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Spinach With Toor Dal

7 Jun

Palakura Senagapappu Podi Pappu.

Toor dal is either boiled or pressure cooked till soft and whole. Fresh spinach is roughly chopped and cooked in garlic infused oil. Finally cooked toor dal is added to spinach and briefly cooked. Serve spinach with toor dal over plain steamed rice or with roti.
Makes: around 4 Servings of Spinach with Toor Dal.


Spinach around 8 Oz
Toor Dal 3/4 Cup
Green Chiles 2 – 3
Garlic 5 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
Asafoetida a big Pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Boil toor dal in few cups of water until the dal is soft, translucent and whole.
Strain the toor dal and reserve the liquid to make toor dal rasam.
Wash and roughly chop the spinach leaves 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 cooked and strained toor dal.
Cook covered for a minute if necessary and uncover.
Stir fry for couple of seconds and season with salt.
Remove from heat and serve spinach with toor dal over plained steamed rice or wrapped in roti.
Notes: Make sure not to overcook toor dal.

Suggestions: Don’t remove toor dal from heat until its soft. Reserve any leftover water to make toor dal rasam. Don’t strain the toor dal until required else it dries out fast.
Variations: You can also add a small piece of tamarind along with spinach if desired.
Other Names: Spinach with Toor Dal, Palakura Kandi Podi Pappu.