Thotakura Dal Recipe – Authentic Andhra Spinach Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Thotakura Dal Recipe – Authentic Andhra Spinach Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Thotakura Dal. It’s a vibrant, flavorful lentil curry from Andhra Pradesh, packed with the goodness of spinach (but not just any spinach!). This dal is a staple in many Andhra households, and honestly, once you try it, you’ll understand why. I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get it just right, but it’s so worth the effort!

Why You’ll Love This Recipe

This Thotakura Dal isn’t just delicious; it’s a nutritional powerhouse. The combination of protein-rich tur dal and vitamin-packed thotakura leaves makes it a complete meal. Plus, the tangy tamarind adds a delightful zing that keeps you coming back for more. It’s comforting, flavorful, and surprisingly easy to make once you get the hang of it.

Ingredients

Here’s what you’ll need to make this Andhra specialty:

• ¾ cup tur dal (kandi pappu) – about 170g
• 2 cups thotakura leaves (tightly packed) – about 60g
• 1 big onion, chopped
• 4-5 green chillis, slit
• ¼ tsp turmeric powder – about 1g
• 1 tamarind (lemon-sized)
• 1 tbsp oil – about 15ml
• ½ tsp mustard seeds – about 2g
• ½ tsp cumin seeds – about 2g
• ½ tsp split black gram dal (chana dal) – about 2g
• ½ tsp channa dal – about 2g
• 4-5 dried red chillis
• 5-6 garlic flakes, crushed
• 10-12 curry leaves

Ingredient Notes

Let’s talk about a few key ingredients!

• Thotakura (Amaranth Leaves): These aren’t your average spinach! Thotakura, also known as amaranth leaves, have a slightly earthy flavor and a unique texture. They’re incredibly nutritious, packed with iron, calcium, and vitamins. You can usually find them at Indian grocery stores, or even grow them yourself – they’re surprisingly easy!
• Tur Dal (Kandi Pappu): We’re using tur dal, also known as arhar dal or split pigeon peas. It cooks up beautifully and has a lovely, slightly sweet flavor. Make sure it’s fresh for the best texture.
• Tamarind: Tamarind is essential in Andhra cuisine. It provides that signature tangy flavor that balances the richness of the dal. Using fresh tamarind pulp is best, but you can also use tamarind concentrate if you’re short on time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the tur dal with enough water until it’s soft and mashable. You don’t want it to be watery, so keep an eye on the consistency. Usually 3-4 whistles on medium heat does the trick.
2. While the dal is cooking, heat the oil in a pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, split black gram dal, and channa dal. Fry until they turn golden brown.
3. Now, add the crushed garlic, dried red chillis (broken into pieces), and curry leaves. Sauté for a few seconds until fragrant. Add the chopped onions and green chillis and sauté until the onions turn a lovely pink color.
4. Add the thotakura leaves and stir-fry for 3-4 minutes. Sprinkle in the turmeric powder and salt. Cover the pan and cook the greens for 7-8 minutes, or until they’re tender. Give them a little mash with the back of your ladle.
5. Pour in the cooked dal and mix everything together. Cook for another 4-5 minutes on medium heat, allowing the flavors to meld.
6. Finally, add the tamarind extract and simmer for 9-10 minutes, or until the dal thickens and the raw taste of the tamarind disappears. Stir occasionally to prevent sticking.

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the amount of green chillies and red chillies to your spice preference.
• For a smoother texture, you can lightly mash the dal with a spoon after it’s cooked.
• The key to a good Thotakura Dal is balancing the flavors – don’t be afraid to taste and adjust the salt and tamarind as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: My family loves it spicy, but you can reduce the number of green and red chillies for a milder flavor.
• Regional Variations within Andhra Pradesh: Different regions of Andhra Pradesh have slightly different variations. Some people add a pinch of jaggery for a touch of sweetness.
• Festival Adaptations – Bogi/Sankranti: This dal is often made during the Sankranti festival in Andhra Pradesh. It’s considered an auspicious dish and is a part of the festive feast.

Serving Suggestions

Serve this Thotakura Dal hot with a generous serving of steamed rice. It also pairs beautifully with rotis or even a side of papadums. A dollop of ghee on top is always a good idea!

Storage Instructions

Leftover Thotakura Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What are Thotakura leaves and where can I find them? Thotakura leaves are amaranth leaves, a nutritious green vegetable popular in Indian cuisine. You can find them at Indian grocery stores or grow them yourself.
• Can I use a different type of dal instead of Tur Dal? While tur dal is traditional, you can experiment with moong dal (yellow split lentils) for a slightly different flavor.
• How do I adjust the sourness of the dal? Add more or less tamarind extract to adjust the sourness to your liking. A pinch of sugar can also help balance the flavors.
• Can this dal be made in an Instant Pot? Yes! You can pressure cook the dal in the Instant Pot for about 15-20 minutes.
• What is the best way to prepare the tamarind extract? Soak the tamarind in warm water for about 30 minutes, then mash it well and strain the pulp to remove the seeds and fibers.