Paala Koora Pappu, Palak Dal, Lentils with Spinach – 1

Palak or Spinach is one of the most easily available greens and I try to make as many different dishes with it as I can.

This version of pappu or dal is something I learnt from one of our Tamil neighbours (Mrs. Balakrishnan) and is a great favourite with my family. I love it because this dal is spicy and I can have it just by itself as a soup as well.

I make this dal with green gram (pesara pappu or moong dal). However, you could make it with pigeon pea (kandi pappu or tuvar dal) as well. I prefer pesara pappu because it is lighter on the stomach.

Ingredients

1. Chopped Spinach Leaves – 3 Cups
2. Moong Dal – 1 Cup
3. Green Chillies – 2
4. Asafoetida/Hing – 1/4 tsp
5. Turmeric – 1/4 tsp
6. Ghee – 1 tsp

For Masala:

1. Udad Dal – 1 tsp
2. Chana Dal – 1 tsp
3. Pepper Corns – 8 to 10
4. Coriander Seeds/Saboot Dhania – 1 tbsp
5. Grated Fresh Coconut – 2 tbsp
6. Red Chillies – 2 or 3
7. Oil – 1 tsp

Method

1. For Masala:
   1. In a kadai/wok, heat the oil.
   2. Add udad dal and chana dal.
   3. Fry the dals till they are light brown.
   4. Add the red chillies and pepper corns.
   5. Fry for 5-7 secs.
   6. Add coriander seeds and fry for about 10 secs.
   7. Turn off the heat.
   8. Add the grated coconut and mix well.
   9. When the ingredients are cool, grind to a smooth paste with smooth water.
2. Pressure cook the green chillies, chopped spinach, and moong dal with 2 cups of water for 3 whistles.
3. When the dal is cooked, mix well with a heavy ladle to mash the dal to a pulp.
4. In a heavy-bottomed vessel, heat the ghee.
5. Add the mustard seeds and wait till they sputter.
6. Add the asafoetida and fry for 2 secs.
7. Add the mashed spinach dal, ground masala, turmeric, and salt.
8. Mix well.
9. Add water, if required, to form a thick dal of pouring consistency.
10. Serve well with hot rice and ghee.

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