This Andhra Style Palak Pappu is a sour, spicy dal that comes from Andhra Pradesh. It’s a South Indian staple that’s made with toor dal and palak and has the wonderful flavours of onion, tomatoes, garlic and chilli. This is comfort in a bowl!
If you've ever had Andhra meals at Bengaluru's famous Nagarjuna Restaurant, then you know what I'm talking about. This palak pappu is an Andhra-style dal preparation that’s got the incredible flavors of onion, tomatoes, garlic and chilli, along with creamy palak in every bite. It’s a hearty and healthy dish that pairs perfectly with steamed rice and a warm spoonful of ghee for the most comforting weeknight meal.
Dal is a staple in our Indian household, and I’m always looking for ways to spice up my everyday dal with new flavours or preparation styles. It’s incredibly simple to make – just a simple pressure cook and tempering is all you have to do. With this recipe, you can enjoy that Nagarjuna pappu right at home!
Ingredients You'll Need to make Andhra Palak Pappu
- For the dal:
- Dal – This recipe calls for toor/arhar dal
- Garlic – We don’t skimp on the garlic in this recipe, using 10 big cloves here!
- Spinach – Using about 100 grams of chopped spinach here. Be sure to rinse and wash away the dirt before you use it
- Onion – 1 large onion, chopped
- Tomato – 1 large tomato, chopped
- Green Chillies – I have used 5 green chillies slit lengthwise, but you can adjust this to your liking
- For the tempering:
- Ghee – 2 heaped teaspons
- Mustard Seeds - 1 teaspoon
- Cumin Seeds – 1 teaspoon
- Curry Leaves - Just a sprig for the flavour and aroma
- Hing – ¼ teaspoon
- Whole Garlic Cloves – 6 cloves (yes, more garlic! It really makes this recipe!)
- Dry Red Chilli - 2 to 3 for tempering
How to make Andhra Palak Pappu
1. Rinse the Toor Dal thoroughly and wash it in water about 2-3 times. Drain the water. In a pressure cooker, add the soaked Toor Dal, water, and turmeric powder.
2. Pressure cook for about 20 minutes or until the dal is soft and cooked (around 4 whistles). Allow the pressure to release naturally.
3. Once the pressure has released from the cooker, open it and add the crushed garlic, spinach, chopped onion, tomato, green chillies, and salt to the cooked dal. Mix well.
4. Pressure cook for 1 more whistle or cook for about 6 minutes. Let the pressure release naturally. Open the cooker and mash the dal using a spoon or a masher until desired consistency is achieved.
5. Heat ghee and oil over medium heat in a separate frying pan. Add mustard seeds and cumin seeds. Let them crackle. Add hing, whole garlic cloves, curry leaves and dry red chillies to the pan. Fry until the garlic turns golden brown.
6. Pour the tempering into the cooked dal and mix well. Bring the dal to a simmer. Add water to adjust the consistency if needed. Adjust the seasoning according to your taste. Cook for an additional 3-4 minutes, allowing the flavours to meld together. Serve hot Palak Pappu with steamed rice or roti.
If you’re thinking about what to make for lunch or dinner this week – you’ve got to try out this Andhra Style Palak Pappu. When I have some more time on my hands, I serve this on a banana leaf with steamed rice, ghee, podi, pappadum, and pickle and it’s the most divine experience digging in with our hands. The flavours, the textures, and everything so fresh & hot – it’s perfect I’m getting excited to make this just thinking about it!
If you’re looking for more of my Nagarjuna-style recipes, check out my Andhra Chili Chicken recipe. You can also check out my Dhaba-style Dal with Double Tadka.
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Andhra Style Palak Pappu
Ingredients
For the Dal
- ¾ Cup Toor Dal
- 1 ¾ Cup Water
- ¼ Teaspoon Turmeric Powder
- 10 Cloves Garlic
- 100 Grams Spinach
- 1 Onion chopped
- 1 Tomato chopped
- 5 Green Chillies slit
- 1 ½ Teaspoon Salt
For the Tempering:
- 1 Teaspoon Ghee
- 1 Teaspoon Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin seeds
- ¼ Teaspoon Hing optional
- 1 Sprig Curry Leaves
- 6 Whole Garlic cloves
- 2-3 Dry red chilli broken in half
Instructions
For the Dal:
- Rinse the Toor Dal thoroughly and wash it in water about 2-3 times. Drain the water.
- In a pressure cooker, add the soaked Toor Dal, water, and turmeric powder. Pressure cook for about 20 minutes or until the dal is soft and cooked (around 4 whistles). Allow the pressure to release naturally.
- Once the pressure has released from the cooker, open it and add the crushed garlic, spinach, chopped onion, tomato, green chillies, and salt to the cooked dal. Mix well.
- Pressure cook for 1 more whistle or cook for about 6 minutes. Let the pressure release naturally.
- Open the cooker and mash the dal using a spoon or a masher until desired consistency is achieved.
For the Tempering:
- In a separate frying pan, heat ghee and oil over medium heat. Add mustard seeds and cumin seeds. Let them crackle. Add hing, whole garlic cloves, curry leaves and dry red chillies to the pan. Fry until the garlic turns golden brown.
- Pour the tempering into the cooked dal and mix well.
- Bring the dal to a simmer. Add water to adjust the consistency if needed. Adjust the seasoning according to your taste. Cook for an additional 3-4 minutes, allowing the flavours to meld together. Serve hot Palak Pappu with steamed rice or roti.
Izra says
Absolutely loved this. Measurements were on point. And so quick and easy. Thank you!