Palakura pappu
Indian cuisine comprises of different regional cuisines based on native traditions and culture. Indian dal always in the top list. No matter how many delicacies we enjoy during special occasions, dal gives best comforting. Each state/region has different preparation to make dals/lentils. Today Ive prepared palakura pappu in Telangana style. Here I present palakura pappu to enjoy any day as an accompaniment to hot steamed rice or any Indian flatbread. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Accompaniment/dals
Cuisine: Telangana, India
Servings: 4-6
Ingredients:
Spinach leaves/palakura: 2/3 bunches medium sized
Toordal: 1 1/2 cups
Chana dal: 2 tbsp
Turmeric: A pinch
Salt: As required
Red chilli powder: 1 tsp(Adjust according to your spice levels)
Tempering:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Garlic flakes: 6/7 nos.
Red chilli: 1 no.
Green chilli: 1 no.
Asafoetida: Generous pinch
Method of preparation:
💛. Take 3 bunches of spinach leaves, separate leaves from stems. Rinse well with water and roughly chop them.
💛. Now take 1 1/2 cups of Toor dal and 2 tbsp chana dal. Rinse them once with water and add required amount of water into it. Also add turmeric powder into it.
💛. Steam the dals and chopped leaves separately in pressure cooker for 5/6 whistles. Switch off the flame and allow the pressure to cool down completely.
💛. Now take out the steamed dals out of the pressure cooker and mix thoroughly with a ladle.
💛. Transfer the dal and steamed spinach leaves into a heavy bottomed vessel. Add required amount of salt and red chilli powder.
💛. Mix well and boil the spinach dal furthermore for few minutes.
💛. Now the palakura pappu is ready to serve. Transfer the dal into a serving bowl and serve hot with hot steamed rice.
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