Bachlae Ki Bhaji Dal | Bachali Kura Pappu

There’s something undeniably comforting about a bowl of dal served with hot rice and ghee. And when it’s paired with seasonal leafy greens like Bachlae ki Bhaji (Malabar Spinach), the result is a simple yet soul-satisfying meal that never fails to hit home.

Must-Try Andhra Style Dal Recipes – Mamidikaya Pappu, Menthi Kura Pappu, Dosakaya Pappu, Mudda Pappu, Ponnaganti Aaku Kandipappu Koora, Chukka Kura Pappu, Gongura Pappu

About This Dal

Bachlae ki Bhaji Dal, also known as Malabar Spinach Dal, is a traditional South Indian lentil dish where soft-cooked toor dal is simmered with fresh Bachali Kura (Telugu), resulting in a slightly tangy, spicy, and hearty dal. The vegetable has a natural sliminess like okra, but when paired with lentils and tamarind, the texture balances beautifully.

This dal is commonly made in Andhra households and is often served with rice, ghee, and a side of pickle or stir-fried vegetables. It is also rich in nutrients, especially iron and fiber, and ideal to include in your weekly lunch rotation.

Notes on Ingredients

• Bachlae ki Bhaji | Malabar Spinach: Glossy, thick leaves with succulent stems. Wash thoroughly and roughly chop both leaves and tender stems.
• Toor Dal | Split Pigeon Peas: Brings earthy flavor and balances the sliminess. Cook until soft and mash lightly.
• Onion: Adds sweetness and texture.
• Green Chilies: Gives a sharp kick of spice. Adjust to your preference.
• Red Chili Powder: For a bold color and heat.
• Turmeric Powder: Adds depth and helps balance the slimy texture.
• Tamarind Paste: Brings a subtle tanginess that enhances the flavor.
• Sambar Powder: A blend of spices that adds aroma and flavor complexity.
• Salt: Essential to bring everything together.
• Tempering: Adds a burst of aroma and elevates the flavor of the dal.

Bachlae ki Bhaji Dal | Bachali Kura Pappu

Greens have always been a staple in our family. Growing up, there was never a week without a dal made with some leafy veggie – be it methi, palak, or sorrel. But bachlae ki bhaji was rare, mostly reserved for when we visited relatives in villages or if someone grew it fresh. So, finding it in the city vegetable shop was a little victory!

A dear friend who grows leafy veggies in her backyard often shares her green bounty with us, but even she doesn’t grow bachlae. So, this felt special. That’s why I had to make this dal, savor it with rice, and share the recipe with all of you.

This humble Bachlae ki Bhaji Dal is earthy, wholesome, and perfect for any day when you crave home-style comfort food. Learn how to cook this nutritious dish with my step-by-step recipe.

Step-by-Step Recipe

PREPARATION:

• Separate the leaves from stem (use tender stems and discard hard ones). Cut the leaves into small and wash thoroughly. Leave in colander or sieve to drain excess water.

• Wash toor dal and add it to pressure cooker along with chopped bachlae ki bhaji, sliced onion, green chilies, red chili powder, turmeric, sambar powder and tamarind. Give this a stir and add 3 cups of water.

• Pressure cook for 3-4 whistles or until the dal is soft. Turn off the flame and allow the steam to settle down. Remove the lid and using a wooden masher, mash the dal by adding salt and set aside.
• Now add oil to a heavy bottom cooking vessel and when it heats up add jeera, mustards seeds, dry red chili, crushed garlic and curry leaves.
• When the curry leaves start to change color turn off the flame and pour this tadka/tempering above the mashed dal and cover with lid for 5-10 minutes (This process helps in retaining the aroma and flavor of the tempering). Bachlae ki Bhaji Dal is ready to serve.
• I served this Bachlae ki Bhaji Dal with steamed hot white rice with a dollop of ghee, Andhra mango pickle, Gavar ki Phalli – Methi ki Bhaji ki Sabzi and papad.