Mango Spinach Dal

Mamidikaya Palakura Pappu.

Spinach and mango is a very good combination. Here, toor dal is cooked till soft and mango is chopped up and pressure cooked as well. Oil is tempered with spices and spinach is briefly fried before adding cooked toor dal and mango. The dal is boiled for couple of minutes and served with steamed rice and dollop of ghee.
Makes: around 5 Servings of Mango Spinach Dal.

Ingredients:

Spinach 2 Cups Packed
Raw Mango 1 Small
Toor Dal 1 Cup
Garlic 4 cloves
Green Chiles 4
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chiles 4
Asafoetida a pinch
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Wash toor dal under fresh water to remove any dirt.
Peel, remove pit and chop raw mango into small cubes.
Remove stems, wash and slice the green chiles.

Place washed dal in a vessel and pour 3 cups of water.
Place chopped mango in a vessel along with green chiles and pour around quarter cup of water.
Pressure cook both the dal and the mango at the same time but in different vessels for 3 whistles.

Wash and roughly chop spinach leaves.
Peel and lightly mash the garlic cloves.

Heat oil in a small pan, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add spinach, turmeric powder and salt.
Fry till spinach leaves leave water and wilt.
Then stir in cooked toor dal and cooked mango.
Cook on low flame for around 3 minutes.
Serve spinach leaves mango dal with steamed rice and crispy papad.
Notes: Make sure to cook the dal and raw mango well.

Suggestions: Make sure dal is perfectly cooked before adding cooked mango for dal doesn’t cook once mango is added. Add fresh chopped green chiles to tempering for more spice.
Variations: Alternatively, mango pieces and toor dal can be cooked separately in a sauce pot with boiling water. Chopped onion can also be added along with the tempering.
Other Names: Mango Spinach Dal, Mamidikaya Palakura Pappu.

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Spinach Rice

Palakura Annam.

Oil is tempered with whole garam masala and onion is cooked in it. Spinach is chopped and added to the tempered oil along with garbanzo. Soaked rice is added to the pot and cooked in equal parts of milk and water. Spinach rice is finished with garam masala and served hot with raita.
Makes: around 3 Servings of Spinach Rice.

Ingredients:

Basmati Rice 1 1/2 cups
Spinach 2 Cups Packed
Boiled Garbanzo / Chickpeas 1/2 Cup
Onion 1 Large
Green Chillies 3
Ginger 1 1/2 inch piece
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch stick
Bay Leaf 1
Coriander Powder 1 tsp
Red Chile Powder 1/2 tsp
Garam Masala Powder 1/4 tsp
Milk 1 Cup
Salt to taste
Oil 2 tbsps

Method of preparation:

Soak the rice in water for half an hour and strain the rice.
Wash and finely chop spinach leaves.
Peel, wash and slice the onions.
Remove stems, wash and slit green chillies into two.
Peel, wash and mince the ginger.

Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.
When seeds start to change color, add sliced onion, minced ginger and green chillies.
When onion turns translucent, add spinach, red chile powder, coriander powder and salt.
Once spinach wilts, add the soaked basmati rice and fry again for couple of seconds.
Add garbanzo, milk and 1 1/2 cups of water to the rice pot.
Stir once and cook covered till all the water has been absorbed by the rice.
Alternatively, pressure cook for 3 whistles.
Sprinkle garam masala on top and serve spinach rice with raita of your choice.
Notes: Make sure rice is cooked right.

Suggestions: If the rice is not cooked properly, add few splashes of water to it and cook covered on low flame till done.
Variations: You can swap garbanzo with fresh peas.
Other Names: Spinach Rice, Palak Baath, Palakura Annam.

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