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Malabar Spinach Dal

31 Jan

Bacchali Aaku Pesara Pappu


Malabar Spinach 1 bunch
Moong Dal 1 cup
Tamarind 1 inch ball
Onion 1
Green chillies 4
Turmeric powder a big pinch
Salt to taste


Urad Dal 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Broken red chillies 4
Asafoetida a pinch
Oil 2 tsps

Method of preparation:

Wash thoroughly and chop malabar spinach leaves.
Remove stems, wash and slice green chillies into halves.
Peel and finely chop onion.
Soak tamarind in water for few minutes.
Extract thick tamarind pulp and discard any veins.

In a pot, bring to boil 4 cups of water.
Add moong dal and let it cook for around 20 minutes on medium flame.

Heat oil in a vessel, add all talimpu ingredients in order.
When dal changes color, add green chillies and onion.
When onion turns translucent, add spinach, tamarind extract, turmeric powder and salt.
Cook covered until the spinach is cooked.
Add this spinach mixture to above cooked moong dal and bring it to a bubble.
Serve hot with rice.

Notes: You can use toor dal instead of moong dal in the same manner.