Palakura pesarapappu

Palakura  Pappu is a famous south indian dish made with spinach and toordal.Spinach dal with a spoon of ghee and Uramirapakaya (chillie dipped in yogurt and sun dried) emm brings water into my mouth.My mother used to make it.However recently i learned from one of my cousin a different variety with moongdal.It was equally delicious.As a child i didnt have the appetite for  leafy veggies.so i dont know much varieties to cook for my children now.However this dal i liked very much and i make it often as spinach is very good for health.



Ingredients:

• one small onion chopped into small pieces

• 4 green chillies chopped first lenght wise and then into small pieces

• one teaspoon ginger garlic paste

• moongdal(pesarapappu) one small cup soaked in water

• Palak

Take oil in a skillet ,when the oil is hot add mustard seeds ,chanadal,cumin seeds,redchillie after the seeds start to splutter add curry leaves.add onion and green chillie and saute.add turmeric a pinch ,and one teaspoon salt and saute.add one teaspoon ginger garlic paste and saute agin until the onion look glazed.then add the coarsely chopped palak leaves and saute until the palak looks wilted.Now add the presoaked moongdal and saute till the palak and the dal are mixed.add a very small amount of water and cover and let it cook in lowflame.keep it on lowflame for 10more minutes,sauting in between so the dal doesnt stick to the skillet.Adjust the salt& add red chillie powder and turn of the power.Garnish with cilantro.Tastes good with rice. 

 

 

Nutritional value:Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.