Palakura Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Prepare spinach: Wash 2 large bunches of palakura (spinach). Remove tough stems.

3. 3

   Cook spinach: In a pan heat 1 tsp oil. Add 3-4 green chillies, 3 garlic cloves and spinach. Wilt on medium heat 3-4 minutes. Cool and blend coarsely.

4. 4

   Combine: Add blended spinach to partially mashed toor dal. Mix well.

5. 5

   Simmer: Cook on medium heat 8 minutes until thoroughly blended. The pappu should be deep green.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, 5 sliced garlic cloves, a pinch of asafoetida and curry leaves. Fry until garlic is golden.

8. 8

   Pour tadka: Pour sizzling tadka over the palakura pappu.

9. 9

   Adjust seasoning: Taste and add salt. Add a pinch of sugar if spinach is bitter.

10. 10

    Serve: Palakura pappu should be bright green and richly flavoured. Serve with steamed rice and ghee.