Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Spinach Dal (Palakura Pappu)

Pressure-cooking with toor dal is the most common way that we consume green leafy vegetables like spinach etc., in our home. Combine all the ingredients below; mix them with one glass of water and pressure cook. Within a half an hour, you can have a tasty, nutritious dal. Mix it with steamed rice for a complete meal, or enjoy it like a light and filling soup.


One bunch of Spinach, washed and cut or tiered into big pieces
One cup of Toor dal (Kandi Pappu)
One medium sized tomato and onion, cut into pieces
One tsp of chilli powder or 7 to 8 Indian variety green chillies
Half tsp of turmeric (pasupu)
Key-lime size tamarind (Chinta pandu)
One glass of water
For popu or tadka:
1 teaspoon of peanut oil or ghee
1 teaspoon of each – cumin, mustard seeds, minced garlic, chana dal, urad dal and few pieces of curry leaves and dried red chilli pieces

Spinach, Onions, Tomato and Tamarind, Red Chilli Powder and Toor dal

After pressure-cooking all of the above ingredients, add 1 tsp of salt and with a whisk or a wood masher make a paste of spinach dal.

In a saucepan, add one tsp of oil or ghee and lightly fry the minced garlic, urad dal, chana dal, cumin and mustard seeds, red chilli pieces and curry leaves. This is called “Popu” or “Tiragamata”in Telugu. Without the Popu the dal is not ‘dal’, so don’t even think about skipping this step. Popu not only adds wonderful fragrance to dal, hot oil or ghee with all other toasted ingredients makes the dal more palatable, sort of like dressing it up.

Add the spinach dal to the popu and combine them together. Serve the dal with rice or with chapati/roti.

 Spinach Dal pressure cooked and salt just added before making the dal into a pasteDoing the popu or tiragamata
Spinach DalSpinach dal, Rice and Papad

Our meal:
Spinach dal with rice, ghee and papad and of course a cup of yogurt on the side.

Recipe Source: Amma

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Spinach,Toor Dal (Tuesday March 29, 2005 at 6:05 pm- permalink)
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