Bachali Kura Pappu: Malabar Spinach Dal
This flavorful South Indian dal made with Malabar spinach and lentils, is nutritious! Enjoy with hot roti or steamed rice and ghee.
Servings 2
Calories 234kcal
Ingredients
- 1 Cup Malabar Spinach Fine cut
- 1/2 Cup Onion Fine cut
- 1 Tablespoon Ginger Fresh, grated
- 1/2 Teaspoon Tamarind Paste
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Sea Salt Or to taste
- 1 Tablespoon Rice Bran Oil
- 1/4 Cup Cilantro Fine cut
Tempering
- 6 Leaves Curry Leaves
- 1 Green Chili Pepper
- 1/4 Teaspoon Dry Red Chili
- 1 Teaspoon Urad Dal
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
Lentils
- 1/2 Cup Toor Dal
- 1 Cup Filtered water
Instructions
- Pressure cook lentils in Instant Pot (IP) using the pot-in-pot method: Add 3/4th cup of water to the IP container and set the dish containing washed toor dal, with about an inch of water covering the lentils. Cook at high pressure for 25 minutes and allow for natural release. Set aside when done.
- In the meantime, heat oil in a pan on a stove top. Add tempering ingredients (curry leaves, cumin and mustard seeds, urad dal, red and green chili peppers) and let mustard seeds pop. Now add onion and ginger and sauté till onions are slightly brown. Add turmeric powder, salt, mix well.
- Add Malabar spinach and sauté for 2-3 minutes.
- Add pressure cooked dal, tamarind paste, mix well and cook for a minute. Garnish with fresh cilantro.
- Mix well and transfer to serving container.
Notes
Great with hot roti or steamed rice and ghee.
*Use organic ingredients wherever possible
Nutrition
Serving: 125g | Calories: 234kcal | Carbohydrates: 31g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 655mg | Potassium: 221mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2157IU | Vitamin C: 140mg | Calcium: 98mg | Iron: 3mg