Palakoora Pappu
An authentic vegetarian recipe from Andhra Pradesh, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Toor dal (split pigeon peas)
300g Fresh spinach (palak), roughly chopped
120g Onion, finely chopped
150g Tomatoes, chopped
3piece Green chillies, slit
10g Ginger, grated
4piece Garlic cloves
15g Tamarind paste
3g Turmeric powder
6g Red chilli powder
30ml Oil
5g Mustard seeds
4g Cumin seeds
2piece Dried red chillies
12piece Curry leaves
1g Asafoetida (hing)
7g Salt
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the toor dal thoroughly under cold water until the water runs clear. Soak for 20 minutes, then drain.
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In a pressure cooker, combine the soaked toor dal, chopped spinach, tomatoes, green chillies, grated ginger, turmeric powder, and 500 ml water. Pressure cook for 3–4 whistles until the dal is completely soft.
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Once the pressure releases, open the cooker and mash the dal and spinach together with a ladle or potato masher until you get a smooth, thick consistency. The spinach will have wilted completely into the dal.
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Add tamarind paste and red chilli powder to the cooked dal. Stir well and simmer on low heat for 5 minutes. The tamarind adds the characteristic tangy note of Andhra pappu.
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Season with salt and adjust the consistency with water if needed — the pappu should be thick but pourable, not watery.
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Prepare the tempering (tadka): heat oil in a small pan over medium-high heat. Add mustard seeds and let them splutter. Add cumin seeds, dried red chillies, and asafoetida.
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Add the garlic cloves (lightly crushed) and curry leaves. Fry for 1–2 minutes until the garlic turns golden and the curry leaves are crisp.
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Add the finely chopped onion to the tempering and cook for 4–5 minutes until golden brown.
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Pour the entire tempering over the cooked dal and stir well to combine. Simmer together for 2–3 minutes.
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Serve hot with steamed rice, a drizzle of ghee, and papad on the side.
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Chef's Tips
Cooking the spinach directly with the dal in the pressure cooker ensures the spinach flavour is fully absorbed into the dal, creating a more integrated dish than adding it later.
Tamarind is essential for authentic Andhra pappu — it provides the characteristic sourness that balances the earthiness of the dal and the bitterness of spinach.
A generous drizzle of ghee over the finished pappu before serving is traditional and significantly enhances the flavour.
Palakoora pappu thickens considerably as it cools; add a splash of hot water and reheat gently if serving later.
About This Dish
Palakoora Pappu is a traditional vegetarian dish from Andhra Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Cooking the spinach directly with the dal in the pressure cooker ensures the spinach flavour is fully absorbed into the dal, creating a more integrated dish than adding it later. - Tamarind is essential for authentic Andhra pappu — it provides the characteristic sourness that balances the earthiness of the dal and the bitterness of spinach. - A generous drizzle of ghee over the finished pappu before serving is traditional and significantly enhances the flavour. - Palakoora pappu thickens considerably as it cools; add a splash of hot water and reheat gently if serving later.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy