Indian Food Recipes

Spinach Dal | Palakura Pappu

  • Begin by washing and dicing the spinach.

  • In a pressure cooker, combine 1 cup of red gram and 2 tbsp of green gram. Wash them thoroughly to ensure cleanliness.

  • Introduce 3 green chilies, 1/4 tsp fenugreek seeds, 1/2 tsp cumin seeds, 1/2 tsp turmeric powder, 10 grams of tamarind, 2 diced tomatoes, and 2 cups of water to the pressure cooker. Allow it to cook for 3-4 whistles.

  • After cooking, let the pressure cooker cool down and then open the lid.

  • Incorporate the diced spinach while the dal is still warm to allow for proper blending of flavors.

  • Turn on the stove and gently cook the mixture for an additional 2-3 minutes.

  • Add 1/2 tsp of chili powder and salt to taste, ensuring a well-balanced flavor profile. Mix the ingredients thoroughly.

  • Adjust the consistency by adding water as required and continue mixing for a harmonious blend.

  • Introduce some fresh coriander leaves and 1/4 cup of curry leaves. Continue to cook on low flame for an extra 2-3 minutes, allowing the flavors to meld.

  • For the tempering process, heat 2 tbsp of oil in a pan.

  • Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, 2-3 dried chilies, and 2-3 coarsely ground garlic cloves. Fry the ingredients until they release a tantalizing aroma.

  • Include curry leaves and allow them to cook for a brief moment.

  • Merge the tempering into the spinach dal, ensuring a thorough incorporation of the aromatic elements.

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