ANDHRA STYLE PALAK DAL | PALAKURA PAPPU
Andhra Style Palak Dal is a simple, but ultra comforting and healthy dal or curry loaded with spinach. Best enjoyed with rice and a dollop of ghee.
Ingredients
- 1 cup tuvar dal
- 3 cups water
- 3 cups spinach chopped
- 1 medium onion peeled and chopped
- 1 medium tomato finely chopped
- 1-2 green chillis finely chopped or paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp turmeric powder
- ¼ tsp fenugreek seeds
- 1-2 tbsp tamarind paste
- 1 tsp salt
- 1 tsp coriander powder
- ½ tsp red chilli powder
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ⅛ tsp asafoetida optional
For tempering (vaghar) :
- 1 tsp ghee
- 2 whole dry red chillis
- ½ tsp cumin seeds
- 3 cloves garlic peeled and sliced
- 1 sprig curry leaves
- pinch asafoetida optional
Instructions
PREPARATION OF ANDHRA STYLE PALAK DAL:
- Wash the dal and soak it in 1½ cups of water for about 20 -30 minutes.
- Put the dal in a pressure cooker along with the water it was soaked in.
- Add ¼ tsp turmeric powder and ¼ tsp fenugreek seeds.
- Close the lid of the cooker and put it over medium flame. Let the dal cook for 2-3 whistles.
- Heat oil in a deep pan over medium heat.
- Add the onion and stir fry till it becomes soft and starts to turn pink.
- Add garlic, chilli and ginger and stir fry for a few seconds.
- Add chopped tomato and remaining turmeric powder, coriander powder and red chilli powder.
- Cook till it becomes soft. Add the cooked dal.
- Add salt and the remaining water.
- Let the dal simmer over low heat for 10 -15 minutes.
- Add the chopped spinach and cook till it becomes soft.
- Add tamarind paste and mix well.
TEMPERING:
- Heat ghee in a small pan.
- Add cumin seeds.
- Add dry red chillis, garlic and asafoetida. Stir fry the garlic till it begins to turn pink.
- Add curry leaves.
- Pour the mixture over the dal and serve immediately with rice.
Notes
- If you do not have a pressure cooker, cook the dal in a saucepan till it is done.
- You may need to add extra water.
- If the dal is too thick add a bit of water. Usually this dal preparation is not watery.
- Add more chilli powder if you prefer.
- After washing the dal I prefer to soak it in warm water. It makes cooking the dal much easier.
- To make tamarind paste, wash the tamarind and cook it in enough water till it becomes soft. When the mixture is cold, remove the fibre and seeds. Put the mixture in a blender and process till you get a paste. Strain the paste. If the mixture is too thick to puree, add a little bit more water. Store the remaining paste in the freezer for future use.
- I prefer to add spinach at the end as I don't want it to overcook.