Spinach Dal (Palak Pappu)
Discover the delightful taste of South Indian cuisine with this nutritious and protein-rich Spinach Dal, known as Palak Pappu. This dish is a staple in many South Indian households, combining the earthy flavors of lentils with vibrant spinach, creating a wholesome meal that’s perfect for lunch or dinner. Serve it alongside rice, ghee, and beetroot thoran for a complete culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Tur Dal) | 1/2 cup |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Fenugreek Seeds | 1/4 teaspoon |
| Chickpea Lentils (Chana Dal) | 2 tablespoons |
| Turmeric Powder | 1/2 teaspoon |
| Curry Leaves | A few |
| Asafoetida (Hing) | 1/2 teaspoon |
| Tamarind Paste | 25 grams |
| Tomatoes (chopped) | 1 cup |
| Spinach (cleaned and chopped) | 2 cups |
| Green Chillies (finely chopped) | 3 |
| Garlic (finely chopped) | 2 tablespoons |
| Onion (chopped) | 1/2 |
| Salt | To taste |
| Oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 12g |
| Carbohydrates | 30g |
| Fat | 7g |
| Fiber | 8g |
| Sodium | Varies |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Prep Time | 10 |
| Cook Time | 40 |
| Total Time | 50 |
Instructions
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Cooking the Lentils: Begin by rinsing the arhar dal thoroughly under running water. In a pressure cooker, combine the dal with turmeric powder and 1 teaspoon of oil. Add enough water to cover the lentils and cook for about two whistles (or until soft). Once cooked, mash the dal lightly and set it aside.
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Tempering the Spices: In a large pan, heat oil over medium flame. Add the mustard seeds, cumin seeds, and fenugreek seeds. Sauté them for about 15 seconds until they start to crackle and release their aroma.
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Adding Aromatics: Next, introduce the curry leaves, asafoetida, finely chopped green chillies, and garlic into the pan. Sauté for an additional 15 seconds, allowing the flavors to meld.
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Cooking the Onion: Add the chopped onion and salt to the pan. Cook the onion until it becomes translucent and soft, stirring occasionally to prevent sticking.
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Incorporating Tomatoes: Once the onion is ready, add the chopped tomatoes and cook until they soften and begin to break down, about 5–7 minutes.
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Adding Spinach: Stir in the chopped spinach and let it cook down until it wilts, which should take around 2–3 minutes.
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Combining Ingredients: Set aside a small amount of tamarind paste for later. Add the remaining tamarind paste to the spinach mixture, along with the cooked dal and 1/2 cup of water. Mix well, ensuring all ingredients are thoroughly combined.
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Final Touches: Bring the mixture to a gentle boil, allowing the flavors to infuse. Taste the dal and adjust the salt if necessary. Stir in the reserved tamarind paste for an extra zing.
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Cooking Time: Let the Spinach Dal simmer for an additional 8–10 minutes, allowing it to thicken slightly.
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Serving: Serve the hot Spinach Dal with freshly cooked rice, a dollop of ghee, and a side of beetroot thoran for a nourishing meal that celebrates the flavors of South India.
Enjoy!
This Spinach Dal not only provides a hearty and delicious meal but also packs a nutritional punch with the combination of lentils and spinach, making it an ideal choice for anyone looking to enjoy a high-protein vegetarian dish. Indulge in the comforting flavors and nourish your body with every bite!
