Spinach andMoongdal Curry (Palakura Pesarapappu Kura)
A comforting, nutritious, and homestyle Andhra-style curry made with fresh spinach and yellow moong dal (pesarapappu). This dish is light, protein-rich, and pairs wonderfully with hot steamed rice or soft chapatis. Perfect for everyday meals! This humble Spinach and Pesarapappu Kura is a beautiful example of how everyday ingredients can come together to create something truly comforting. It’s wholesome, easy to make, and absolutely satisfying!
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Ingredients
Oil2tbsp
Cumin seeds (Jeera)1tsp
Mustard seeds (Avalu)1tsp
Dry red chillies2
Hing (Asafoetida)1/2tsp
Onion, medium, thinly sliced1
Green chillies, slit2
Curry leaves1sprig
Garlic, crushed2clove
Turmeric powder1/2tsp
Spinach, roughly chopped3cups
Yellow Moong Dal (Pesarapappu), soaked for 10 minutes1/4cup
Red chilli powder1tsp
Salt (adjust to taste)1tsp
Tomatoes, medium, chopped2
Coriander leaves, chopped (for garnish)2tbsp
Nutrition (per serving)
Calories
59.9kcal (2.99%)
Protein
2.0g (4.1%)
Carbs
3.8g (1.39%)
Sugars
0.5g (1.06%)
Healthy Fat
3.7g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
How to make Spinach andMoongdal Curry (Palakura Pesarapappu Kura)
Temper the spices
- Step 1
In a heavy-bottomed pan, heat oil. Add cumin seeds, mustard seeds, dry red chillies, and hing. Let them splutter and release their aroma.
Sauté the base
- Step 1
Add sliced onions, slit green chillies, and curry leaves. Sauté until the onions turn soft and light golden.
Add garlic and turmeric
- Step 1
Mix in the crushed garlic and sauté for a minute until fragrant. Add turmeric and sauté well.
Cook the spinach and dal
- Step 1
Add the chopped spinach and sauté for a few minutes until it starts to wilt.
- Step 2
Add the soaked yellow moong dal, red chilli powder, and salt. Mix everything well.
Tomatoes and simmer
- Step 1
Add chopped tomatoes, mix again, and cover the pan. Let the curry cook on medium-low flame for about 10 minutes. Stir occasionally to avoid sticking.
Final touch
- Step 1
Once everything is cooked well and the flavors are combined, add freshly chopped coriander leaves and give it a final stir.
Nutrition (per serving)
Nutrition (per serving)
Calories
59.9kcal (2.99%)
Protein
2.0g (4.1%)
Carbs
3.8g (1.39%)
Sugars
0.5g (1.06%)
Healthy Fat
3.7g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Soaking the moong dal helps it cook faster and gives a soft bite in the curry.
You can add a little water if you prefer a semi-dry consistency.
Feel free to add a pinch of jaggery if your spinach tastes slightly bitter.
FAQS
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Thaw it and squeeze out excess water before adding it to the curry.
Can I skip soaking the moong dal?
Soaking the moong dal helps it cook faster, but you can skip it if you're short on time. Just cook the curry a bit longer until the dal softens.
What can I serve this curry with?
This curry pairs wonderfully with steamed rice, ghee, chapatis, or phulkas. You can also add a side of pickle or papad for extra flavor.
Can I make this curry spicier?
Yes, you can increase the quantity of red chilli powder or add more green chillies to make it spicier.
Can I add other vegetables to this curry?
Yes, you can add vegetables like carrots or beans for additional texture and nutrition.
Rajani
(@thegourmetschoice)
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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North Terrace, Adelaide, South Australia, 5000
Australia