Andra Palak Pappu
Palak Pappu is a wholesome South Indian comfort food that beautifully combines the goodness of spinach with the earthy flavors of toor dal (pigeon peas). This dish is simple yet nourishing, with its creamy texture and vibrant green color that makes it both hearty and healthy. The soft-cooked dal is simmered with fresh spinach leaves and then finished off with a fragrant tempering of mustard seeds, garlic, curry leaves, and dried red chilies in ghee, which gives it a rich aroma and authentic taste.Traditionally enjoyed with steaming hot rice, a drizzle of ghee, and crispy papad on the side, Palak Pappu is a staple in Andhra and Telangana households. It is not just filling but also packed with protein, iron, and fiber, making it a perfect everyday dish. Whether you’re looking for a quick weekday meal or a soulful plate of home-style food, Palak Pappu is sure to bring warmth and satisfaction to your table.
Ingredients
- Onion 1
- Tomato 2
- Green chillies 3
- Garlic pods 10
- Toor daal one cup
- Palak leaves two bunches
- A small portion of Tamarind soaked in water
- Xtra flavours sambar powder 1 tbspn
- Salt as per the requirement
- Seasoning
- Oil 2 tbspn
- Mustered seeds 1 tspn
- Jeera 1 tspn
- Guntur chilli 1
- Curry leaves few
- Garlic pods crushed 6
Instructions
- In a pressure cooker, add one-hour soaked toor dal, chopped onion, tomatoes, green chillies, peeled and halved garlic pods, turmeric powder, and a little oil. Pressure cook for 3–4 whistles until the dal is soft and well-cooked.
- In the same cooker, add finely chopped palak (spinach) leaves, tamarind water, and salt as required. Close the lid and cook for 2 whistles.
- Mash the mixture well, then add the Xtra Flavours Sambar Powder and cook again for 2 whistles.
- For seasoning, heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, followed by crushed garlic pods. After a few seconds, add Guntur chilli and finally curry leaves. Turn off the flame and pour this seasoning over the cooked palak pappu.
- Note: I have not used hing/asafoetida in the seasoning because the Xtra Flavours Sambar Powder already contains it.
- Mix everything well. Adjust salt if needed.
- Serve this delicious Andhra-style palak pappu hot with rice and ghee, chapati, or dosa.