Add few tablespoons of thick coconut milk towards the end of the cooking process for a thick soup. 1 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. 2 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. 3 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. 4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for a few mts. 5 Serve with hot rice. Prep & Cooking: 45 mts Serves 4-5 persons Cuisine: Andhra . 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
