Palak Pappu Recipe – Andhra Style (Dal Palak)
Introduction
Palak Pappu, a quintessential dish from Andhra Pradesh, is a vibrant spinach dal that beautifully combines the earthy flavors of lentils with the freshness of spinach. This dish not only embodies the essence of South Indian cuisine but also offers a high-protein vegetarian option, perfect for a wholesome lunch or dinner. Serve it with steaming hot rice topped with ghee for an authentic experience, or pair it with Bajre Ki Roti or Jowar Roti for a healthy, diabetic-friendly meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Onion | 1, roughly chopped |
| Green Chilli | 1, slit |
| Ginger | 1 inch, finely chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Water | 2 cups |
| Salt | To taste |
| Spinach Leaves (Palak) | 1 cup, chopped |
| Ghee | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Garlic | 4 cloves |
| Dry Red Chillies | 2, broken |
| Curry leaves | 2 sprigs, roughly torn |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10 g |
| Carbohydrates | 28 g |
| Fat | 6 g |
| Fiber | 8 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
Instructions
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Prepare the Spinach: Start by pressure cooking the chopped spinach (palak) in a pressure cooker with 2 tablespoons of water and a pinch of salt for just one whistle. This method will help retain the vibrant green color of the spinach. After the first whistle, turn off the heat and immediately release the pressure to open the cooker.
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Sauté the Base: In the same pressure cooker, heat a tablespoon of ghee over medium heat. Add the chopped onions, slit green chili, and finely chopped ginger. Sauté these ingredients until the onions turn soft and translucent.
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Add Spices and Lentils: Once the onions are softened, incorporate the turmeric powder, salt, and 2 cups of water into the mixture. Stir well, then add the arhar dal (split toor dal). Close the lid of the pressure cooker and cook for 3 to 4 whistles. After cooking, let the pressure release naturally; this ensures the dal is perfectly cooked.
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Combine Spinach and Dal: Once the pressure has released, open the lid and lightly mash the cooked dal to achieve your desired consistency. Add the cooked spinach to the dal, mixing well. Taste the mixture and adjust the salt if necessary. Bring the Palak Pappu to a brisk boil, then turn off the heat.
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Prepare the Tempering: In a small tadka pan, heat another tablespoon of ghee over medium heat. Add the mustard seeds and urad dal, allowing them to crackle and the dal to turn golden brown. Once the dal is golden, add the minced garlic, broken red chillies, and torn curry leaves, sautéing for a few seconds until the garlic releases its delightful aroma.
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Finish and Serve: Pour the tempering over the Palak Pappu and give it a gentle stir. Transfer the dish to a serving bowl and garnish with freshly chopped coriander leaves for a burst of color and flavor. Serve the Palak Pappu hot, alongside a bowl of steaming rice drizzled with ghee, complemented by a side of roasted potatoes for a complete meal.
For a health-conscious option, consider pairing this dish with Bajre Ki Roti or Jowar Roti and a side of raita for a nutritious and satisfying lunch or dinner.
Conclusion
The Palak Pappu is not just a dish; it is a celebration of flavors that showcases the nutritional prowess of lentils and spinach. This recipe, steeped in tradition, will bring the vibrant tastes of Andhra Pradesh right to your dining table, making every meal a delightful experience. Enjoy this healthy, protein-rich dish with family and friends for a comforting yet nutritious meal!
