Thotakura Pappu/Amarnath Leaves Dal

Ingredients:

Thotakura/Amarnath Leaves 1 bunch
1 1/2 cup Toor Dal
1 medium Onion
6-7 Green Chilies slitted
1 large Tomato
1-2 tbsp Tamarind Juice(as desired)
2 tsp Red Chili Powder
1/2 tsp Turmeric
Salt to taste
Freshly chopped Coriander Leaves

For Tadka/Tempering:

2 tbsp Cooking Oil
2 Garlic Cloves crushed
1 tsp Urad Dal
1 tsp Cumin
1/2 tsp Mustard
1/2 Fenugreek Seeds/Methi
6-7 Curry Leaves
2 Red Chilies
a pinch of Asafoetida/Hing

Method:

Wash and chop the Thotakura/Amarnath Leaves finely,and keep it aside.
Pressure cook Toor Dal(cook it to a mashy consistency)along with Onion,Green Chilies,Tomato,Turmeric.
Once the pressure releases remove it from the cooker and transfer the Dal to a broad vessel and switch on the flame.
Now add the chopped Thotakura,water as required,mix well and close the lid.
Cook it until the Thotakura becomes soft.
Now add the Salt,Red Chili Powder,mix well and cook for 5 more min's
Then add the Tamarind Juice,check for salt,add water as needed( the dal shouldn't be too thin or too thick,it should be like the Dosa Batter consistency)
Cook it in medium flame,bring the Dal to boil.
In mean while heat Oil in a sauce pan,add all Tadka ingredients except the Curry leaves,Hing.
Once the Tadka ingredients splatter add the Curry leaves,hing and switch off the flame.
Now add this to Thotakura Dal.
Garnish with freshly chopped Coriander Leaves.
Serve it with Steamed Rice,Roti.