Palakura Pappu is a healthy dal recipe. It is also a 'comfort food' at home . Every region in India has it's own unique style of making Dal/lentil dish. This dal is the speciality of Andhra Pradesh. Regular readers of my blog, know that my better half has spent most of his growing up years in Andhra and loves authentic Andhra dishes. Pappu/Dal is one of his favourites. I must admit that it has taken me multiple attempts over many years to get the authentic taste. My heartfelt thanks to my friends Mrs. Aruna Sateesh and Mrs. Jyothirmai Mahendra for sharing their tips and tricks to make an authentic Andhra Pappu.
Spinach and Lentils are cooked along with Indian Spices and tempered with mustard, garlic and chillies . An aromatic and a must try Dal Recipe.
Palakura Pappu |Andhra Style Palak Dal :
Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 4
1 Cup = 250 ml cup
250 gms Palak/Spinach ( washed and finely chopped)
1/2 cup tuvar dal/arhar dal/pigeon peas (soak in hot water for 30 minutes )
1 marble size tamarind ( soak in 1/4 cup of hot water and extract juice, discard pulp)
1 tomato ( finely chopped)
1 onion ( sliced thinly lengthwise, optional)
3 green chillies ( finely chopped)
2 dry red chillies
4 garlic pods
1/4 teaspoon turmeric powder
2 teaspoons of oil
salt to taste
For tempering :
1 teaspoon ghee/oil
1/4 teaspoon mustard seeds
1 dry red chilli
1 garlic pod ( crushed along with skin using mortar and pestle)
pinch of asafoetida (optional)
NOTE: I have cooked the dal and spinach together in a pressure cooker . But you can also cook the dal separately and make this recipe in a pan/kadai. It tastes great either ways.
1. Heat a pressure pan with oil.
2. Add the dry red chillies, green chillies, whole garlic,chopped tomatoes, onion, salt, turmeric powder and cook over low flame till the tomatoes become mushy and the oil starts leaving on the sides.
Tip: Keep stirring .
3. Now add the chopped spinach and mix well. Let it cook for 2-3 minutes over low flame .
Tip: it will reduce in size .
4. Pour the juice of tamarind and let it boil for 1-2 minutes.
5. Add the soaked dal and add a cup of water.
6. Pressure cook the dal over low flame upto 3 whistles . Switch off.
7. When the cooker cools down, using a wooden whisk or metal whisk, whisk the dal so that you get a creamy texture.
8. Heat a ladle with ghee and temper with the ingredients given 'For tempering'.
Your steaming hot Palakura Pappu is ready to be served along with rice and ghee. You can make a Andhra Style Carrot Chutney to serve along with your meal.
If you are looking for special recipes from Andhra, you can try Gutti Vankaya Koora and Hyderabadi Vegetable Biryani Recipes.
1. You can boil the dal separately in a pressure cooker and make the recipe in a kadai or pan.
2. Adding onions is optional.
3. Add spice according to your taste.
4. You can adjust the quantity of garlic depending upon it's size and flavour.
5. Tempering with ghee in the end adds to the taste.
6. You can temper the dal twice. Once in the beginning, before adding the chillies and once in the end.
7. Adding tamarind is an optional step.
8. The water quantity for cooking the dal will vary depending on the variety of dal . So adjust accordingly.
Happy Cooking !