Palakura podi pappu Recipe

Cooking Directions

• STEP 1.Wash and soak the toor dal for 30 minutes. Drain the water and transfer the dal to a pressure cooker.
• STEP 2.Add chopped spinach, turmeric powder, salt, and water to the pressure cooker. Cook for 4-5 whistles or until the dal is soft and cooked.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and dry red chilies. Once the seeds start to splutter, add curry leaves and hing.
• STEP 4.Add the cooked dal to the pan and mix well. Cook for a few minutes until the flavors blend together.
• STEP 5.In a separate pan, dry roast the urad dal, chana dal, coriander seeds, cumin seeds, and red chilies until fragrant. Allow it to cool and grind into a coarse powder.
• STEP 6.Add the ground spice powder to the dal and mix well. Cook for another 2-3 minutes.
• STEP 7.Serve hot with steamed rice or roti.
• STEP 8.Enjoy the delicious and nutritious Palakura Podi Pappu!

Cooking Tips

• Soaking the dal helps in faster cooking and better digestion.
• Adjust the spice level according to your preference by adding more or fewer red chilies.
• You can add a squeeze of lemon juice for a tangy flavor.
• Garnish with fresh coriander leaves for added freshness.

Storage and Serving

• Palakura Podi Pappu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dal before serving and add a little water if needed to adjust the consistency.
• Serve the dal with steamed rice, ghee, and a side of pickle for a complete meal.