Kandhipappu in Telugu is aka Toor dal. This is a very simple but very delicious,healthy dal that can be made with greens. It is usually made with any greens that has an edible stalk (you can chop the stalk along with the leaves and cook). Today I’ve prepared it with spinach (The only variety that’s available here ☹ in UK!) Now, to the recipe.
Spinach: 125 g
Toor dal: 1/3 cup
Turmeric: a pinch
Gingelly Oil: ½ tsp
Shredded Coconut: 2 tsp
Salt: as required
Mustard: ¼ tsp
Urad dal: ½ tsp
Jeera: ¾ tsp
Moor Milagai/Sun dried Chilli: 3
Ghee: 1 tsp
Clean, wash and chop the spinach and keep it ready. Wash the toor dal and add enough water, turmeric and oil. Cut tomatoes into 4 pieces. Pressure cook everything until soft or for 4-5 whistles. Do the seasoning in ghee and keep it ready.
Once the pressure subsides, mix the seasoning and shredded coconut to it. Boil it for 2 minutes and switch off the flame. Serve with rice topped with ghee.
Enjoy with raw onions/oota/appalam/vadams!
- Seasoning with ghee and curd chillies gives a flavour to the dish.
- It tastes good with chapathi/roti.
- You can prepare this with paruppu keerai, ara keerai, siru keerai, thandu keerai, mola keerai and chukati keerai.