Easy Palakura Pappu Recipe | South Indian Spinach Dal Recipe
Palakura Pappu Recipe is the other name of this spinach dal. One of the very common food items in Andhra Pradesh, it’s a very comforting dish cooked together with palakura-the goodness of spinach, and pappu -the goodness of lentils-to create a delicacy high on protein, slightly sour and spicy.
As our version is Andhra style, we add most of the ingredients along with dal in a pressure cooker and cook until they are done. By the time whistle count is done, all the ingredients get cooked, only thing is that you need to add appropriate water levels.
We can make the adjustment in the consistency of Dal Palak if you want hard then lower the stock – This best suits with chapati and other Indian bread recipes. If you want to eat with rice then you can add more stock.
As we all are aware of the fact that spinach and tomatoes don’t go simultaneously, we have added tamarind pulp. Adding tomatoes may cause stones in kidneys.
These are highly valued as any dish in any Andhra household since they can easily be prepared with flawlessness between flavor and nutrients. They are usually served either with rice or roti along with the earthy flavors and nourishing properties. We shall delve into the ingredients, preparation process, nutritional benefits, and cultural significance of Palakura Pappu in this essay.
Dal-based dishes are the staple of the traditional diet in Andhra Pradesh, and Palakura Pappu is one of the varieties that are close to the heart. A typical meal in South Indian houses consists of rice, dal, vegetable curries, pickles, and chutneys, and dal is the one containing protein.
Palakura Pappu is the ideal dish that epitomizes the preparation of dishes at low costs and using locally available ingredients in Andhra cuisine. Spinach can easily be grown in the district, and adding it to dal was a convenient way to prepare a nutritious food item. Any type of greens, like amaranth or fenugreek, which are seasonal, can be used to prepare the recipe.
Andhra cuisine is mainly hot, but Palakura Pappu is very bland and healthy as well; hence, it is served particularly to children and elder people. It is well digested as the mushy consistency used for preparation is healthy for constitution. It is a part of the festive food prepared when family members gather in a house together, having fun and revelry, especially when that was too spicy.
The regular service is over steamed rice, often drenched in ghee to make it richer and more aromatic. Rice with Palakura Pappu-a preparation of greens with lentils-coconut pickle-mango or lime-and papad- crisp fried or roasted lentil crackers with a crunch-would be a simple Andhra meal.
You may also like to check my other posts Malai Palak, Palak paneer and aloo palak recipes.
Palakura Pappu Recipe, Dal Palak, How to Make Palakura Pappu Recipe
Dal Palak Recipe/ Spinach dal or palakura Pappu in South India is one of the nutritional and protein-packed recipes.
Ingredients
- Spinach – 1 bunch
- Toor dal – 1 cup
- Water – required quantity
- Onions – 5 no. sliced into four halfs
- Green chilies – 5 no.
- Curry leaves – 4 tbsp.
- Coriander leaves – 4 tbsp.
- Turmeric powder – 1 tbsp.
- Oil – 3 tbsp.
- Tamarind – Small lump.
- Salt – 1 ½ tbsp.
- Red chili powder – ¾ tbsp.
- Mustard seeds – ½ tbsp.
- Cumin seeds – ½ tbsp.
- Chana dal – 1 tbsp.
- Moong dal – 1 tbsp.
- Garlic cloves – 12 no. crushed
- Dry red chilies – 4 no. whole
Instructions
How to Make Palakura Pappu Recipe:
- Clean and slice spinach into small pieces.
- Similarly clean toor dal in a pressure cooker and add sliced spinach.
- Add sliced onions, curry leaves, green chillies, , coriander leaves, 1 tbsp. oil and ¼ tbsp. turmeric powder.
- Put 2 ½ glass water and mix all ingredients and cook for 3 whistle blows.
- Soak tamarind and remove pulp, keep aside.
- Once dal is cooked, remove stock and mash dal. Again add stock to it.
- Add tamarind pulp, turmeric powder, salt and red chilli powder.
- Now let’s prepare temper, In a pan heat 2 tbsp. oil, add cumin seeds, mustard seeds and chana dal.
Continue adding moong dal, garlic cloves, red chillies and curry leaves.
- Once all ingredients are cooked, add cooked dal and garnish with coriander leaves.
Recipe Video
How to Make Palakura Pappu Recipe:
- Clean the spinach in water and remove edges of leaves and slice into thin pieces.
- Add toor dal in a pressure cooker and add the required quantity of water.
- Clean dal and add sliced spinach, sliced onions and green chilies.
- Add curry leaves, coriander leaves, ¼ tbsp. turmeric powder and 1 tbsp. oil.
- Drop 2 ½ glass full water, approximately 750 ml and mix all ingredients.
Note: Never add tomatoes with spinach, there might be chances of getting stones in the kidney.
- Close the lid and cook on a high flame for one whistle blow and then lower the flame for the next two whistle blows.
- Soak tamarind in a bowl by adding 1 glass full water.
- Drain water from the pressure cooker and mash till it becomes soft.
Tip: Removing stock will help you mash Dal Palak easily.
- Squeeze tamarind pulp and keep aside.
- Re-add drained water and tamarind extract.
- Add salt and ¾ tbsp. turmeric powder, red chili powder and mix well.
- Heat 2 tbsp. oil, add mustard seeds, cumin seeds and chana dal.
- Add moon dal, garlic cloves and sauté for a second.
- Drop 4 no. dry red chilies and 2 tbsp. curry leaves. Saute for a while.
- Pour mashed Palakura Pappu in temper and garnish with coriander leaves.
