Pappu Thotakura ~ Tuvar dal with Amaranth leaves

Ingredients
3/4 cup tur dal (kandi pappu) pressure cook until soft and mash lightly
2 cups tightly packed thotakura leaves (not the stalks)
1 onion finely chopped
4 green chillis slit length wise
1″ ginger, finely chopped
1/4 tsp turmeric pwd
For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dried red chillis (tear into pieces)
5-6 garlic flakes crushed
10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, curry leaves and saute for a mt. Add the chopped onions, green chillis and ginger and sauté till onions turn slightly pink.
2 Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 7-8 mts). Using the back of the ladle, mash the contents slightly.
3 Add the cooked and mashed dal to the onion-thotakura mixture. Add salt and 3/4 cup of water and cook for another 8-10 mts on low-medium heat.
4 Serve with white rice or hot rotis.