Palakura Pappu is a comforting and healthy Andhra-style dal made with fresh spinach (palakura) and toor dal (split pigeon peas). This nutritious and simple dish is a staple in many Telugu households and pairs perfectly with hot steamed rice and ghee.
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About Palakura pappu
This dish is traditionally prepared by pressure cooking dal, palakura, garlic, onions, chilies, tamarind, turmeric, and red chili powder all at once until they are tender. Curry leaves, mustard, cumin, red chilies, garlic, and hing are used to temper it.
The Palak Pappu is an ultimate comfort food when served along with a bowl of hot Rice and unapologetic amounts of ghee. If you are one of those people who makes trips to an Andhra restaurant to tuck into this pappu and rice, now you can make this at home whenever you please with this restaurant style pappu recipe.
In addition, Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, dietary fiber and a whole lot more.
You may also like to try other dal recipes
Dosakaya pappu
How To Make Palakura Pappu Step-by-Step
Ingredients:
For Cooking Dal:
Toor dal (Split pigeon peas) – 1 cup
Spinach (Palakura) – 2 cups, finely chopped
Onion – 1 medium, chopped
Green chilies – 5 to 6, slit
Turmeric powder – ¼ tsp
Tamarind - Small Lemon size
Water – 2½ to 3 cups
Salt – to taste
For Tempering (Tadka):
Oil or Ghee – 1½ tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chilies – 2
Garlic cloves – 5, crushed
Curry leaves – 8 to 10
Hing (Asafetida) – a pinch (optional)
Preparation:
Pressure Cook the Dal and Spinach:
1. Wash the Toor dal 2–3 times until the water runs clear. In a pressure cooker, add washed dal, chopped spinach, onions, green chilies, turmeric powder, salt and tamarind. Add about 2½ to 3 cups of water.
2. Close the lid and pressure cook for 3–4 whistles on medium flame. Once the pressure releases naturally, open the cooker and gently mash the dal.
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Prepare the Tempering:
3. Heat 1½ to 2 tablespoon ghee or oil in a pan. Add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 broken dried red chilies, and crushed garlic. When the spices splutter, add curry leaves (pat dry first) and Hing.
4. Pour the tempering into the cooked dal mix and stir.
Serve Palakura Pappu hot with steamed rice, a spoon of ghee, and some fried papad or pickle on the side.
Can also be enjoyed with chapati or roti.
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Notes:
- Adjust green chilies according to your spice preference.
- Moong dal can be used instead of Toor dal for a lighter version.
Nutrition Profile (per serving):
| Nutrient | Per Serving (approx. 250–300 g) |
|---|---|
| Calories | ~180–220 kcal |
| Protein | ~8–10 g |
| Fat | ~5–8 g |
| Carbohydrates | ~25–30 g |
| Fiber | ~6–10 g |
| Sugar | ~1–2 g |
| Iron | ~2–4 mg |
| Vitamin C | ~10–20 mg |
| Potassium | ~300–450 mg |
| Sodium | varies by seasonings (~100–700 mg) |
About Jyorecipes:
I'm Subhashini, the creator of Jyorecipes, food photographer, and food writer. Using my tried-and-true recipes, I hope to assist you in creating delicious Indian cuisine. I developed this blog to help people cook better and more frequently at home after gaining knowledge in practical Indian cooking. I have no doubt that Jyorecipes will help you improve your cooking abilities, regardless of your level of experience.
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