Pigeon peas and spinach, commonly prepared as Palakura Pappu in Andhra Pradesh and Telangana, is a beloved dish known for its nutritional value and comforting taste. This dish combines protein-rich pigeon peas (toor dal) with iron-packed spinach (palakura), creating a balanced meal that is both wholesome and delicious. The tempering of mustard seeds, cumin, garlic, dried red chilies, and curry leaves enhances its earthy flavors, while tamarind adds a mild tanginess that is characteristic of Telugu cuisine. The reason for its popularity in Andhra Pradesh and Telangana lies in both tradition and climate. These states have a long history of dal-based dishes, which are integral to daily meals, often served with rice and a dollop of ghee. Pigeon peas are widely grown in these regions due to their adaptability to semi-arid conditions, making them an essential part of the local diet. Additionally, spinach is a fast-growing leafy green that thrives in the region’s climate, ensuring a steady supply year-round. The combination of these ingredients results in a dish that is not only nutritious but also aligns with the Telugu preference for simple yet flavorful meals. Moreover, the mild spice level and smooth texture make it suitable for all age groups, from children to the elderly. It is often enjoyed with steaming hot rice, raw onions, and a side of stir-fried vegetables or pickles, making it a quintessential comfort food in Telugu households.

Ingredients
1 cup pigeon peas (tur dal, thuvaram parupu)
1/2 tsp turmeric powder (haldi, manjal podi)
1 medium sized onion, chopped
3 green chillies, slit lengthwise
3 cups lightly packed spinach, roughly chopped
1 1/2 tsp red chilli powder
A gooseberry sized ball of tamarind
1 Tomato, roughly chopped
1/2 tsp date paste
Unrefined salt to taste
To Temper
4 garlic pods, crushed
1/2 tsp mustard seeds
1 tsp cumin seeds (sabut feet
2 dried red chillies
1/2 tsp asafoetida (hing, perunkayam)
1 sprig curry leaves
Method
Wash the lentils and transfer to a pressure cooker
Add 2.5 – 3 cups of water
Add chopped onions, turmeric powder, slit green chillies and chopped spinach
In a separate bowl, add tamarind juice,
Add red chilli powder and roughly chopped tomatoes
Place this bowl over the spinach and cook on high heat for 3 whistles
Reduce flame to sim to low and cook for 5 minutes
Turn off heat
Open the lid once the steam releases naturally
Mash everything well
Add date paste, salt and water for the desired consistency
Put back on flame for 2-3 minutes, stirring continuously
Remove from flame and transfer to a serving bowl
To Temper
Heat a pan and add garlic
Once the garlic turns light brown, add red chillies, mustard seeds and cumin seeds
When the mustard starts spluttering, add asafoetida
Turn off heat and add curry leaves
Add the tempering to the cooked lentils
Serve hot with red/brown/millet rice or Indian flatbreads
Enjoy!