Palak palle recipe
Learn how to make Palak palle or palak dal, a flavorful dal recipe, with a detailed explanation accompanied by step-by-step pictures. This dal, resembling the Andhra-style palak kura pappu, is a popular dish from North Karnataka. Palak palle is commonly served as a side dish with jowar roti (jolada rotti), rice roti, chapathi, or rice. The recipe includes palak leaves (spinach leaves), toor dal, onion, garlic, and a few other spices. Palak palle is also known as palak byali and bele palle. Palak, being highly nutritious, offers numerous health benefits. In North Karnataka, "palle" is a general term used for curries prepared with vegetables or lentils, hence the name "palak palle" for this dal recipe. There are two variations of palak palle recipes— one involves adding pre-cooked dal, while the other involves cooking the dal along with other ingredients.
Ingredients
- 1 big bunch palak leaves (spinach leaves)
- 1 cup toor dal
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 red chili (optional)
- 2 pinch of turmeric powder
- A pinch of asafoetida
- 4 – 5 curry leaves
- 1 – 2 green chili
- 4 cloves garlic
- 1cm length ginger
- 1 onion
- 1 tomato (optional)
- 1 tsp lemon juice
- 1/2 tsp cumin powder
- Salt as per your taste
Instructions
- Rinse the toor dal and pressure cook it until mushy. Add a pinch of turmeric powder and few drops of oil while cooking the dal.
- Take oil in a cooker and heat it. Add in mustard seeds, cumin seeds and whole red chili.
- When mustard seed splutters, add in asafoetida, turmeric powder and curry leaves.
- Next add in slit green chili, finely chopped garlic and ginger. Saute it for a while.
- Add in chopped onion. Saute until onions are translucent.
- Add in chopped tomato. Please note tomato is an optional ingredient in palak palle.
- Add in salt and fry until tomatoes are mushy.
- Add in chopped palak leaves and fry them for a while.
- Fry the palak leaves until soft. Cover and cook for few minutes.
- Next add in cooked toor dal.
- Mix it well, add in required water and bring it to boil.
- At the end adjust the salt, add in cumin powder and little lemon juice. Please note adding lemon juice is optional. Serve it with jowar roti or chapathi or rice.
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