of the tamarind pulp.
Finally add chopped fresh coriander leaves and mix well. Now spicy and tasty thotakura dosakaya pappu/Amaranth leaves cucumber dal is ready, transfer in a serving bowl and serve with rice or roti.