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.
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 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.
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.