Hello Friends! This video shows the recipe of Andhra special palakura tomato pappu.
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Palakura tomato pappu/palak dal

Step 1: Boiling dal

Ingredients

Toor dal - 1/2 cup
Water - 2 1/2 cups
Cumin seeds - 1/2 Tsp
Clarified butter/ghee - 1/2 Tsp
Garlic cloves - 10
Tamarind - 1/2 Tsp
Chopped curry leaves - 1 Tsp
Tomatoes - 1 1/2 medium chopped
Turmeric powder - 1/2 Tsp
Chopped green chillies: spicy - 6, medium spicy - 4 and less spicy - 2
Chopped spinach - 1 cup
Chopped green coriander - 2 Tbsp
Salt to taste

Preparation:

1. Wash dal two to three times and put it in a pressure cooker
2. To it add 2 1/2 cups of water, salt to taste, turmeric powder, cumin seeds, garlic cloves, ghee, chopped curry leaves, chopped tomatoes, tamarind, chopped spinach, chopped green coriander and chopped green chillies.
3. Close the cooker and cook until 8 to 10 whistles
4. When it cools down, open it and mash dal nicely. Keep it aside.

Step 2: Tempering dal

Ingredients:

Clarified butter/ghee - 2 Tsp or Ghee 1 Tsp and cooking oil - 1 Tsp
Cumin and mustard seeds - 1/2 Tsp
Garlic cloves - 5 to 10
Chopped curry leaves - 1 Tbsp
Dried red chillies - 3 to 4
Sliced onions - 1 small
Salt - 1/4 Tsp
Asafoetida -1/8 Tsp

Preparation:

1. In a pan, add cooking oil 1/2 Tsp and ghee 1/2 Tsp
2. When the oil is hot, add garlic cloves.
3. When it becomes little red, add cumin, mustard seeds, curry leaves and red chillies
4. Add sliced onions and salt, when cumin and mustards start spluttering
5. Once the onions become soft, turn off the heat
6. Add the prepared tempering to the mashed dal and mix well

Delicious palakura tomato pappu/spinach dal is ready. Serve it hot either with rice or chapati. Goes well with both

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