Bachali Kura Pappu

Name: Bachali Kura Pappu
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Hyderabad Indian
Ingredients: 1 cup Toor Dal (Pigeon peas), washed; 2 cups Water; 1/2 tsp Turmeric powder; 1 tsp Oil (to prevent foaming); 2 cups Malabar Spinach (Bachali Kura), finely chopped including tender stems; 2 Medium tomatoes, chopped; 1 small ball Tamarind, soaked in 1/4 cup warm water; 4 Green chilies, slit; 2 tbsp Ghee or Oil; 1 tsp Mustard seeds; 1 tsp Cumin seeds; 4 Dried red chilies, broken; 1/4 tsp Asafoetida (Hing); 10-12 Curry leaves; 4 Garlic cloves, crushed

Creamy Malabar spinach dal, a nutritious comfort food of the region.

Prep15 minCook30 minTotal45 minServes4DietVegLevelEasySpice

About this dish

Bachali Kura Pappu is a comforting lentil stew featuring Malabar Spinach (Bachali), a thick-leaved vine common in South Indian backyards. This dish is a staple in Telugu households across the Hyderabad region, celebrated for the cooling properties of the greens. It is distinct from other dals due to the slippery, succulent texture of the Malabar spinach which provides a unique mouthfeel.

Ingredients

The Dal Base

1 cup Toor Dal (Pigeon peas), washed
2 cups Water
1/2 tsp Turmeric powder
1 tsp Oil (to prevent foaming)

The Greens and Tang

2 cups Malabar Spinach (Bachali Kura), finely chopped including tender stems
2 Medium tomatoes, chopped
1 small ball Tamarind, soaked in 1/4 cup warm water
4 Green chilies, slit

The Tempering (Tadka)

2 tbsp Ghee or Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
4 Dried red chilies, broken
1/4 tsp Asafoetida (Hing)
10-12 Curry leaves
4 Garlic cloves, crushed

Method

1
Cook the Lentils
In a pressure cooker, combine the washed toor dal, water, turmeric, and a teaspoon of oil. Cook on medium heat for 3-4 whistles until the dal is completely soft and mashable.
2
Steam the Greens
In a separate pot or on top of the dal in a separator, steam the chopped Malabar spinach, tomatoes, and green chilies with a splash of water for 8-10 minutes until the stems are tender.
3
Extract Tamarind Pulp
Squeeze the soaked tamarind to extract the thick pulp, discarding the seeds and pith. The sourness should be noticeable but not overpowering.
4
Mash the Dal
Once the pressure is released, whisk the cooked dal with a wire whisk or wooden masher until smooth. Add salt to taste at this stage.
5
Combine Components
Add the steamed spinach-tomato mixture and the tamarind pulp to the mashed dal. Mix thoroughly and bring to a gentle simmer over low heat.
6
Adjust Consistency
Add hot water if the dal is too thick. It should have a pouring consistency but remain creamy. Let it simmer for 5 minutes so the flavors meld.
7
Prepare the Tadka
Heat ghee in a small small tempering pan. Add mustard seeds and cumin seeds; once they splutter, add the crushed garlic and sauté until the garlic turns a deep golden brown.
8
Aromatize the Oil
Add the dried red chilies, curry leaves, and asafoetida to the ghee. Fry for 10 seconds until the leaves are crisp and the chilies darken slightly.
9
The Final Tempering
Pour the hot tempering immediately over the simmering dal. Cover the pot with a lid instantly to trap the smoky garlic and cumin aromas for at least 2 minutes.

Notes & variations

Include the tender stems of the Malabar spinach; they provide a wonderful crunch.
Do not over-mash the spinach; you want to see the green leaves against the yellow dal.
If Malabar spinach is unavailable, regular spinach can be used, though the texture will be less mucilaginous.
Leftover dal thickens significantly; reheat with a splash of water and a fresh tadka.

Serve with

Steamed rice, a spoonful of ghee, and Avakaya (mango pickle).

Cook's note

Crush the garlic cloves thoroughly before adding to the tadka; this releases more essential oils into the ghee.

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