Palakura Pesarapappu

Looking for an easy Indian side dish? Then try this Andhra style palakura pesarapappu recipe. Made with fresh spinach and split moong dal, this is a comforting and delicious dish.

My instant pot version makes it perfect for a weeknight meal. You can serve it with either rice or roti and a curry for a wholesome meal.

About the recipe

Most Indian homes make dal almost everyday. Lentils and legumes are one of the best protein and carb sources for vegetarians. I mix and match different dals and veggies to make a variety of dals, so we don't get bored. My all time favorite are this mango pappu, chukka kura pappu and this delicious Kerala parippu curry.

Palakura pappu aka palak dal is a classic all over India. My mom makes it with toor dal and adds tomato or tamarind to give it a slight tangy taste. It is is one of the simplest, tastiest and comforting pappu from my childhood.

This version of palak pappu recipe uses moong dal aka pesarapappu or split mung beans in English. It tastes mild, but you can make it spicy by adding chili powder. I usually keep it simple with just a few ingredients. The final tadka with garlic adds lots of flavor.

Using the instant pot to make this spinach pappu helps this to be the perfect side dish to make on a busy weeknight. All you need is less than 10 minutes of hands-on time and you have a delicious and hearty dish.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make palakura pesarapappu recipe:

• Palakura - I love using pre-washed baby spinach because of convenience. But you can also use fresh bunch or even frozen spinach in the recipe. There is no need to thaw frozen spinach, just add it to the instant pot.
• Pesara pappu - or split mung/ moong dal. These lentils are quick to cook when compared to whole mung beans.
• Onions and green chilies - optional but highly recommend these for added flavor.
• Garlic cloves - another optional but flavor adding ingredient.
• Turmeric and salt.
• Mustard & cumin seeds and dry red chilies for tempering.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here's how to make Instant Pot palak pappu recipe:

Combine moong dal, chopped spinach, onion, green chilies and water in an Instant pot. Lock the lid and cook on 'High Pressure/ Manual'. Once the timer goes off, let the pressure reduce naturally.

Open the instant pot and whisk the cooked dal until creamy. Stir in turmeric and salt.

Heat oil in a small saucepan, add mustard & cumin seeds, dry red chilies, curry leaves and garlic cloves.

Once the seeds start to splutter, pour the tadka into the dal and mix well. Enjoy!!

Expert Tips

• Use longer cooking time if you live at higher altitude or during winters. I live in Denver which is 5280 feet (1 mile) above sea level and find that lentils & grains need more time to cook. Use shorter cooking time if you live closer to sea level and don't have any issues cooking lentils & grains.
• You can use a stove top pressure cooker instead of an Instant pot to make this palakura pesarapappu recipe. Simply cook the dal and spinach for 2~3 whistles. 
• To make this recipe without a pressure cooker, then soak the pesara pappu for at least 30 minutes. Then in a heavy bottom pan, combine soaked dal with spinach, onion, green chilies and 2 cups of water. Bring the mixture to a boil, lower the heat and simmer until dal is cooked through, about 25~30 minutes. Then add the tempering as per the recipe below.
• You can sub red lentils or masoor dal for moong dal.
• Add 1~2 chopped tomatoes to the dal while cooking for a delicious twist to this recipe.
• Stir in 1~2 tablespoons lemon/ lime juice for a tasty finish.
• Using ghee to make the tadka will add extra flavor to the dal.

You might also like

Here are a few more palakura recipes that you might like to try:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Palakura Pesarapappu

Palakura Pesarapappu is a comforting and delicious South Indian dal that is perfect for a weeknight meal. Great to serve with rice or roti.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Side Dish

Cuisine: andhra

Servings: 6 servings

Ingredients

1x2x3x

• 1 cup Split moong dal, rinsed and drained
• 3 cups Spinach, chopped
• 1 Small Onion, chopped
• 2-3 Green chilies, slit
• 2 cups Water
• ½ teaspoon Turmeric
• To taste Salt

For Tadka/ Tempering:

• 2 teaspoons Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 2 Dry red chilies, broken
• 6 Curry leaves
• 2 Garlic cloves, either crushed or thinly sliced

Instructions

• Combine moong dal, chopped spinach, onion, green chilies and water in an Instant pot. Lock the lid and cook on 'High Pressure/ Manual' for 6-8 minutes*. Once the timer goes off, let the pressure reduce naturally.
  1 cup Split moong dal, rinsed and drained, 3 cups Spinach, chopped, 1 Small Onion, chopped, 2-3 Green chilies, slit, 2 cups Water
• Open the instant pot and whisk the cooked dal until creamy. Stir in turmeric and salt.
  ½ teaspoon Turmeric, To taste Salt

Make Tadka/ Tempering:

• Heat oil in a small saucepan, add mustard & cumin seeds, dry red chilies, curry leaves and garlic cloves. Once the seeds start to splutter, pour the tadka into the dal and mix well. Enjoy!!
  2 teaspoons Oil, ½ teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 2 Dry red chilies, broken, 6 Curry leaves, 2 Garlic cloves, either crushed or thinly sliced

Video

Notes

• Use longer cooking time if you live at higher altitude or during winters. I live in Denver which is 5280 feet (1 mile) above sea level and find that lentils & grains need more time to cook. Use shorter cooking time if you live closer to sea level and don't have any issues cooking lentils & grains.
• You can use a stove top pressure cooker instead of an Instant pot. Simply cook the dal and spinach for 2~3 whistles. 
• To make this recipe without a pressure cooker, then soak the pesara pappu for at least 30 minutes. Then in a heavy bottom pan, combine soaked dal with spinach, onion, green chilies and 2 cups of water. Bring the mixture to a boil, lower the heat and simmer until dal is cooked through, about 25~30 minutes. Then add the tempering as per the recipe.
• You can sub red lentils or masoor dal for moong dal.
• Add 1~2 chopped tomatoes to the dal while cooking for a delicious twist to this recipe.
• Stir in 1~2 tablespoons lemon/ lime juice for a tasty finish.
• Using ghee to make the tadka will add extra flavor to the dal.

Nutrition

Calories: 149kcal | Carbohydrates: 24g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 77mg | Potassium: 114mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1523IU | Vitamin C: 27mg | Calcium: 42mg | Iron: 2mg

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