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Garlic Pappu – Garlic Tomato Palakura Pappu Recipe

May 18, 2018 by Suguna Vinodh 12 Comments

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Garlic-dal-recipe-garlic-pappu-recipe-11
Garlic tomato palakura pappu recipe. Garlic dal made with roasted garlic, palak greens and tomatoes. A fantastic accompaniment for rice. Garlic dal for rice restaurant style. Recipe with step by step pictures and video.

This is a very easy everyday recipe that can be put together easily and makes for a satiating lunch with rice and ghee. Any Indian green like amaranthus, palak or the Tamil siru keerai works well in this recipe. Its very hard to come by a south Indian that does not like his pappu/dal. The important thing in this recipe is to roast the garlic till its almost burnt. The flavor of burnt garlic is so addictive.

Here are other recipes from the site
Toor Dal Recipes
Spinach / Greens Recipes

Here is the video of how to make Garlic Pappu – Garlic Tomato Palakura Pappu Recipe.

Here is how to do Garlic Pappu – Garlic Tomato Palakura Pappu Recipe.
Cooking Toor Dal for Pappu
Cook 1/2 cup of toor dal with 1.5 cups of water in a pressure cooker for about 5 whistles. Let the pressure settle. Open the cooker and slightly mash the dal. Set aside. Do not add extra water for boiling the dal. We need a thick dal for this recipe. If for some reason, the dal is watery, remove the excess water and use it for making rasam, soup etc…

Clean the greens and chop them. Set aside. Any kind of greens like Palak, Green amaranthus will work well for this recipe. Use about 3 cups of chopped greens for making this Garlic Tomato Palakura Pappu.
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Roasting the garlic for making Garlic Pappu.
Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside. If the garlic cloves are big, chop them so it can cook evenly. Since we are cooking with Indian sesame oil, the oil will usually foam up. Its natural.
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When the garlic is brown / almost burnt, set aside on a plate to cool.
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Method for making Garlic Pappu
In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the asafoetida and curry leaves. Add in the chopped onions. Saute the onions till its nice and brown.
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Add in the chopped tomatoes, turmeric powder, sambar powder and salt. If you want a spicier dal, add in some slit green chillies too!
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Once the tomatoes are soft and cooked down, add in the chopped greens.
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Add in the tamarind pulp.
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Add in half a teaspoon of jaggery. Jaggery rounds out the flavour of the dal. I add jaggery whenever tamarind is used in curry. Let the curry simmer for 7-8 minutes
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Once the greens and the tamarind and spices are cooked, add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic. If you are feeling fancy, finish off with a teaspoon of ghee (highly recommend).
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Garlic Pappu is ready. Serve with rice and ghee. Heaven, Heaven and oh heaven!
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Garlic-dal-recipe-garlic-pappu-recipe-1

Garlic Dal Recipe, Garlic Pappu


★★★★★

4.4 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 45 mins
  • Yield: 4 servings 1x
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Description

Garlic tomato palakura pappu recipe. Garlic dal made with roasted garlic, palak greens and tomatoes. A fantastic accompaniment for rice. Garlic dal for rice restaurant style. Recipe with step by step pictures and video.


Ingredients

Scale
  • 1.5 tablespoon sesame oil (Indian gingely oil)
  • 12 cloves Indian small garlic (If big use 6 cloves, chopped)
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida
  • 2 sprigs curry leaves
  • 1/2 cup onions, finely chopped
  • 1/2 cup tomato, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon sambar powder
  • 1 teaspoon salt
  • 2 green chillies, sliced
  • 3 cups chopped greens
  • half a goose berry size tamarind (soak in 1 cup of water and extract pulp)
  • 1/2 teaspoon jaggery
  • 1/2 cup toor dal
  • 1 teaspoon ghee (optional)

Instructions

  1. Cook 1/2 cup of toor dal with 1.5 cups of water in a pressure cooker for about 5 whistles. Let the pressure settle. Open the cooker and slightly mash the dal. Set aside.
  2. Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside.
  3.  When the garlic is brown / almost burnt, set aside on a plate to cool.
  4. In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Add in the asafoetida and curry leaves. Let the mustard seeds crackle. Add in the chopped onions. Saute the onions till its nice and brown.
  5. Add in the chopped tomatoes and cook till the tomatoes are juiced down. Add in the turmeric powder, sambar powder and salt. Add in the green chillies.
  6. Once the tomatoes are soft and cooked down, add in the chopped greens.
  7. Add in the tamarind pulp. Add in half a teaspoon of jaggery. Let it simmer for 7-8 minutes.
  8. Add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic.
  9. Garlic Pappu is ready. Serve with rice and ghee.

Notes

Any Indian green like amaranthus, palak or the Tamil siru keerai works well in this recipe.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Cuisine: South Indian

Keywords: garlic pappu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Ishwarya Vijayan says

    August 7, 2020 at 1:35 am

    Hi Mam,

    I have no words to tell about your cooking skills. I have been trying your recipes for every meal. This garlic pappu is soooo sooo yummy recipe i have ever tried. My husband and daughter also liked it so much. As we live in California we dont get all varieties of spinach. This recipe gives nice flavor and taste to the baby spinach we get here. Thank you so much mam for such an excellent recipe.

    Reply
    • Suguna Vinodh says

      August 7, 2020 at 2:08 am

      Thanks so much for trying the recipe. So glad you guys liked it. Stay safe and happy cooking.

      Reply
  2. Devika Devaiah says

    February 7, 2019 at 10:39 pm

    This is such a good recipe; the dal tastes great, full of complex flavours. Thank you!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 4, 2020 at 5:33 pm

      Thank you Devika. Glad you liked the Garlic Pappu recipe.

      Reply
  3. Gomathi says

    October 1, 2018 at 1:01 pm

    Great recipe. Paired it with the Turnip kuruma.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 4, 2020 at 5:33 pm

      Thank you Gomathi. Glad you liked the Garlic Pappu recipe.

      Reply
  4. Prima says

    July 23, 2018 at 3:25 pm

    I tried it yesterday…it came out so well.I love ur recipes, it took me back to the roots..Keep the good work

    Reply
    • Suguna Vinodh says

      July 24, 2018 at 12:23 am

      Thank you!

      Reply
  5. p. Mithra says

    June 10, 2018 at 9:28 pm

    Please shay the Recipe of making sambhar powder

    ★★★★

    Reply
    • Suguna Vinodh says

      August 4, 2020 at 5:34 pm

      https://www.kannammacooks.com/sambar-powder-recipe-tamil-sambar-powder/

      Reply
  6. S.sengupta says

    May 18, 2018 at 1:00 pm

    Looks yummy. I m sure it will taste great. I m from Bengal. Can masoor dal be used instead.

    ★★★

    Reply
    • Suguna Vinodh says

      August 4, 2020 at 5:33 pm

      Sure you can use any lentil of your choice but Toor dal gives the best flavour for this recipe.

      ★★★★★

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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