Bachali Pappu
- 60 min
- medium
- Serves 4
Bachali pappu, Andhra toor dal with Malabar spinach and tomato, finished with a garlic tempering. Medium-spicy, vegetarian, serves 4, about 60 minutes.
You’ll need: Pressure Cooker
Good for: Rainy Day
Ingredients
Toor Dal1 cup
Water, For Cooking500 ml
Turmeric Powder1.5 grams
- Bachali Kura (Malabar Spinach), Roughly Chopped200 grams
Tomato, Chopped2
Green Chilli, Slit15 grams
Salt1½ tsp
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 tsp
Dry Red Chilli2 grams
Garlic, Crushed18 grams
Curry leaves4 grams
Asafoetida0.5 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 274kcal | 1096kcal |
| Protein | 13g | 52g |
| Carbohydrate | 35g | 142g |
| Fat | 9.5g | 38g |
| Fibre | 8.7g | 35g |
| Sugar | 1.7g | 6.8g |
Cookd masalas for toor dal
Method
Get ready by washing the bachali kura well and roughly chopping the leaves and tender stems. Chop the tomatoes, slit the green chillies, crush the garlic and break the dry red chillies. Rinse the dal, and wash and drain the curry leaves.
Add the rinsed toor dal, water and turmeric powder to a pressure cooker. Pressure cook on medium flame for 4 whistles until the dal is soft. Let the pressure release naturally for about 10 minutes, until the pressure pin drops and the dal mashes easily.
Add the chopped bachali kura, tomatoes, green chillies and salt to a kadai with the cooked dal. Cook on medium flame for 8 to 10 minutes, stirring once or twice, until the greens are soft and the tomatoes break down.
Mash the dal lightly and add water to get a loose gravy. Simmer on low flame for 5 minutes until the dal is fully mixed and gently bubbling.
Heat the oil in a small pan on medium flame for 1 minute until hot. Add the mustard seeds and cumin, and let them crackle for 30 seconds. Add the dry red chillies, crushed garlic, curry leaves and asafoetida, and fry for 1 to 2 minutes until the garlic is light golden and its raw smell goes.
Pour the tempering over the dal and mix once. Simmer on low flame for 2 minutes until the tempering blends into the gravy, then serve hot.
Before you start
- How long does Bachali Pappu take?
- 1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.
- How many people does Bachali Pappu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Bachali Pappu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Bachali Pappu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Bachali Pappu?
- 1 cup Toor Dal, 200 grams Bachali Kura (Malabar Spinach), 1.5 grams Turmeric Powder, 15 grams Green Chilli, 2 grams Dry Red Chilli, 18 grams Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Bachali Pappu?
- No, it is cooked in an open pot.
- How many calories are in Bachali Pappu?
- About 274 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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