Bachali Kura Pappu | Malabar Spinach Dal | Ceylon Spinach Dal

Bachali Kura Pappu / Ceylon Spinach / Malabar Spinach leaves / Pohi Leaves are dark leaves with thick stems which are finely chopped and pressure cooked with toor dal. Serve dal with steamed hot rice and vadiyalu/papads .
Cooking Time 30 min

Serves 2-3 Persons

Ingredients:

Bachali leaves (washed & cut)	1 Bunch
Toor Dal	1 Cup
Onion (chopped into slices)	1 Big
Tomato (chopped)	1 Small
Green chillies (chopped)	3
Tamarind	1 lemon sized
Red Chilli pwd	1 Tsp
Turmeric	⅛  Tsp
Salt	To Taste
Water	As Required

For Seasoning:

Urad dal	1 Tsp
Mustard seeds	1 Tsp
Jeera	1 Tsp
Dry Red Chillies	2
Curry leaves	Few
Garlic (minced)	1Tsp
Oil	1-2 Tbsp

Process:

• Pressure cook all the above ingredients - bachali leaves, toor dal, chopped onions, green chillies chopped, chopped tomato, tamarind, red chilli pwd, turmeric, salt and required water. Cook for 3 whistles.
• Heat oil in a pan to do the seasoning, add red chilles, garlic, urad dal, cumin, mustard and lastly curry leaves.
• Mix with the pressure cooked pappu and cook for 5 to 10 min on low-med flame until it thickens.
• Remove from stove and serve hot with chappatis or rice.