Ingredients
- Kandipappu/ Toor Dal - 100 gms
- Palalura/ Palak/ Spinach - 2 cups,
- Small Onion - 10, cut into two
- Green chillies - 4, slit lengthwise
- Red Chilli powder - 1 tsp, can increase/decrease as spicy needed
- Turmeric powder - ¼ tsp
- Tamarind paste - 2 tbsps
- Salt to taste
To Temper/Talimpu/ Popu/ Tadka
- Mustard seeds – 1 tsp
- Minnapappu/ Urad dal - 1 tsp
- Garlic - 4 cloves, crushed
- Jeera/cumin seeds - ½ tsp
- Fenugreek seeds – 1 tsp
- Dry Red chillies - 2, broken into two
- Curry leaves - 2 sprigs
- Oil - 1 tbsp
- Asafoetida a pinch
Preparation Method
Wash dal and palakkura separately under running water.
Chop the palakkura.
Add dal, palakkura, onion, green chillies, red chilli powder and turmeric powder in the cooker.
Now pour 300ml of water and pressure cook for 4 whistles.
Cool and open the pressure pan lid.
Mash the dal with pappuguthi/wood masher.
Add water, according to the desired consistency.
Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.
Now add urad dal, cumin seeds, red chillies, crushed garlic, asafoetida & curry leaves. Stir fry for about 4-5 seconds. Pour the popu in the cooked dal. Add salt, mix well & remove from flame once it starts boiling.
Garnish with coriander leaves. Cover and leave for some time.
Serve with hot rice, vegetable vepudu, avakai pachadi & vadiyallu of course with ghee.
Variations
Pesarapappu/Moong Dal can be used instead of kandipappu/ Toor dal to make Pesara pappu.Instead Spinach/ palakkura, you can use any green leafy vegetables like menthikura,Thotta kura and koyikura. Tomato can be added to all other akkura’s except palak.
