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A wholesome and comforting Andhra-style dal where spinach and lentils are cooked together with tangy tamarind. This simple, one-pot dish is packed with flavor and pairs perfectly with hot rice and ghee.
For 4 servings
Pressure Cook the Dal and Vegetables
Mash and Season the Dal
A wholesome and comforting Andhra-style dal where spinach and lentils are cooked together with tangy tamarind. This simple, one-pot dish is packed with flavor and pairs perfectly with hot rice and ghee.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 296.08 calories per serving with 14.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Prepare the Tempering (Popu/Tadka)
Combine and Serve
Use moong dal (pesara pappu) for a lighter version or a mix of toor and moong dal for a different texture.
Add other vegetables like sorakaya (bottle gourd) or dosakaya (yellow cucumber) along with the dal for added nutrition and flavor.
For a satvic version, you can omit the onion and garlic. The dish will still be flavorful from the other spices.
Increase the number of green chillies or add a pinch of freshly ground black pepper along with the red chilli powder for extra heat.
Toor dal is a fantastic source of protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Spinach (Palak) is a powerhouse of iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood, thus preventing anemia and boosting energy levels.
The combination of lentils and spinach provides a significant amount of dietary fiber, which promotes healthy digestion, prevents constipation, and helps maintain stable blood sugar levels.
Ingredients like garlic, turmeric, and hing possess anti-inflammatory, antibacterial, and antioxidant properties that help strengthen the immune system and protect the body from infections.
Yes, Palak Pappu is very healthy. It's an excellent source of plant-based protein from lentils and rich in iron, vitamins A and C from spinach. The fiber content aids digestion, making it a nutritious and balanced meal.
A single serving of Palak Pappu (approximately 1 cup or 315g) contains around 280-320 calories. This is an estimate and can vary based on the amount of ghee used and serving size.
Absolutely. To make it vegan, simply replace the ghee used for tempering with a neutral vegetable oil like sunflower oil or coconut oil.
If you don't have tamarind paste, you can use 1-2 tablespoons of fresh lemon juice. Add the lemon juice after turning off the heat to preserve its flavor.
Store leftover Palak Pappu in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling. To reheat, add a splash of hot water to loosen the consistency and heat it on the stovetop or in the microwave.
This usually happens if the dal is undercooked. Ensure you cook it until it's very soft and easily mashable. Soaking the dal beforehand helps significantly. Also, make sure to mash it thoroughly with a whisk or masher while it's still hot.
This recipe goes great with these complete meals
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