Paala Koora Pappu (Lentils with Spinach & Tomato, Palak ki Dal)

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Paala Koora Pappu/ Palak ki Dal/Lentils with Spinach & Tomato

This is a version of Paala Koora Pappu that I make occasionally. I am more fond of the Paala Koora Pappu with pesara pappu, coconut, and dhaniyalu. However, on the day that I am in the mood for it, this version of the pappu hits the spot as well. 🙂

Ingredients

1. Paala Koora/Palak/Spinach – 1 Large Bunch or 2 Packed Cups of Finely Chopped Leaves
2. Kandi Pappu/Tuvar Dal/Pigeon Pea – 1 Cup
3. Tomato – 1 Medium
4. Onion – 1 Medium
5. Mustard Seeds – 1 tsp
6. Cumin Seeds – 1/2 tsp
7. Red Chillies – 2 or 3
8. Turmeric – 1/4 tsp
9. Garlic pods – 4 or 5 (optional)
10. Oil/Ghee – 1.5 tsp

Method

1. Finely chop the onion and tomato separately. Set aside.
2. In a vessel, add 2 cups of water to the dal.
3. In another vessel, add the finely chopped spinach and about 1/2 cup water.
4. Pressure cook the dal and the spinach for 3-4 whistles.
5. Mash the dal and set aside.
6. In a heavy bottomed vessel, heat 1 tsp of oil or ghee.
7. Add the garlic pods and fry till they start to turn brown on the edges.
8. Add the onions and fry till transparent.
9. Add the tomato pieces and fry till completely mashed.
10. Add the mashed dal, boiled spinach, and turmeric.
11. Mix well.
12. Add water, if required, and bring to a boil.
13. In a ladle, heat 1/2 tsp oil or ghee.
14. Add the mustard seeds and wait till they splutter.
15. Add the cumin seeds and split red chillies.
16. Fry for 30 seconds.
17. Add the seasoning to the dal.
18. Mix well.
19. Serve hot with rice or rotis.