### TranslatedIngredients: 1/2 cup arhar dal, 1 teaspoon mustard, 1/2 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 2 tablespoons chickpea lentils, 1/2 teaspoon turmeric powder, curry leaves - little, 1/2 Small teaspoon asafoetida, 25 grams tamarind paste, 1 cup tomato - chopped, 2 cups spinach - cut into pieces, 3 green chillies - finely chopped, 2 tablespoons garlic - finely chopped, 1/2 onion - chopped , Salt - as per use, oil - as per use ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To make Palak Pappu, firstly cook the tur dal with turmeric powder and 1 teaspoon of oil in a cooker till it comes to 2 cities. Mash the lentils and keep them aside. Now heat oil in a pan. Add cumin, fenugreek and gram dal to it. Cook for 15 seconds and then add curry leaves, asafoetida, green chillies and garlic. After 15 seconds, add onion and salt and cook till the onion becomes soft. After the onion softens, add tomatoes and cook until the tomatoes are soft. Add the spinach and let it cook until the spinach becomes soft. Keep a little tamarind paste left and put the rest in the pan with turmeric powder. Mix and let it boil. Add lentils, salt, 1/2 cup of water and mix them well. Taste and add remaining tamarind paste. Cook the lentils for 8 to 10 minutes and then serve hot. Serve Palak Pappu with Beetroot Thoran, Rice and Ghee for day or dinner. Serve Palak Pappu with Beetroot Thoran, Rice and Ghee for day or night.