Table Of Content
- 1 cup toor daal
- 1/4 cup moong daal
- 1 tomato
- 1 onion
- 6-8 garlic cloves
- 4-5 slit green chillies
3 cups water
Salt to taste
¼ tsp turmeric powder
- 20-30 grams chopped amaranth leaves
½ tsp oil
- 1 tsp mustard seeds
1 tsp cumin seeds
- 1 sprig of curry leaves
- 2-3 red chillies
Pressure cooking ingredients
Add all pressure cooking ingredients in a cooker and pressure cook for 4-5 whistles.
Wait for the pressure to release, add in salt and turmeric powder. Using a ladle mash all the ingredients in the pressure cooker for around 2 minutes.
Add in amaranth leaves and cook the daal for 4-5 minutes.
- Heat a small pan and add in all the tempering ingredients expect for red chillies. Once the mustard seeds start to pop, add the tempering ingredients to the cooked daal.
- Hold 3-4 red chillies directly on the flame till the chillies catch fire and directly add them to the daal for the final tadka.
- Steaming Amaranth pappu is ready to be served. Serve this with beetroot poriyal and brown rice.
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