Palakoora Pappu

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Recipe

Ingredients

1 cup	toor dal (pigeon peas)
2 cups	fresh spinach leaves
1 medium	onion, finely chopped
2 medium	tomatoes, chopped
2 pieces	green chilies, slit
1 teaspoon	turmeric powder
—	salt to taste
1 tablespoon	ghee or oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2	dried red chilies
1 pinch	asafoetida (hing)
1 sprig	curry leaves
1 teaspoon	red chili powder
3 cups	water

Instructions

1. 1 Wash the toor dal thoroughly and soak it in water for 15 minutes.
2. 2 In a pressure cooker, add the soaked toor dal, spinach leaves, chopped onions, tomatoes, green chilies, turmeric powder, and 3 cups of water.
3. 3 Pressure cook for 3-4 whistles or until the dal is soft and cooked.
4. 4 Once the pressure releases, open the cooker and mash the dal-spinach mixture slightly with a ladle.
5. 5 Add salt to taste and mix well.
6. 6 In a small pan, heat ghee or oil over medium heat.
7. 7 Add mustard seeds and let them splutter.
8. 8 Add cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
9. 9 Pour this tempering over the cooked dal-spinach mixture and mix well.
10. 10 Add red chili powder and adjust seasoning as needed.
11. 11 Simmer the pappu for a few more minutes to blend the flavors.
12. 12 Serve hot with steamed rice or roti.