palakura pappu | spinach dal
Love food? Looking for something tasty and simple to make? Try making the palakura pappu by parveen. The step-by-step procedure provided is perfect for 3 people. Just follow the detailed guidance given by parveen to make the palakura pappu and create this exotic and nutritious dish. Your family and friends will love the taste of this palakura pappu and don’t be surprised if they ask you for more of the palakura pappu because no one can have this yummy palakura pappu only once. The tastes and flavours of the palakura pappu are second to none and this makes the palakura pappu even more exotic and authentic. The palakura pappu is one of the few dishes that has survived the test of time and it is still made in the same way it used to be made earlier. The ingredients required to make this delicious palakura pappu are easily available everywhere, so take out your aprons and get cooking!
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 large bunch of spinach / palakura / palak
- ¾ cup of pappu (kandhi pappu or pesarapappu)
- 1 to 1 1/4 cups water
- 1 to 2 green chili slit (optional)
- Salt to taste
- 2 tbsp oil or ghee
- 1 sprig curry leaves
- Few curd chilies or broken red chili
- Generous pinch of each: mustard, cumin, turmeric
- Pinch of hing
- tamarind as needed (optional)
- 1 garlic clove crushed (optional)
How to make the recipe
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Wash dal several times.Soak tamarind in little hot water.
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Add water and dal to a large pan ,begin to cook on a medium flame along with green chilies, tomatoes and onions if using.
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While the dal cooks, clean the spinach. Pluck the leaves and discard the stems. I usually open up the leaves and inspect them for larvae or worms.
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Wash thoroughly multiple times in a large utensil filled with water to remove mud.
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Chop or tear the leaves which ever you prefer to.
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When the dal is fully cooked but not mushy, add the spinach and salt. Mix well.
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While the spinach cooks, heat a small pan with ghee or oil.
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Add the curd chilies, fry till they turn crusty. Set these aside to prevent burning.
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Add mustard, cumin, garlic, red chili when they begin to splutter add curry leaves. Add turmeric and hing.If using tamarind, pour the tamarind water.
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Check if the spinach is cooked, pour the seasoning in the dal. You can add the curd chilies or you can save them aside for garnish. Mix, cover and off the stove.
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palakura pappu is ready to serve with rice or phulka.
