Palakura Pappu (పాలకూర పప్పు)

Palakura Pappu is the everyday dal of Andhra Pradesh and Telangana — toor lentils braised with a generous heap of fresh spinach, tamarind, and a sizzling tempering of mustard seeds, dried red chillies, and curry leaves that is poured over at the last moment. This is the kind of deeply satisfying dish served daily with hot rice and papad at Telugu family tables.

Serves: 4

Ingredients

For the dal:

• 200g (1 cup) toor dal (split pigeon peas), rinsed well
• 300g (10.5 oz) fresh spinach (palakura), roughly chopped
• 1 medium tomato, chopped
• 1 medium onion, finely chopped
• 4 green chillies, slit lengthways
• 3 cloves garlic, crushed
• 2 tbsp (30ml) tamarind paste
• 1/2 tsp ground turmeric
• Salt to taste
• 600ml (2.5 cups) water

Tempering (tadka):

• 2 tbsp (30ml) ghee or neutral oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 8-10 fresh curry leaves
• 3 dried red chillies (Guntur or Kashmiri)
• 2 cloves garlic, thinly sliced
• 1/4 tsp asafoetida (hing)

To serve:

• Steamed rice and papad

Instructions

1. Combine the rinsed toor dal, chopped tomato, onion, green chillies, crushed garlic, turmeric, and water in a pressure cooker or heavy pot. If using a pressure cooker, cook on high pressure for 3 whistles (about 12 minutes), then allow natural release. If using a pot, bring to a boil, skim foam, then cover and simmer 35-40 minutes until the dal is completely soft.
2. Mash the cooked dal lightly with the back of a spoon — leave some texture. Stir in the tamarind paste and salt. Add water if needed to reach a pourable but not thin consistency.
3. Add the chopped spinach to the hot dal and stir over medium heat for 5-6 minutes until completely wilted and incorporated. The spinach will cook down dramatically.
4. Taste for salt and tamarind — Andhra dal is typically quite tart.
5. For the tempering, heat ghee in a small pan over high heat. Add mustard seeds — when they splutter, add cumin seeds, dried red chillies, sliced garlic, and curry leaves. Fry 30-45 seconds until the garlic is lightly golden and the chillies darken. Add asafoetida and immediately pour the sizzling tempering over the dal.
6. Stir gently and serve immediately with steamed rice and crisp papad.

Cook's Notes: Guntur dried red chillies are traditional and give a distinctive fruity heat — they are available at Indian grocery stores. A small piece of jaggery added with the tamarind balances the sourness if the tamarind is very sharp.