This Andhra style pappu recipe is a simple, yet delicious dish with loads of vitamin and minerals as both lentil and spinach join together in this recipe. It can be prepared as a one pot dish in pressure cooker itself to make our work easier. But I cooked the dal and palak separately, if cooked together palak gets overcooked and all the nutrients will be lost. Once I tasted this palakura pappu recipe in MGM Grand restaurant in SriKalahasti, Andhra Pradesh. It was so yummy, after that I have referred and tried so many methods for this pappu, but I could not touch the exact taste of it. I think they have some special ingredients or it comes naturally by their experience. But this is a keeper recipe for me and not only for rice, it goes well with chapathi, roti too….
1. Adjust both the chilli’s as per spiciness preferred for this Andhra style pappu recipe.
2. For variation toor dal can be replaced with moong dal, masoor dal too. Also combination of dal’s can also be used.
3. Always mash the dal well, else the spinach and dal separates and looks watery.
4. You can do the whole process in pressure cooker itself, but spinach gets overcooked and nutrients will be lost. So I cooked dal and spinach separately.
5. Addition of sugar helps to retain the green colour of the palak.
6. Tamarind water can be subsituted with 1 tbsp of lemon juice.
7. Tempering in ghee lends a wonderful flavour to this palakura pappu recipe.
8. Use curd chilli / mor milagai for tempering which adds nice flavour. But I used regular chilli only.
9. This pappu stays good for 2 days under refrigeration, as we don’t use coconut in this recipe.
10. Palak can be replaced with ridge gourd, tomato, gongura, methi leaves yellow cucumber and even mango.