Health Benefits of Spinach :
- An excellent source of Vitamin K ,C ,A ,C and Folic Acid.
- Good source of Magnesium , Iron and B2.
- Vitamin K Promotes bone health.
- Wholesome meal when cooked with lentils
DAL PALAK / PALAKURA PAPPU
Andhra Style Palakura pappu is so nutritious and delicious. Easy to cook.
Equipment
- Pressure Cooker
- Serving Bowl
- Ladle
- Tempering Pan
Ingredients
- 1 Cup Toor Dal
- 1/2 Cup Moong Dal
- 3 Cups Chopped Baby Spinach
- 1 No Onion chopped
- 4 Nos Green Chillies Slit
- 1/2 Tsp Turmeric
- 1 No Tomatoes Finely Chopped
- 6 Nos Crushed Garlic Pods
- 1 No Gooseberry size Tamrind
- 1/2 Tsp Sugar
- 1 Tsp Red Chilli Powder
- Salt to Taste
For Tempering / For Tadka
- 1 Tsp Cumin / Jeera
- 1/2 Tsp Mustard Seeds
- 2 Nos Fresh Red Chilies Slit
- 2 Nos Garlic Pods Crushed and roughly chopped
- 2 Tsp Ghee
- 1/4 Tsp Asafoetida
- 1/4 Tsp Crushed Coriander / Dhania
- 1/4 Tsp Chana dal urad dal mix
Instructions
- In a pressure cooker add washed dals ,Chopped Baby Spinach, chopped onions ,slit green chillies ,crushed garlic pods ,turmeric , 4 cups of water.
- In a small bowl add tamrind , chopped tomatoes and red chilli powder.Please this cup over the dal mix in the pressure cooker.
- Cook upto 3 whistles and keep it on low flame for about 5 mins.
- Turn off the heat. Open the cooker lid once all the pressure is released.
- Mash all the ingredients nicely .
- Add sugar and salt and mix well.
- Boil this mixture on medium flame for about 2-3 minutes.
- Transfer this to a serving bowl.
For Tempering
- Heat ghee in the tempering Pan.
- Once the ghee us hot add garlic ,chana dal and urad dal mix. It will turn slightly brown add cumin , crushed coriander, slit red chillies and mustard .
- Lastly add Asafoetida and turn off the heat.
- Pour this tempering over the dal mix.
- Serve hot with hot rice and a dollop of ghee or phulka and Roti.
Notes
- You can use any greens in case you cannot get Palak.
- A mix of Toor dal and moong dal enhances the taste of the dal.
- Always use fresh Greens
- Crushed Coriander seeds are optional .You may skip it if you don’t like.
- Adjust the number of chilles as per your spice tolerance.
- Adding sugar balances the spice and sourness.
- Making it in pressure cooker saves a lot of time and also the nutrients are retained.
the first I tasted the famous palakura pappu, it was at an Andhra restaurant in Bangalore. Immediately fell in love with the healthy and delicious dal. Love the tempering on your preparation with fresh red chillis. So inviting.
I love Andhra-style Pappu, and this one made with spinach is an absolute favourite. Love how you have prepared this, especially the tempering on top. It’s so inviting and I’m tempted to dig in with some hot rice and ghee!
I am in love with Palakura pappu I ate it for the blogging meets in Hydrabad and must say it was love at first taste. Thanks for the recipe I must make this yum dal prepration.
Oh I love this recipe. We have made it a couple of times now and it is the best weeknight dish.
I gues my dinner is sorted for today..I have fresh palak in my fridge and I shall use it right away to make this yumm palakoora pappu and serve it with hot fulkas 🙂
You are right. In India every states has different types dal recipes. I love dal palak but never used tamarind and moong dal. Made with only toor dal. Your dal palak looks lipsmackingly delicious. I can imagine the garlicky flavour and a different taste. Saving the recipe to try sometimes.
I make Dal Palak in a different way, will surely love to try your way with tamarind. Very healthy, delicious and nutritious recipe.