Andhra Style Palakura Pappu (Spinach Dal Recipe)
Welcome to a delightful journey into South Indian cuisine with this Andhra Style Palakura Pappu, a savory spinach dal that brings warmth and flavor to your dining table. This nutritious dish combines split lentils with the freshness of spinach and the tang of tamarind, making it an essential addition to your lunch menu. Served alongside fluffy phulka or hot steamed rice, it’s a wholesome meal that is not only satisfying but also celebrates the vibrant culinary traditions of Andhra Pradesh.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Spinach Leaves (Palak) | 1 cup, washed and chopped |
| Pearl Onions (Sambar Onions) | 1 cup |
| Green Chillies | 2, slit |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Tamarind Water | 1/2 cup |
| Salt | To taste |
| Mustard Seeds | 1 teaspoon |
| Garlic | 4 cloves, coarsely pounded |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Sunflower Oil | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Total Fat | 4 g |
| Saturated Fat | 0.5 g |
| Sodium | 220 mg |
Preparation Time
| Activity | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
Instructions
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Cook the Lentils: To start, wash the Arhar dal (split toor dal) and yellow moong dal thoroughly. Place the cleaned lentils into a pressure cooker along with 2 cups of water. Secure the lid and cook on high heat for about 3 whistles. Once cooked, turn off the heat and allow the pressure to release naturally.
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Prepare the Spinach: While the lentils are cooking, wash and chop the spinach leaves. Set aside.
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Combine with Tamarind Water: After the pressure has released, carefully open the lid of the pressure cooker and stir the lentils. Place the cooker back on low heat, and add 1/2 cup of tamarind water. Stir well to combine, letting the flavors meld.
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Tempering: In a small kadai (pan), heat 1 teaspoon of sunflower oil over medium heat. Once hot, add 1 teaspoon of mustard seeds and let them splutter. After they crackle, add the curry leaves, allowing them to release their aroma. Next, toss in the dry red chillies and the coarsely pounded garlic. Sauté for a few seconds until fragrant, then turn off the flame.
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Combine Everything: Pour the tempering mixture over the lentils and spinach in the pressure cooker. Stir well to incorporate all the flavors, ensuring the garlic and spices are evenly distributed.
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Serve: Your Andhra Style Palakura Pappu is now ready to serve! Enjoy it hot with phulka or steamed rice, topped with a dollop of ghee for that authentic touch. Pair it with Aloo Bhindi Ki Sabzi (Potato and Okra Curry) for a fulfilling lunch experience that celebrates the rich flavors of Andhra cuisine.
Embrace the comforting warmth and rich flavor of Andhra Style Palakura Pappu, a dish that beautifully reflects the simplicity and depth of traditional Indian cooking. Whether you’re a seasoned chef or a culinary novice, this spinach dal recipe is sure to be a beloved addition to your meal repertoire, bringing together family and friends around the dining table for a nourishing feast.
