October 2, 2006

Palak/Spinach Pappu

Fresh leaves of spinach cooked with dal.

1 bunch of fresh spinach/palak leaves cleaned, chopped and washed.
1 cup toor dal.
6 green chillis medium size.
1/4 teaspoon turmeric.
small lime size of TAMARIND.

For Tadka/Poppu:
3 teaspoons oil.
1 teaspoon mustard seeds
1 teaspoon cumin/jeera
1 teaspoon urad dal
1/4 teaspoon methi seeds
4 red chillis
1/2 medium onion chopped
6 curry leaves
2 garlic pods minced OR a pinch of hing

* Cook dal and fresh spinach/palak leaves, green chillis medium size, teaspoon turmeric in a pressure cooker or put it to boil.

* Wait till dal cools down. In a warm water soak some tamarind.

*Untill then in a kadai or pan prepare for the tadaka/poppu.

*Add the poppu/tadka and tamarind juice to dal and simmer it for to a boil.

*Serve with hot rice or roti.