Palakoora Pappu

Wash the toor dal thoroughly under cold water until the water runs clear. Soak for 20 minutes, then drain.

In a pressure cooker, combine the soaked toor dal, chopped spinach, tomatoes, green chillies, grated ginger, turmeric powder, and 500 ml water. Pressure cook for 3–4 whistles until the dal is completely soft.

Once the pressure releases, open the cooker and mash the dal and spinach together with a ladle or potato masher until you get a smooth, thick consistency. The spinach will have wilted completely into the dal.

Add tamarind paste and red chilli powder to the cooked dal. Stir well and simmer on low heat for 5 minutes. The tamarind adds the characteristic tangy note of Andhra pappu.

Season with salt and adjust the consistency with water if needed — the pappu should be thick but pourable, not watery.

Prepare the tempering (tadka): heat oil in a small pan over medium-high heat. Add mustard seeds and let them splutter. Add cumin seeds, dried red chillies, and asafoetida.

Add the garlic cloves (lightly crushed) and curry leaves. Fry for 1–2 minutes until the garlic turns golden and the curry leaves are crisp.

Add the finely chopped onion to the tempering and cook for 4–5 minutes until golden brown.

Pour the entire tempering over the cooked dal and stir well to combine. Simmer together for 2–3 minutes.

Serve hot with steamed rice, a drizzle of ghee, and papad on the side.