Palakura Pappu

Ingredients

• - 1 cup toor dal
• - 250g spinach (palakura)
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Prepare spinach: Wash 2 large bunches of palakura (spinach). Remove tough stems.
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. Combine: Add blended spinach to partially mashed toor dal. Mix well.
5. Simmer: Cook on medium heat 8 minutes until thoroughly blended. The pappu should be deep green.
6. Make ghee tadka: Heat 2 tbsp ghee until hot.
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. Pour tadka: Pour sizzling tadka over the palakura pappu.
9. Adjust seasoning: Taste and add salt. Add a pinch of sugar if spinach is bitter.
10. Serve: Palakura pappu should be bright green and richly flavoured. Serve with steamed rice and ghee.