Palak palle recipe | Palak soppina dal | Palak dal | North karnataka palak recipes

By Latha on May 2nd, 2017

palak palle or palak soppina dal recipe

Palak palle or palak dal recipe explained with step by step pictures. This palak dal resembles Andhra style palak kura pappu.Palak palle is a popular dal recipe from north karnataka and is served as an accompaniment with jowar roti (jolada rotti) or rice roti or chapathi or rice. Palak palle is prepared using palak leaves (spinach leaves), toor dal, onion, garlic and few other spices. Palak palle is also familiar by name palak byali and bele palle.

Palak is very healthy. It has numerous health benefits. If you are looking for more palak recipes then check our palak soup, palak paratha, palak sambar, massoppu, upsaru and bassaru recipes.

In north karnataka "palle" is the general word used for curries prepared using vegetables or lentils. And so is the name "palak palle" for this dal recipe. Two types of palak palle recipes are in practice. One is adding pre-cooked dal and the other one is cooking the dal along with other ingredients. In this recipe I have followed the first method. I have posted menthe palle or methi dal earlier using second method, that is cooking dal with the leaves.

You can replace palak leaves with dil leaves or methi leaves. It tastes equally good. Do check my methi parota recipe and menthe soppina rice bath other tasty recipes from methi leaves. Also I have posted tasty menthe huli or rasam and menthe idli recipe, which are prepared using fenugreek seeds. This is a very tasty dal recipe. And I would say it is a must try recipe. I am sure it will not disappoint you. You can also find more North Karnataka recipes, more gravy recipes and more curry recipes on this website.

Palak palle or palak dal recipe

Preparation time: 10 min
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 1 big bunch palak leaves (spinach leaves)
  2. 1 cup toor dal
  3. 1 tsp cumin seeds
  4. 1 tsp mustard seeds
  5. 1 red chili (optional)
  6. 2 pinch of turmeric powder
  7. A pinch of asafoetida
  8. 4 - 5 curry leaves
  9. 1 - 2 green chili
  10. 4 cloves garlic
  11. 1cm length ginger
  12. 1 onion
  13. 1 tomato (optional)
  14. 1 tsp lemon juice
  15. 1/2 tsp cumin powder
  16. Salt as per your taste

Instructions for making palak palle or palak dal:

  1. Rinse the toor dal and pressure cook it until mushy. Add a pinch of turmeric powder and few drops of oil while cooking the dal.toor dal for Palak soppina palle or palak dal
  2. Take oil in a cooker and heat it. Add in mustard seeds, cumin seeds and whole red chili.cumin seeds for Palak soppina palle or palak dal
  3. When mustard seed splutters, add in asafoetida, turmeric powder and curry leaves.tempering for Palak soppina palle or palak dal
  4. Next add in slit green chili, finely chopped garlic and ginger. Saute it for a while.tempering for Palak soppina palle or palak dal
  5. Add in chopped onion. Saute until onions are translucent.onion for Palak soppina palle or palak dal
  6. Add in chopped tomato. Please note tomato is an optional ingredient in palak palle.tomato for Palak soppina palle or palak dal
  7. Add in salt and fry until tomatoes are mushy.frying tomato for Palak soppina palle or palak dal
  8. Add in chopped palak leaves and fry them for a while.palak leaves for Palak soppina palle or palak dal
  9. Fry the palak leaves until soft. Cover and cook for few minutes.cooked palak leaves for Palak soppina palle or palak dal
  10. Next add in cooked toor dal.cooking Palak soppina palle or palak dal
  11. Mix it well, add in required water and bring it to boil.cooked dal for palak palle or palak soppina dal
  12. At the end adjust the salt, add in cumin powder and little lemon juice. Please note adding lemon juice is optional. Serve it with jowar roti or chapathi or rice.cumin powder and lemon juice for Palak soppina palle or palak dal

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

latha holla veg recipes of karnatakaDear Reader,
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