Palak Pappu Recipe, How to make Spinach Dal

Ingredients

• 100 g (½ cup)moong dal
• 360 ml (1½ cups)water
• ¼ teaspoonturmeric powder
• 7.5 ml (1½ teaspoons)Indian sesame oil (gingelly oil)
• ¼ teaspoonmustard seeds
• ¼ teaspooncumin seeds
• 3dried red chillies
• 2 sprigscurry leaves
• ¼ teaspoonasafoetida (hing)
• 1 onion, finely chopped (about 75 g; ½ cup)onion
• 6 cloves, finely choppedgarlic
• 2, choppedgreen chillies
• 2 tomatoes, chopped (about 120 ml; ½ cup)tomatoes
• 1 teaspoonsalt
• 1 teaspoonsambar powder
• 1 teaspooncoriander powder
• 90 g (3 cups), choppedpalak (spinach)
• 1 teaspoonghee

Instructions

1. 1

   Cook the dal

   Pressure-cook the moong dal with the water and turmeric for 4 whistles. Let the pressure release naturally, then set the cooked dal aside.

2. 2

   Temper the spices

   Heat the oil in a pan. Add the mustard seeds, cumin seeds, dried red chillies, curry leaves and asafoetida; cook until the mustard seeds crackle.

3. 3

   Soften the aromatics

   Add the green chillies, onion and garlic. Sauté until the onion is soft and lightly browned and the garlic is browned too.

4. 4

   Cook the tomatoes

   Add the tomatoes and salt, then cook for 3–4 minutes until the tomatoes are soft and mushy. Stir in the sambar powder and coriander powder and sauté for 1 minute.

5. 5

   Wilt the spinach

   Add the chopped palak and sauté for 2–3 minutes, until it has wilted and cooked through.

6. 6

   Simmer the curry

   Stir in the cooked dal and simmer for a couple of minutes. If the curry is very thick, loosen it with a little hot water.

7. 7

   Finish with ghee

   Add the ghee and mix well. The dal is ready to serve.

8. 8

   Serve hot

   Serve the palak pappu hot with rice and ghee.

What is palak pappu?

Palak pappu is an Andhra-style dal, or lentil curry, made with spinach. Pappu is a familiar part of Andhra home cooking, where lentils are cooked until tender and paired with vegetables and a seasoned tempering.

This version uses mild, creamy moong dal with spinach, tomato and spice powders. The final spoonful of ghee rounds out the flavours, making it a natural match for rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 6g protein, 17g carbs, 4g fat.

The moong dal and rice served alongside it provide most of the carbohydrates, while sesame oil and ghee contribute most of the fat. The dal supplies some protein, with spinach adding further nutrients. Pair a serving with a generous amount of spinach or another vegetable, and choose a rice portion that suits your appetite.

The ingredients that build flavour

Moong dal: cooking it separately with turmeric gives you tender lentils ready to blend into the curry. Allow the pressure cooker to release naturally before opening it.

Tempering: mustard seeds, cumin, dried chillies, curry leaves and asafoetida flavour the sesame oil. Let the mustard seeds crackle before adding the other aromatics.

Spinach: chopped palak cooks quickly once it meets the hot pan. The short sauté keeps it integrated into the curry rather than needing a long separate cook.

Getting the base right

Onion and garlic: give them time to soften and brown lightly before adding the tomatoes. This builds the savoury base the dal needs.

Tomatoes: cook them until they are mushy, then give the spice powders their brief minute in the pan. The salt goes in with the tomatoes, as directed in the method.

Texture and consistency

The cooked dal thickens the curry, so judge its consistency after you stir it into the spinach mixture. Simmer for a couple of minutes to bring everything together.

If the result is very thick, add a little hot water and mix again. Add it gradually so the dal stays hearty rather than becoming too thin.

Timing the spinach

Add the palak after the tomato and spice base is cooked. Sauté it for 2–3 minutes, until it has wilted and cooked well, before stirring in the dal.

The overall recipe takes 40 minutes, including cooking the lentils. The dal's pressure release is natural, so allow it to finish before continuing with the cooked lentils.

Serving palak pappu

Serve it hot with rice, as suggested in the recipe, and finish the serving with ghee if you like. The rice makes a simple, filling pairing for the soft lentil curry.

You can also put out extra hot water at the table to adjust the curry's consistency in the bowl. Stir the ghee through just before serving for an even finish.

Recipe notes & tips

• Rinse the moong dal before cooking if it needs cleaning.
• Wait for the pressure to release naturally before opening the cooker.
• Have the onion, garlic and chillies chopped before starting the tempering.
• Let the mustard seeds crackle to mark the start of the tempering.
• Add hot water a little at a time if the finished dal is too thick.
• Serve the curry hot with rice and ghee.

Variations

• Adjust the heat: use fewer green or dried chillies for a milder curry.
• Use another dal: substitute a similar quantity of another lentil, allowing for its own cooking time.
• Add extra greens: replace some of the palak with another chopped leafy green.
• Change the finish: leave out the ghee for a dairy-free serving.
• Make it thinner: stir in a little hot water at the end until it reaches your preferred consistency.

Common mistakes to avoid

• Opening the cooker too soon: wait for the pressure to release naturally before taking out the dal.
• Adding spinach before the tomato base is ready: cook the tomatoes until mushy first.
• Burning the aromatics: sauté the onion and garlic until browned, not scorched.
• Overcooking the palak: sauté it for 2–3 minutes, just until wilted and cooked.
• Adding too much water at once: loosen the thick curry gradually with hot water.
• Skipping the final mix: stir in the ghee so it is distributed through the dal.

How to store

Refrigerate leftover palak pappu in a covered container and use within 3 days. Reheat it in a pan over a low heat, stirring and adding a splash of water if it has thickened; heat until piping hot.

Frequently asked questions