Spinach dal (Palakura pappu)

February 18, 2008 at 9:02 pm 1 comment


spinach-dal.jpg

Spinach: 1/2 bunch or ( 3 cups chopped spinach)
Toor dal: 1 cup
Chana dal: 2 tablespoons
Green chilli: 2 big size (optional)
Tamarind: lemon size
Turmeric:A pinch

Popu:
Red chilli: 2
Cumin, mustard seeds: 1/4 teaspoon
Curry leaves: 6
Coriander leaves: few for garnish

Preparation;

1. Cut spinach and onion into medium size pieces.

2. Soak tamarind in the water for 15 minutes, to prepare the juice.

3. Take washed toor dal and chana dal in a pressure cooker. Add 3 cups of water, spinach, onion, green chilli pieces and turmeric. Close the lid and cook for 4-5 whistles. Turn off the flame. Keep it aside for cooling. Then add salt and tamarind pulp. Mix well, simmer for up to 5 minutes. Add popu.

Preparation of popu:

Heat oil in a popu pan, when oil is hot add red chilli, cumin seeds musterd seeds. Once they pop add curry leaves and garlic paste, toast to pale gold color.

Garnish with coriander leaves. To serve hot with rice, roti and chapati.

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Entry filed under: Dals.

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1 Comment Add your own

  • 1. microwave oven  |  December 11, 2011 at 7:30 pm

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    Reply

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