Palakura Kandipappu Podikura( Spinach Yellow lentil dry Curry)

Legumes/Lentils are major vegetarian protein source. That is why they are commonly incorporated in some way in every course of Indian meal.This particular recipe incorporates leafy vegetable with Toor dal (Kandipappu). This is a dry curry. Even though these are the same ingredients in Spinach Dal this curry tastes and looks so different from Dal.Also this does not require pressure cooking.Few other similar recipes I make using pulses are Cabbage Chanadal ( Cabbage Senagapappu) curry, Drumstick leaves with Toor dal (Munagaku Kandipappu Kura), Grated Dudhi with Toor dal (Sorakaya Kandipappu Kura) etc.This is a simple recipe with out using many spices.

Nutrition: Spinach is rich in VitaminA, Iron and Folate. Also spinach is rich in antioxidants and fiber. Fiber helps in the digestion process. Toor dal is rich in proteins and it contains folic acid. Since both ingredients has folic acid ,this recipe is very good for pregnant woman.Folic acid helps prevent many birth defects in pregnant woman. The beauty of this recipe is the fiber in the spinach helps with the digestion of lentils as proteins are hard to digest.


In this recipe cooking toor dal properly is the important step.If you cook it too soft it becomes mushy and becomes like Dal.If its under cooked it’s not edible.So I tried to explain the tricks and shown in the picture when to stop cooking dal. This recipe tastes good with Rice and also with chapati. 

Servings:
Four (4)
Total time:
45 minutes
Category:
Vegetables
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1/2 cup Toordal
1 bunch spinach or roughly 4 cups leaves
Salt
Chilli powder
Mustard seeds (Aavalu)
Cumin seeds (Jeera)
2 Red chilli 
6 teaspoon oil
5 cloves garlic

Palakura Kandipappu Podikura step-by-step Recipe with Photos

1. Wash the Toor dal and soak it in warm water  for atleast 20 minutes. This will soften the dal and the dal gets cooked cooked faster.
   
2. During this time separate spinach leaves and wash them. 
   
3. Chop spinach finely.It is important to wash spinach before chopping. It will cut down the loss of essential nutrients.
   
4. Now take the toor dal in a deep vessel and add enough water. cover the vessel and boil dal.
   
5. Cook toor dal till it gets transparent and still holds the shape. It should not be broken or mushy. You can check it by picking dal in a spoon.I have shown it in the picture. If the dal is not done you will see that the centre of the dal is darker.
   
6. Take the cooked dal in a colander, drain the water and leave dal aside.Save this water and you can make Rasam out of it.
   
   
   
   
7. Heat oil in a deep pan, add mustard seeds, cumin seeds.
   
    When the seeds splutter add red chili, garlic cloves. Let the garlic brown little bit.
   
   
8. Now add the chopped spinach and cook till soft.Add salt to taste and chill powder. Mix in nicely.If you see water coming out of spinach make sure it evaporates.
   
   
   
   
9. Add the cooked Toor dal to the spinach mixture. Mix nicely so the spinach gets separated and coats dal evenly. 
   
   
   
   
10. Serve with Rice or Chapati.
    

Tips: 

• You can use pre washed spinach to cut down the time.

Related Recipes:

• Menthikura pesarapappu/ Methi Moong dal dry subji (Fenugreek split green gram dry curry)
• Cabbage senagapappu Kura (Cabbage bengal gram curry)
• Munagaku Kandipappu kura (Drumstick leaves Yellow lentil dry curry)
• Sorakaya Kandipappu Kura (Grated bottlegourd yellow lentil dry curry)
• Cauliflower senagapappu Kura (Cauliflower bangal gram dry curry)