Palakura Pappu (Spinach Dal)

Name: Palakura Pappu (Spinach Dal)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup toor dal (kandi pappu); 2½-3 cups water (for cooking dal); to taste Salt; 4 cups fresh spinach, washed and chopped; 1 medium onion, diced; 1½ tsp tamarind paste OR tamarind extract from a small lemon-sized piece of tamarind; 1 tsp coriander powder; ¼ tsp turmeric powder; to taste Salt; as needed Water; 1-2 tbsp oil or ghee; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1 tsp split urad dal; 1 tsp chana dal; 3-5 garlic cloves, sliced or crushed; 2-3 dried red chilies; 5-6 curry leaves; ¼ tsp hing (asafoetida)

South Indian Thaali Items · Pappu (dal)

Protein: Toor Dal
Complete the plate: Serve with rice
Serves: 4
Hands-on · total: 10 min · 40 min (est.)
Walk-away: No

From my
kitchen

Worth knowing

Palakura Pappu is one of the most loved everyday Telugu dals, comforting, tangy, and easy to make.
Unlike Menthaaku Pappu, spinach has a milder flavor, so the garlic tempering adds a wonderful depth and aroma.
Fresh or frozen spinach both work well. Frozen spinach is a great shortcut for a quick weekday meal.
Sautéing the spinach before adding water helps remove the raw leafy flavor and brings out a richer taste.
If using frozen spinach, adjust the water slightly since frozen greens release additional moisture.
This pairs beautifully with hot rice, ghee, and a simple vegetable kura.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

Toor Daleasy effortweeknight-friendlyleftover-friendlybatch-cookprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

30 mins

Total

40 mins

Serves

Ingredients

Dal

1 cuptoor dal (kandi pappu)2½-3 cupswater (for cooking dal)to tasteSalt

Spinach Mixture

4 cupsfresh spinach, washed and chopped1medium onion, diced1½ tsptamarind paste OR tamarind extract from a small lemon-sized piece of tamarind1 tspcoriander powder¼ tspturmeric powderto tasteSaltas neededWater

Tempering

1-2 tbspoil or ghee½ tspmustard seeds½ tspcumin seeds (jeera)1 tspsplit urad dal1 tspchana dal3-5garlic cloves, sliced or crushed2-3dried red chilies5-6curry leaves¼ tsphing (asafoetida)

Instructions

Traditional Stovetop Method
01
Wash the toor dal and pressure cook separately with water until soft and completely cooked. Mash well and keep aside.
02
Heat oil in a pan. Add mustard seeds and allow them to splutter.
03
Add cumin seeds, urad dal, chana dal, garlic, dried red chilies, curry leaves, and hing. Sauté until the garlic becomes lightly golden and fragrant.
04
Add diced onions and sauté until they soften.
05
Add chopped spinach and cook until the leaves wilt down completely.
06
Add turmeric powder, coriander powder, tamarind, salt, and enough water to create a slightly loose consistency.
07
Simmer until the spinach is fully cooked and the flavors come together. Covering with lid is not necessary.
08
Add the cooked toor dal and mix well. Adjust water and salt as needed.
09
Simmer for a few more minutes until the dal and spinach combine into a smooth consistency.
10
Serve hot with rice and ghee.
Instant Pot Method
11
Turn the Instant Pot to sauté mode. Add oil and prepare the tempering with mustard seeds, cumin seeds, urad dal, chana dal, garlic, dried red chilies, curry leaves, and hing.
12
Add sliced onions and sauté until slightly softened.
13
Add spinach and sauté until it wilts down.
14
Add washed toor dal, turmeric powder, coriander powder, tamarind, salt, and water.
15
Mix well, close the lid, and pressure cook on High Pressure for 5 minutes.
16
Allow natural pressure release, then open and mix well.
17
Adjust consistency with hot water if needed and serve with rice and ghee.

Worth knowing

Palakura Pappu is one of the most loved everyday Telugu dals, comforting, tangy, and easy to make.
Unlike Menthaaku Pappu, spinach has a milder flavor, so the garlic tempering adds a wonderful depth and aroma.
Fresh or frozen spinach both work well. Frozen spinach is a great shortcut for a quick weekday meal.
Sautéing the spinach before adding water helps remove the raw leafy flavor and brings out a richer taste.
If using frozen spinach, adjust the water slightly since frozen greens release additional moisture.
This pairs beautifully with hot rice, ghee, and a simple vegetable kura.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.