Friday, April 20, 2018



From time to time, I like to try out dishes from different parts of India. Today's dish is "Palakoora Pappu" or spinach dal cooked in the Andhra style. It derives it's name from the main ingredients of spinach and dal. We had this with rotis and it tasted great!

Elsewhere in this blog, you will find other recipes from Andhra Pradesh such as Pesarattu, Allam Pachadi,  and Mamidikaya Pappu.

Today's recipe has been adapted from Dal Palak/Spinach Dal or Palakoora Pappu by Chef Sanjay Thumma of Vah Chef.

Make sure that the cooked Toor Dal is well mashed for this dish. The recipe called for the addition of fenugreek (methi) leaves if desired but I didn't use this. If you are using fenugreek leaves, the ratio should be 70 of spinach to 30 of fenugreek leaves.

  • Palak ( Spinach) 2 bunches, 
  • Cooked Toor Dal, boiled and mashed, 1 cup
  • Onion, chopped, 1
  • Large-sized Tomatoes, chopped, 2
  • Green Chillies, slit, 2
  • Butter, 1 tbsp
  • Salt, to taste
  • Oil, 1 tbsp
For the Seasoning: 
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds (Jeera), 1/2 tsp
  • Garlic Cloves, chopped, 5
  • Whole Red Chillies, broken in to halves, 2
  • Asafoetida, (Hing) a pinch (optional) 
  • Turmeric Powder, a pinch
  • Curry Leaves, a sprig

Remove the palak leaves (spinach) from their stems and wash them in several changes of water
Transfer to a collander and allow the water to drain.
Roughly chop the spinach and keep aside.
Heat 1 tbsp of oil in a pan and when it gets hot, on medium heat add the mustard seeds and when they splutter add the jeera (cumin seeds) and when they sizzle add the chopped garlic, whole red chillies broken into halves, and a little salt
Saute till it gives off a good aroma and changes colour
Add asafoetida, turmeric and curry leaves and saute for a few seconds
Next add the chopped onion and green chillies and butter and saute till the onion becomes translucent. (Do not let the onion get browned)
Add the chopped tomatoes before the butter melts fully
Now cover and cook tomatoes for a few minutes till they become soft
Add spinach and cook uncovered on medium heat for 2 minutes
To this, add the cooked and mashed toor dal and enough water to get the desired consistency
Check for salt and add if required
Bring to a boil then allow it to simmer for a couple of minutes
The pakoora pappu is likely to thicken when it cools
You may have to add a little water to adjust the consistency
Serve hot with rotis or rice 

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