Plant It Forward

Bachali Kura Pappu (Malabar Spinach Dal)

Bachali Kura Pappu (Malabar Spinach Dal)

Some of these ingredients might not be familiar to you, but if you have time, visit the groceries in the Mahatma Gandhi District around Hillcroft and got exploring. I recommend visiting Chandrika Masala and talking to the owner there. http://www.chandrikamasala.com/

Ingredients

  • 1 small cup tur dal/red gram dal/kandi pappu
  • 2 cups chopped and tightly packed Malabar spinach
  • 1 onion, chopped
  • Big pinch turmeric powder
  • 2-3 green chilies, slit lengthwise
  • ½ tsp chopped ginger
  • Salt to taste
  • 2 cups water
  • 1 Tablespoon tamarind paste
  • For seasoning
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dal/minappa pappu, split gram dal (optional)
  • 3-4 garlic cloves, crushed
  • 2 dry red chilies, de-seed and tear
  • 10-12 fresh curry leaves
  • 2-3 teaspoons oil

Instructions

  1. In a pressure cooker, place dal, Malabar spinach, onions, green chilies, ginger and turmeric powder. Add 2 cups of water and pressure cook. If cooking over stove top, cook till the dal is almost cooked.
  2. Heat oil in a heavy bottomed vessel, add mustard seeds and as they jump around, add cumin seeds, urad dal, garlic, red chilies and curry leaves and stir fry for half a minute.
  3. Add this to the pressure cooked dal along with salt and combine. Add tamarind paste with 1/2 cup of water and cook on slow to medium flame for 7-10 minutes without lid or until you get the consistency of your choice.
  4. Serve with white rice and a stir fry dish.

Notes

http://www.sailusfood.com/2011/01/10/bachali-kura-pappu-malabar-spinach-dal/

https://plant-it-forward.org/bachali-kura-pappu-malabar-spinach-dal/