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A comforting Andhra classic, this simple dal combines creamy toor dal with fresh spinach, simmered with tamarind and green chilies. Finished with a fragrant garlic tempering, it's the perfect wholesome meal with hot rice and a dollop of ghee.
For 4 servings
Prepare the Dal: Rinse the toor dal under running water until the water runs clear. This removes excess starch and impurities. Soaking for 30 minutes is optional but helps in faster cooking.
Pressure Cook: In a 3-liter pressure cooker, combine the rinsed dal, chopped spinach, onion, tomato, green chilies, 4 whole garlic cloves, turmeric powder, and red chili powder. Add 3 cups of water and mix well.
Cook until Soft: Secure the lid and pressure cook on medium heat for 4-5 whistles, which takes about 15 minutes. Turn off the heat and allow the pressure to release naturally.
Mash and Season: Once the pressure has subsided, carefully open the cooker. Using a whisk or a wooden masher (pappu gutti), gently mash the dal mixture to your desired consistency—creamy or slightly chunky. Stir in the tamarind paste and salt.
Simmer the Dal: Place the cooker back on the stove over low heat. Let the dal simmer for 5-7 minutes, allowing the flavors to meld together. If the dal is too thick, add a little hot water to adjust the consistency.
Prepare the Tempering (Tadka): While the dal simmers, heat oil in a small pan (tadka pan) over medium heat.
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A comforting Andhra classic, this simple dal combines creamy toor dal with fresh spinach, simmered with tamarind and green chilies. Finished with a fragrant garlic tempering, it's the perfect wholesome meal with hot rice and a dollop of ghee.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 280.1 calories per serving with 12.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve: Immediately pour the sizzling tempering over the simmering dal. Mix well, cover the pot with a lid for 2 minutes to infuse the aromas, then turn off the heat. Serve Palakura Pappu hot with steamed rice and a dollop of ghee.
You can make this recipe with other lentils like masoor dal (red lentils) or moong dal (split yellow lentils). Note that these cook faster than toor dal.
Add other vegetables like sorakaya (bottle gourd) or dosakaya (yellow cucumber) along with the spinach for added nutrition and texture.
For a no-onion, no-garlic version, simply omit them. The dal will still be delicious due to the other spices.
Instead of tamarind, you can add one finely chopped raw mango along with the dal while pressure cooking for a different kind of tanginess.
Toor dal is an excellent source of plant-based protein and dietary fiber, which helps in building muscle, repairing tissues, and keeping you full for longer.
Spinach is packed with iron, Vitamin A, Vitamin C, and Vitamin K, which are crucial for healthy blood, good vision, strong immunity, and bone health.
The combination of fiber from dal and spinach, along with digestive spices like cumin and hing (asafoetida), promotes healthy digestion and prevents bloating.
Ingredients like garlic, turmeric, and spinach are known for their immune-boosting properties, helping the body fight off infections.
One serving of Palakura Pappu (approximately 1 cup or 275g) contains around 270-300 calories, depending on the amount of oil used. It's a balanced dish with protein, carbohydrates, and fiber.
Yes, Palakura Pappu is very healthy. It's a great source of plant-based protein from lentils and is rich in iron, vitamins, and fiber from spinach. The spices used also have various health benefits, making it a nutritious and wholesome meal.
Absolutely. You can cook the dal in a heavy-bottomed pot. It will take longer, about 45-60 minutes, for the dal to become soft and mushy. Add the spinach in the last 15 minutes of cooking to prevent it from overcooking.
If the dal is too watery, simmer it uncovered for a few more minutes until it reaches your desired consistency. If it's too thick, simply add some hot water and mix well until you get the right consistency.
Yes, you can use frozen spinach. Thaw it completely and squeeze out all the excess water before adding it to the pressure cooker. You may need to use slightly less water for cooking as frozen spinach releases moisture.