Pesara pappu-Thotakura kadala Kootu ~ Moong dal with Amaranth stalks

Moong dal with Amaranth stalks

An easy, hearty and enduring dal, prepared with yellow moong dal and mature stalks of amaranth leaves that is packed with protein and nutrients. Ground paste of fresh coconut, cumin and coriander seeds, enhances the flavor and aroma of the kootu. Let the kootu sit for a while before serving allowing the flavors gel. Makes for a decent side with rice or rotis.

Add few tablespoons of thick coconut milk towards the end of the cooking process for a thick soup.

Pesarapappu Thotakura Kadala Kootu Recipe

Prep & Cooking: 45 mts

Serves 4-5 persons

Cuisine: Andhra



1 small cup pesarapappu/moong dal, washed

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

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.

Pesara pappu-Thotakura kadala Kootu ~ Moong dal with Amaranth stalks

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  moong dal
  •   amaranth leaves


An easy and enduring soup prepared with yellow moong dal and stalks of amaranth leaves, packed with protein and nutrients. Ground paste of coconut, cumin and coriander seeds, enhances the flavor and aroma of the kootu.
  • Sowjanya

    Hi Sailu,

    This dish is very much enduring and appealling. I am sure the taste also would be the same. I would def try out sometime this week.

    thanks again for such wonderful receipies.

    do we assume that the chat series is over?

    • Sailu

      Indian Street food snacks and chaat will be back during the months of June-July (the monsoon season). ๐Ÿ™‚

  • Prasanna

    Hi Saillu,

    Bottle gourd??!!

    • Sailu

      Oops! ๐Ÿ™‚

  • Priya

    Hi Sailu, Pic looks yummy, i’m sure it taste gud with some Desi Ghee and curd mirchi.

    I don’t think i can find thotakura here…can i substitute with collard or spinach leaves? Let me know.

    Thank a lot

    • Sailu

      Yes, you can add any green of your choice like collard or spinach.

  • Meghana

    Hi Sailu,

    Thanks for yet another tasty addition to your recipe collection. Would you please tell me what amaranth leaves are? I am not sure what vegetable this is.

  • Priya (Yallapantula) Mitharwal

    Sailu, a great recipe, never tried it this way. Will surely try.

  • madhura

    hi sailu,
    nutritious one, i make this with out coconut

  • Raja

    HI shailu,
    when can we expect some summer coolers like milk shakes, fruit juices, herbal stuff on ur blog?

  • Josh

    Nice recipe.. i know the version with toor dal and any vegetable( prefereably-goru-chikkudu,anapakaya)with the same paste.Never tried with moong. Shall try soon.

  • Aarthi

    Hi Sailu,
    the coconut used in the recipe, is it fresh or dry?

    • Sailu

      Fresh coconut, Aarthi.