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Malabar Spinach Dal | Poi Leaves Dal | Bacchalikura Pappu With Raw Tamarind – Windhu Kitchen

Malabar Spinach Dal | Poi Leaves Dal | Bacchalikura Pappu With Raw Tamarind

  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 25m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Cup
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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


Step 1

Take out the skin and seeds from raw tamarind.

Step 2

Add 1 cup toor dal, 1/4 cup chana dal in a pressure cooker. Wash the dal and add fresh water.

Step 3

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.

Step 4

Heat 2 tablespoons oil and add 1 teaspoon jeera, 1 teaspoon mustard seeds, few dry red chilies, few curry leaves.

Step 5

Once the pressure release, take out the lid and mix it well with a spoon.

Step 6

Add 1 teaspoon salt, 1/2 cup water, and mix well.

Step 7

Add the seasoning to the dal. Mix well and cook for 2 minutes.

Step 8

Turn off the stove and serve hot with steamed rice.

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