From the recipe box
Palakura Pappu (Spinach Dal)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Protein
- Toor dal
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Vegetables
Spinach, Onion
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 40 mins
- Serves
- 4
Ingredients
- 1 cuptoor dal (kandi pappu)
- 2½-3 cupswater (for cooking dal)
- to tasteSalt
- 4 cupsfresh spinach, washed and chopped
- 1medium onion, diced
- 1½ teaspoonstamarind paste OR tamarind extract from a small lemon-sized piece of tamarind
- 1 teaspooncoriander powder
- ¼ teaspoonturmeric powder
- to tasteSalt
- as neededWater
- 1-2 tablespoonsoil or ghee
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- 1 teaspoonsplit urad dal
- 1 teaspoonchana dal
- 3-5garlic cloves, sliced or crushed
- 2-3dried red chilies
- 5-6curry leaves
- ¼ teaspoonhing (asafoetida)
- —Instructions (Traditional Stovetop Method)
- —Wash the toor dal and pressure cook separately with water until soft and completely cooked. Mash well and keep aside.
- —Heat oil in a pan. Add mustard seeds and allow them to splutter.
- —Add cumin seeds, urad dal, chana dal, garlic, dried red chilies, curry leaves, and hing. Sauté until the garlic becomes lightly golden and fragrant.
- —Add diced onions and sauté until they soften.
- —Add chopped spinach and cook until the leaves wilt down completely.
- —Add turmeric powder, coriander powder, tamarind, salt, and enough water to create a slightly loose consistency.
- —Simmer until the spinach is fully cooked and the flavors come together. Covering with lid is not necessary.
- —Add the cooked toor dal and mix well. Adjust water and salt as needed.
- —Simmer for a few more minutes until the dal and spinach combine into a smooth consistency.
Serve hot with rice and ghee.
- —Instructions (One Pot Instant Pot Method)
- —Turn the Instant Pot to sauté mode. Add oil and prepare the tempering with mustard seeds, cumin seeds, urad dal, chana dal, garlic, dried red chilies, curry leaves, and hing.
- —Add sliced onions and sauté until slightly softened.
- —Add spinach and sauté until it wilts down.
- —Add washed toor dal, turmeric powder, coriander powder, tamarind, salt, and water.
- —Mix well, close the lid, and pressure cook on High Pressure for 5 minutes.
- —Allow natural pressure release, then open and mix well.
- —Adjust consistency with hot water if needed and serve with rice and ghee.
Notes & Tips
- Palakura Pappu is one of the most loved everyday Telugu dals, comforting, tangy, and easy to make.
- Unlike Menthaaku Pappu, spinach has a milder flavor, so the garlic tempering adds a wonderful depth and aroma.
- Fresh or frozen spinach both work well. Frozen spinach is a great shortcut for a quick weekday meal.
- Sautéing the spinach before adding water helps remove the raw leafy flavor and brings out a richer taste.
- If using frozen spinach, adjust the water slightly since frozen greens release additional moisture.
- This pairs beautifully with hot rice, ghee, and a simple vegetable kura.
Step by step
Method
- 01
Method coming soon — ingredients are listed from the master sheet.
