thoTakura Pulusu/Soup with Amaranthus Leaves

Actually we call them pulusukura, it is made with tamarind pulp i.e. pulusu and leafy vegetable i.e. kura. So the name came. It is in semi liquid consistency as it has dal also.  It tastes well with hot rice.  It does not have any specific taste of its own but tastes good only when the leaves are very tender and small in size.

Ingredients:

thoTakura/Amaranthus - 2 small bunches or 2 cups
Chopped Onion - 1
Chopped Tomato - 1
Garlic - 7 to 9 cloves
Tamarind Juice - 1 cup
Salt - to taste
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1 tsp
Asafoetida - 1 tsp
Curry Leaves - 5 to 7
Toor Dal/Yellow Pigeon Peas - 1 cup

For Tempering:

Oil - 1 tbsp
Mustard Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Red Chillies - 2 

Procedure:

Pressure cook toor dal/yellow pigeon peas for three whistles. Mash it well once it gets cool. 
In a small pressure cooker heat oil. Add all ingredients of tempering. 
When they start crackling add onions and garlic. Fry them till the onions become translucent. Add tomatoes and thoTakura to it. 
Fry them for a while. Add asafoetida, turmeric powder and salt. Cover it and pressure cook for three whistles. 
Once it cool open the lid and pour tamarind juice and allow it to boil for 5 minutes. Add toor dal and again let it boil for 5 more minutes and add red chilli powder again boil it for 5 more minutes. Transfer this to a serving boil and serve it with rice.