Tuesday, December 28, 2010
Palakura pappu (spinach dal)
1 cup toor dal/red gram dal/kandi pappu
1 bunch chopped palakura/palak/spinach
1 onion, chopped
1 big tomato chopped
2 green chillis, slit lengthwise
Tamarind (medium grape size)
1/2 tsp red chilli powder (adjust according to spice level)
1/2 tsp turmeric pwd
salt to taste
2 1/2 cups water, approx
For seasoning/poppu/tadka :
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal/minappa pappu/split gram dal (optional)
3-4 garlic cloves, crushed
2 dry red chillies
1/4 tsp hing/ asafoetida
10-12 fresh curry leaves
2-3 tsps oil
1. In a pressure cooker, place dal, spinach leaves, onions, green chillies, tomato, tamarind, chilli powder and turmeric pwd. Add 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2. Heat oil in a heavy bottomed vessel, add mustards seeds, cumin seeds, urad dal, garlic, red chillies, hing and curry leaves and stir fry for half a minute.
3. Add this to the pressure cooked dal along with salt and combine. Cook on low to medium flame for 5 minutes without lid or till you get the consistency of your choice.
4. Serve with rice, roti or a stir fry dish.