Palak Pathal Bhaji


How long it takes: 45 mins

Number of servings: 6

Palak/Spinach is one of the popular and healthy greens used in a variety of dishes. I have already put up Palak-paneer, Palak soup, Palak-Moong dal masala etc. This one today adds to that list, a light Maharashtrian gravy dish which can be relished with chapati, Roti and also with rice as a lunch side dish. So here we go:

What you need to have: 

1. Chopped Plalak leaves – 3 Cups

2. Peanuts – A handful

3. Toor dal – 1/2 Cup

4. Bengalgram dal – 1 Tablespoon

5. Besan – 2 Teaspoons

6. Jaggery – as per taste

7 Goda masala – 1 Teaspoon

8. Garam masala powder – 3/4 Teaspoon

9. Tamarind paste – 2 Teaspoons

10. Cooking oil – 2 Teaspoons

11. Salt – As per taste

                                                                                                                                                                         Chopped Palak leaves

What you do with what you have:

1. Wash and chop palak fine and kep it aside as shown in the image. Place a broad based bowl on medium flame with  chopped palak and cook  till done.

Cooked palak leaves

Ingredients – Toor Dal, Bengal Gram, Peanuts

2. Soak both Toor dal and Bengal gram dal in water for about 20 minutes and cook it in  cooker along with peanuts till done. Add cooked palak leaves to the cooked Dal-peanut mix and boil adding sufficient quantity of salt to the dish and till it is mixed well.                                                                       

Jaggy, Tamarind, Garam Masala, Goda Masala and Besan

3. Dissolve Besan atta in a little water without lumps and to it add tamarind paste, jaggery, goda masala and garam masala so as to make a thick syrup.  Add it to the cooked palak dal mix from step-2 to it and bring it to boil on a low flame.

Syrup mixed with Besan,Tamarind, Jagggery & Goda masala etc

                                    Syrup being added to the dish

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Cumin seeds – 1 Teaspoon

3. Asafoetida powder – 1/2 Teaspoon

4. Turmeric powder – 1/2 Teaspoon

5. Green chilly – 2-3

6. Red chilly powder – 1 Teaspoon

7. Dhania-Jeera powder – 1 Teaspoon

8. Curry leaves – 2 Sprigs

9. Cooking oil 2 Teaspoons

Ingredients for Seasoning

4. Finally place a spatula with 2 Teaspoons of cooking oil in it on medium flame.  On heating, add mustard seeds to it,  When it splutters add cumin seeds, green chilly, asafoetida powder, Turmeric powder, Red chilly powder, Dhania-Jeera powder in a row.  Finally add curry leaves and season it to the dish from step 3 to it.

The seasoning enhances the taste of the dish. Close with a lid and enjoy after a whle with either Roti, Chapati or rice.

                                                                                                 Ready o serve Palak pathal bhaji

Good to remember:

1. Palak should be fresh and chopped fine.

2. Bengal gram dal should be soaked for a while for best results and hence i have written to soak both dals.

3. Peanuts gives added flavor to the dish.

4. One can even replace Dalia dal powder in place of Besan atta in case of non avaibility in your pantry.

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