Palak Pappu
Palak Pappu is a lentil and spinach dish cooked with spices and tempered with mustard seeds and garlic.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Toor Dal (rinsed and soaked) | 250 | Grams |
| Spinach (washed and chopped) | 300 | Grams |
| Onion (finely chopped) | 1 | Count |
| Tomato (chopped) | 2 | Count |
| Green Chili (slit) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Oil | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Water | 750 | Milliliters |
Instructions
- In a pressure cooker, add soaked toor dal, chopped spinach, chopped tomatoes, slit green chilies, turmeric powder, and water. Cook for 3 whistles.
- Once the pressure releases, mash the cooked dal and spinach mixture slightly.
- In a pan, heat oil and add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and minced garlic to the pan. Sauté until onions are golden brown.
- Add red chili powder and sauté for another minute.
- Pour the tempering over the cooked dal and spinach mixture. Add salt and mix well.
- Simmer the Palak Pappu for 5 minutes on low heat. Serve hot.
Prep
- Soak toor dal for at least 30 minutes before cooking.
Kitchen equipment
Pressure Cooker