Palak Pappu
A comforting Andhra-style lentil dish where spinach cooks down into soft toor dal with green chili, garlic, and a simple tempering. It is earthy, lightly tangy, and perfect with hot rice and a little ghee.
For 4 servings
- prep · ~10 min
Prep the dal and vegetables.
1.Rinse the toor dal well until the water runs mostly clear.2.Chop the spinach, onion, and tomato.3.Slit the green chilies and lightly crush the garlic cloves. - pressure cook · ~20 min
Pressure cook the dal with spinach.
1.Add toor dal, spinach, tomato, green chili, turmeric powder, salt, and water to a pressure cooker.2.Mix once and close the lid.3.Cook on medium heat for 4 whistles, then let the pressure drop naturally.TIPCook the dal until very soft so it blends smoothly with the spinach. - mix · ~3 min
Mash the cooked dal.
Open the cooker and mash the dal and spinach mixture with the back of a ladle until creamy but still slightly textured. Stir in the tamarind paste.
- temper · ~6 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, dried red chili, curry leaves, and crushed garlic.4.Add onion and cook until soft and lightly golden.TIPKeep the heat medium so the garlic turns fragrant and golden, not bitter. - simmer · ~4 min
Finish the pappu.
Pour the hot tempering over the mashed dal and mix well. Simmer for 3 to 4 minutes, adding a splash of water if needed for a soft, spoonable consistency.
- serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the pressure release naturally so the toor dal finishes softening and mashes creamy without extra force.
- 2Mash after cooking, not before, so the spinach blends into the dal while still leaving a little texture.
- 3Add tamarind only after the dal is fully cooked; acidic ingredients can slow lentils from softening.
- 4Fry the tempering until the onion is lightly golden and the garlic smells sweet, not dark brown or bitter.
- 5If the pappu thickens as it sits, loosen it with hot water while reheating to keep a soft rice-mixing consistency.
- 6This tastes even better after 30 minutes of resting, when the garlic, curry leaf, and tamarind settle into the dal.
Adapt it for your goals.
Low-oil
Use 1 teaspoon oil for the tempering and soften the onion a little longer; good if you want a lighter everyday pappu.
no onionNo-onion
Skip the onion in the tempering for a simpler, more traditional home-style version that still tastes robust from garlic and curry leaves.
spicierSpicier
Add one extra green chili while pressure cooking or more broken red chili in the tempering for a hotter Andhra-style finish.
ghee finishedGhee-finished
Replace the oil with ghee in the tempering for a richer aroma and especially good flavor when serving with hot rice.
Why this is on our healthy list.
Lentil-Based Protein
Toor dal brings plant protein and satisfying body, making this spinach dal filling enough for a simple meal with rice.
Rich in Greens
Spinach adds leafy-green nutrients and fiber while cooking down smoothly into the dal, making the dish both hearty and vegetable-forward.
Digestive Spice Support
Garlic, cumin, curry leaves, and turmeric add flavor while traditionally helping make a lentil dish feel more balanced and warming.
Frequently asked questions
Yes. Use frozen spinach directly or thawed and squeezed lightly; the texture will be softer, but it works well in this pappu.
