Palakura pappu/Spinach dal is an Andhra based,simple and easy one pot recipe.It can be made under 15 minutes and its a super healthy dish packed with the nutrition of dal & palak leaves.I had tasted this once in Jayanagar,Nagarjuna restaurant.Long back,I shared this Palakoora pappu recipe tried from
Sailu’s food in my
Andhra Lunch Menu post.This time,i tried it by getting the recipe from my friend Megha & i modified it slightly as per our taste.As her in-laws belong to Andhra,she makes this palak dal very often.Nowadays i make this for Sendhil’s lunch box whenever i don’t have enough time to prepare in busy mornings.Its a great recipe for Bachelors and working women.You can prepare this recipe at least once in a week and have a simple n healthy lunch.My friend made it spicy but i had reduced the chillies as per my family’s taste.Also Megha told me to add little tamarind extract at the end but i used tomato here.I recently read in readers comments in Vahchef's site that palak & tomato should be not be used together.I don't know the actual reason for it.So,i am planning to use tamarind extract in place of tomato from next time.Please enlighten me if u know the correct reason.Try this easy palak dal recipe for rice and enjoy !
Palakura pappu recipe
Andhra style dal palak - Palakura pappu Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS
- Palak/Spinach - 2 cups ( 1 big bunch)
- Toor dal - 1/3 cup
- Tamarind or Tomato - Berry size or 1 no (Do not chop the tomato)
- Salt & water - as needed
- Big onion - 1 no
- Green chillies – 4-5 nos
- Turmeric powder - 1/4 tsp
- Sugar – a pinch
- Oil - a drop
To temper
- Cooking oil or ghee - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- Garlic cloves - 5 nos ( crushed with skin)
- Red chillies - 2 nos ( i used guntur chilli)
- Curry leaves - few
- Hing/Asafetida - a big pinch
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METHOD
- Wash and chop the palak leaves finely.In a pressure cooker base,take the toor dal and add 2 cups of water.Add turmeric powder,roughly chopped big onion,One full tomato(optional) slitted green chillies,salt,sugar and chopped palak leaves.{Here i used one tomato.But i read its not good to add palak & tomato together.So If u don’t want to use tomato,use 1 tsp tamarind extract after mashing the dal and boil well}
- Let it pressure cook in low flame for one whistle.After the steam is released,open the cooker and mash everything well using a thick ladle or whisk. Boil it to bring its right consistency.( If u don’t want to use tomato,add tamarind extract after opening the cooker and boil the mixture)
- In a kadai, heat ghee or oil and splutter mustard seeds,urad dal,red chilli and crushed garlic cloves.Saute well for a minute and add them to the boiling dal.
- After the dal becomes slightly thick and pourable,remove it and serve hot with rice adding a drop of ghee.Enjoy !
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Note
- I read in Vahchef’s site by readers that palak & tomato should not be cooked together.I am not sure about the reason.So if u want to skip tomat,add thick tamarind extract only after cooking the dal palak mixture.
- If using tomato,do not chop it and add to dal.Dal won’t be cooked well n mushy.So add it as whole tomato.
- Make sure the dal is mashed well after cooking else the mixture will look watery and separate.
- You can replace toor dal with moong dal too.
- This palakura pappu can be done in another way.ie.Heat oil in a cooker.Temper all the spices given above and then add onions,green chillies.Saute them for a while and now add the dal and washed palak leaves.Pressure cook for one whistle.
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Easy,healthy Palakura Pappu is ready to relish with hot rice n ghee !
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