Dal palak or Palakura Pappu is a very simple recipe. Dal palak is a healthy one pot dal, made with fresh spinach, lentils and spices. The best accompaniment for dal palak is rice or roti.
The dal palak can be prepared in two ways, one is one pot and another one is mixing of cooked dal and palak. Dal palak or Palakura Pappu is a traditional and nutritious Indian dal (lentil stew) made with spinach (palakura) and toor dal (split pigeon peas). It is a staple dish in Telugu households, known for its simple yet flavorful taste, combining the earthiness of spinach with the comfort of lentils.
Palak or Spinach is rich in protein, iron, and vitamins. A perfect balance of mild spices, tanginess (from tamarind or tomatoes), and creamy dal.
Dal Palak is a wholesome and flavorful Indian dish that combines protein-rich lentils (dal) with fresh spinach (palak) in a deliciously spiced gravy. This comforting dish is a staple in many Indian households, loved for its nutritious profile, simplicity, and heartwarming taste. It is a warm and mildly spiced dish that’s both light and satisfying.
Dal Palak | Palakura Pappu | One pot Dal
Ingredients
- 1 cup Toor Dal/Yellow Pigeon Peas/Red Gram/Kandi Pappu
- 200 grms Palak/Spinach
- 1 Onion
- 2 Green Chillies
- Salt – to taste
- 1 tsp Turmeric Powder – 1 tsp
- 1/4 tsp Asafoetida – a pinch
For Tampering
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 Red Chillies
- 5 or 7 Curry Leaves
Instructions
- Chop palak/spinach and onions. Wash palak/spinach thoroughly.
- Soak toor dal for half an hour. Split green chillies.
- Heat oil in a pressure cooker.
- Add all the ingredients under ‘For Tempering’.
- Once they start spluttering add onions and green chilies.
- Fry them till the onions turn translucent. Add spinach/palak to it.
- Fry this for a while. Add asafetida and little water.
- Add soaked toor dal/yellow pigeon peas.
- Allow this to boil for 3 whistles.
- Once the cooker cools down, open the lid.
- Mix it once, add salt and turmeric powder.
- Combine them well and allow this cook for a while.
- Once the dal turn mushy and creamy turn off the flame.
- Serve it with roti or rice along with raw onions.
