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.
Print
Pin
Ingredients
- 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
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!