🥄 Introduction: Why You’ll Love This Palak Dal Recipe
If you’re craving something comforting, nutritious, and soul-satisfying, this South Indian Spinach Dal (also known as Palak Pappu in Telugu cuisine) is the ultimate choice. Made with a combination of toor dal (pigeon peas) and chana dal (Bengal gram), this dal is simmered with fresh spinach (palak) and finished with a flavorful tempering of garlic, mustard seeds, cumin, and curry leaves.
This dal is:
- High in protein and fiber
- Naturally gluten-free
- Vegan (if served without ghee)
- Ideal for meal prep
- A delicious way to include leafy greens in your diet
📋 Quick Overview
- Prep Time: 10 minutes
- Soaking Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Servings: 4
- Calories per Serving: 250 kcal (approx.)
🛒 Ingredients Breakdown
Here’s what you’ll need to make this authentic palak dal recipe:
🌾 For Soaking:
- 1 cup toor dal – Rich in protein and forms the base.
- ½ cup chana dal – Adds texture and depth of flavor.
- Water – For rinsing and soaking.
🍲 For Pressure Cooking:
- Soaked dals
- 1 cup chopped palak (spinach) – Adds freshness and nutrients.
- ½ teaspoon turmeric powder – A natural anti-inflammatory and adds golden color.
- 4-5 green chilies – Adjust according to your spice level.
- 2 cups water – For cooking the dal.
- 1 teaspoon oil – Helps prevent dal from foaming during pressure cooking.
🍋 For Tamarind Pulp:
- Lemon-sized tamarind – Adds that signature tang.
- ½ cup hot water – Helps soften the tamarind for pulp extraction.
🌶 For Tempering (Tadka):
- 1 tablespoon oil – Use sesame oil or regular cooking oil.
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 garlic cloves (crushed) – Adds flavor and depth.
- A pinch of hing (asafoetida) – Aids digestion and adds a unique aroma.
- Fresh curry leaves – For an authentic South Indian touch.
👩🍳 Step-by-Step Instructions
✅ Step 1: Soak the Dals
- Rinse toor dal and chana dal 3-4 times until the water runs clear.
- Soak the dals in enough water for at least 30 minutes.
🔥 Pro Tip: Soaking not only speeds up cooking time but also improves digestion and texture.
✅ Step 2: Prepare Tamarind Pulp
- Soak lemon-sized tamarind in ½ cup hot water for 10 minutes.
- Extract the pulp by squeezing it with your hands and straining out the fibers and seeds.
✅ Step 3: Pressure Cook the Dal
- In a pressure cooker, combine the soaked dals, chopped spinach, turmeric powder, green chilies, oil, and 2 cups of water.
- Cook on low flame for 8 whistles or until the dals are fully soft.
- Allow the pressure to release naturally.
- Whisk the cooked dal until smooth and creamy, but still a bit chunky.
🌿 Optional: Add more water to adjust the consistency based on your preference.
✅ Step 4: Add Tamarind Pulp & Salt
- Pour the tamarind pulp into the cooked dal.
- Add salt to taste and mix well.
- Let it simmer for a couple of minutes to allow flavors to blend.
✅ Step 5: Prepare the Tempering (Tadka)
- Heat 1 tablespoon oil in a small pan.
- Add mustard seeds and let them splutter.
- Add cumin seeds and sauté for a few seconds.
- Add crushed garlic and sauté until golden brown.
- Add hing and curry leaves; sauté for 5-10 seconds.
- Pour this tempering over the dal and give it a gentle mix.
✨ This tempering is what transforms a simple dal into a flavor-packed dish!
✅ Step 6: Simmer & Serve
- Let the dal simmer on low heat for 5-7 minutes.
- Serve hot with steamed rice, a spoonful of ghee, and a side of crispy fried potatoes or banana fry.
🧂 Serving Suggestions
This dal is versatile and can be served in many ways:
- Traditional Meal: Steamed rice, ghee, papad, and a veggie fry.
- Light Dinner: Serve as soup with toasted bread.
- Lunch Box Idea: Pair with jeera rice and roasted papad.
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🧘♀️ Health Benefits of Spinach Dal
This South Indian dal is not just delicious, it’s also super healthy:
- High in plant-based protein from toor and chana dals
- Iron and calcium from spinach
- Antioxidants and fiber aid digestion
- Low in calories, high in nutrition
- Naturally gluten-free and vegan (if ghee is skipped)
It’s a great dish for kids, adults, and anyone following a balanced Indian diet.
🌶 Variations You Can Try
- Add tomatoes for extra tang.
- Use moong dal instead of chana for a lighter version.
- Add red chili powder for more heat.
- Include vegetables like bottle gourd or carrots.
🥘 Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Add a splash of water and heat on the stove or microwave.
- Freeze: Portion into freezer-safe containers and freeze for up to 1 month.
🌍 Regional Names & Cultural Significance
This recipe is popular across many South Indian states and goes by different names:
- Palakura Pappu – Telugu (Andhra/Telangana)
- Keerai Paruppu – Tamil Nadu
- Dal Palak – Karnataka and broader regions
Often served during daily meals, festivals, or even pregnancy diets, it’s a staple of home-cooked comfort food.
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📽 Bonus: Cooking Video
If you have a YouTube or Instagram video, embed it here for visual learners. It improves dwell time and boosts SEO!
❓ FAQs
Can I use only toor dal instead of mixing chana dal?
Yes! You can use just toor dal for a smoother texture. Chana dal adds a bit of bite and depth.
Is this dal recipe spicy?
It’s mildly spiced. Adjust green chilies to your heat preference.
Can I skip tamarind?
You can substitute with lemon juice, but tamarind gives the authentic tang.
What can I serve this with besides rice?
You can serve it with roti, quinoa, or even millets for a healthy twist.
Can I make this in an Instant Pot?
Yes, pressure cook on high for 10 minutes with natural pressure release.
📝 Recipe Card – South Indian Spinach Dal
markdownCopyEdit**South Indian Spinach Dal (Palakura Pappu)**
- **Prep Time:** 10 minutes
- **Cook Time:** 20 minutes
- **Soaking Time:** 30 minutes
- **Total Time:** 1 hour
- **Servings:** 4
- **Calories per Serving:** 250 kcal
### Ingredients:
- 1 cup toor dal
- ½ cup chana dal
- 1 cup chopped palak
- 4-5 green chilies
- ½ tsp turmeric
- 2 cups water
- 1 tsp oil
**Tamarind Pulp:**
- Lemon-sized tamarind
- ½ cup hot water
**Tempering:**
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 5-6 crushed garlic cloves
- Hing (pinch)
- Curry leaves
### Instructions:
1. Soak dals for 30 mins.
2. Cook dals with spinach, turmeric, and chilies – 8 whistles.
3. Add tamarind pulp, salt – simmer.
4. Prepare tadka – pour over dal.
5. Simmer, serve hot with rice and ghee.
🧾 Nutritional Info (Per Serving Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 11 g |
| Carbohydrates | 30 g |
| Fiber | 7 g |
| Fat | 7 g |
| Iron | 15% DV |
| Calcium | 10% DV |
📌 Final Thoughts
This South Indian Spinach Dal is a timeless recipe that nourishes the body and comforts the soul. Whether you’re looking for a weeknight dinner idea or a simple yet satisfying lunch option, this dal fits every mood and every meal.
Don’t forget to top it with ghee and serve with your favorite fry or papad. Pure bliss in every bite!
📣 Share Your Version
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