INGREDIENTS (1 CUP = 240ML )

1 bunch Indian spinach(palakura or palak)

½ cup dal or pappu (any lentils) (kandhi pappu or pesarapappu)

1¼ cup water (¾ cup for dry version)

1 to 2 green chili slit

1/3 teaspoon Salt adjust to taste

1 tsp TAMARIND or lemon juice

tempering

1 sprig curry leaves

1½ tablespoon oil or ghee

1 pinch mustard seeds

1 pinch cumin seeds

1/8 teaspoon turmeric or haldi

1 Pinch hing or asafoetida (optional)

1 clove garlic crushed

6 curd chilies optional

HOW TO MAKE THE RECIPE


Pluck the spinach leaves and check them for worms. Rinse them well in a large pot filled with water. Repeat rinsing a few times. Drain the leaves completely and chop finely.

Add dal to a bowl or cooker and wash it a few times until water runs clear. Pour 1¼ cups water, green chilli, chopped spinach & tamarind. Cover it. You can also skip adding spinach now and add it once the dal is cooked completely.

If making it in a bowl, place it in the cooker and pressure cook for 3 to 4 whistles on a medium flame. If cooking directly in the cooker, then pressure cook for just 2 whistles.

When the pressure releases, mash the dal and add salt and turmeric. Mix well. Pour ghee to a small pan and heat it. Add cumin, mustard, red chili and garlic. When the spices splutter add curry leaves and hing. Pour this to the cooked palakura pappu.

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