Palak Chana Dal Pappu Recipe
Chana dal with palak is an awesome combination. A nutritious dal with lentils and fresh spinach is a great choice for vegetarians looking for meatless dishes. I can eat lentils any time of the year and I love adding greens, such as spinach, fenugreek (methi), or amaranth to the dals I prepare.
Servings: 3
Calories: 207kcal
Ingredients
- Boil together:
- ½ cup Chana Dal/Split Bengal Gram
- ½ tsp Salt
- 1/2 tsp Turmeric
- 1½ cups Water
- For tadka:
- 1 cup Palak/Spinach, packed
- 1 small Onion, chopped finely
- 1 Green chilli, Slit
- 1 small Tomato, chopped
- 2 cloves Garlic
- 1/2 inch Ginger, grated
- 1 Dry red chilli
- 1 sprig Curry leaves
- ¼ tsp Mustard seeds
- ¼ tsp Cumin seeds
- ⅛ tsp Asafoetida
- 1 tbsp Oil
Instructions
- To make Palak Pappu with chana dal, wash chana dal well and soak for 30 mins.
- Drain the water; take a pressure cooker and add chana dal, turmeric, and one-and-a-half-cups water. Cook for about 7-8 whistles or until the dal is tender. Keep aside. When it cools down sufficiently, add ½ tsp of salt to the cooked dal and mix well.
- Heat oil in a frying pan over medium heat. Sizzle mustard and cumin seeds.
- Then add curry leaves, red chilli and hing. Sauté for a few seconds.
- Add the onion and green chilli. Fry till the onions turn translucent.
- Put in the chopped tomatoes and cook till the tomatoes soften. Add salt to taste.
- Add chopped palak and combine all the ingredients well.
- Cover and cook till the spinach wilts and all the ingredients are well incorporated.
- Remove the lid and stir in the cooked lentils.
- Simmer the spinach dal for about 5 minutes on low-medium flame, allowing all the flavours to mingle.
- Remove and serve Palakura Pappu hot with white rice or roti.