Thursday 10 November 2011

Malabar Spinach Dal - Bachali Kura Pappu

Malabar Spinach Dal - Bachalikura Pappu
Malabar spinach or Bachali kura is very low in Cholesterol. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.

Bachali kura Pappu is a high protein, vegan, heart warming dish loaded with nutritious greens – Malabar spinach or Indian Spinach. These protein-rich, vibrant green, glossy leaves are thick with a spongy texture and when cut they ooze a slimy juice similar to okra. We usually cook them with masoor or tur dal or with yam (kanda bachali) and as mustard powder based stew (ava pettina pulusu).

Bachali Kura / Malabar Spinach - 2 cups  chopped
Kandi pappu / ToorDal - 1cup
Green chillies - 2 Slit lengthwise
Turmeric Powder - Apinch
Salt - to taste
Red chilli powder - 1tsp
Tamarind Juice - 2tsp
Mustard Seeds - 1tsp
Channa Dal - 1tsp
Urad Dal - 1tsp
Hing - Pinch
Red Chillies - 2
Oil -1 Tbsp

1. Pressure cook the dal and spinach together for  3 whistles.
2. Heat oil in a kadai,add mustard seeds,channadal, urad dal,redchilles and add hing .
3.Open the pressure cooker and transfer the dal into the kadai.
4.Now add tamarind juice, salt and red chilli powder.
5.Cover and let it simmer for 5 minutes.
6.Serve with hot ricea and dollop of ghee.

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