Rinse the lentils until water runs clear and soak for at least 30minutes.
Select the leaves with tender stems. If there are leaves with thick stems, chop the leaves and discard the stems.
Then, fill a wide bowl with water and immerse the leaves in the water. With your fingers swirl and wash the leaves thoroughly. Let the leaves float to the top and carefully scoop them out allowing the sand to settle in the bottom. Repeat this a couple of times if there is more dirt/sand.
Chop them roughly.
Heat oil in a wide pan over medium heat. When the oil is hot, add crushed/chopped garlic, mustard seeds, and cumin. Let the seeds crackle.
Next, add slit green chilies, dry red chilies, and curry leaves. Saute until the leaves turn crisp.
Add the sliced onions and saute until they are soft.
Add the soaked lentils without water and stir for 30 seconds.
Add the chopped thotakura leaves and stir well.
Next, add salt and turmeric powder. Stir well.
Cover the pan with a tight fitting lid and cook on low flame until the leaves and lentils are tender.
After 5 minutes, remove the lid and give a good stir.
Repeat the steps until the lentils are cooked but retain their shape.
Lastly, simmer on low flame until the water reduces completely.
Thotakura Pesarapappu Fry is ready.