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Spinach with Chana Dal

22 Sep

Palakura Senagapappu Podi Pappu.

Chana dal is either boiled or pressure cooked till soft and whole. Fresh spinach is roughly chopped and cooked in garlic infused oil. Finally cooked chana dal is added to spinach and briefly cooked. Serve spinach with chana dal over plain steamed rice or with roti.
Makes: around 2 Servings of Spinach with Chana Dal.


Spinach 2 Cups Packed
Chana Dal 3 Tbsps
Garlic 3 Cloves
Turmeric Powder 1/4 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Boil chana dal in a cup of water until the dal is soft and whole but not mushy.
Wash and roughly chop the spinach and its tender stems.
Peel, slice and lightly crush the garlic cloves.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, stir in green chiles and garlic cloves.
Stir fry for few seconds, stir in chopped spinach and turmeric powder.
Cook covered till the spinach completely wilts.
Now add the boiled chana dal.
Cook covered for a minute and uncover.
Stir fry for couple of seconds and season with salt.
Remove from heat and serve spinach with chana dal over plained steamed rice or wrapped in roti.
Notes: Make sure not to overcook chana dal.

Suggestions: Don’t remove chana dal from heat until its soft. Reserve any leftover water to make chana dal rasam. Don’t strain the chana dal until required else it dries out fast.
Variations: You can also add few drops of tamarind pulp if desired.
Other Names: Spinach with Chana Dal, Palakura Senagapappu Podi Pappu.