Malabar Spinach Dal | Poi Leaves Dal | Bacchalikura Pappu With Raw Tamarind2021-02-25
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
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(5 / 5)
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This information is per serving.
Serving Size1 Cup
Bacchala Kura Pappu is a high protein, vegan, heartwarming dish loaded with nutritious greens. It is one of the traditional dal recipes done with Malabar spinach ( bacchala Kura ), toor dal, and raw tamarind. This recipe goes well either with rice or roti and is loaded with protein.
Ingredients (For Dal)
- 2 Bunches Bacchalikura (Poi Leaves)
- 1/4 Cup Raw Tamarind
- 1 Cup Toor Dal
- 1/4 Cup Chana Dal
- 1/2 Cup Chopped Onion
- 1/2 Teaspoon Turmeric Powder
- 2 Teaspoons Green Chili Paste
- 1 Teaspoon Ginger Garlic Paste
- 1 Teaspoon Salt
Ingredients (For Seasoning)
- 2 Tablespoons Oil
- 1 Teaspoon Jeera
- 1 Teaspoon Mustard Seeds
- Few Dry Red Chilies
- Few Curry Leaves
Take out the skin and seeds from raw tamarind.
Add 1 cup toor dal, 1/4 cup chana dal in a pressure cooker. Wash the dal and add fresh water.
Add 1/2 cup chopped onion, chopped poi leaves, 1/4 cup raw tamarind, 1/2 teaspoon turmeric powder, 2 teaspoons green chili paste, 1 teaspoon ginger garlic paste, and close the pressure cooker lid. Cook up to 3 whistles.
Heat 2 tablespoons oil and add 1 teaspoon jeera, 1 teaspoon mustard seeds, few dry red chilies, few curry leaves.
Once the pressure release, take out the lid and mix it well with a spoon.
Add 1 teaspoon salt, 1/2 cup water, and mix well.
Add the seasoning to the dal. Mix well and cook for 2 minutes.
Turn off the stove and serve hot with steamed rice.