Palak Patal Bhaji/ पालकाची पातळ भाजी

Paatal Bhaji aka Dal Bhaji is a star dish of Maharashtrian cooking. It is a quintessential part of Maharashtrian thali. We make it on every festival or on every religious occasion. We make it very either Spinach, Meethi (Fenugreek) or even with Colocasia leave (Arvi Patte). I have previously shared my mom’s version of Patal Bhaji made using colocasia (Arvi).

Now sharing my mother in law’s version of Patal Bhaji. She usually makes it with Spinach and pep up with Garlic Tadka. Also, she replaces chana dal with Matar (peas) at times. But I love the crunch of peanut, chana dal in it.

It is again a healthy, nutritious and delicious Bhaji. You can include it in your weekly menu. Especially those who are not fond of spinach can have this Bhaji.

Enjoy it with Phulka/Bhakri or hot steam rice.

All you need is 

Servings: 2

INGREDIENTS:-

1 cup Spinach, chopped

2 tablespoon Chana Dal (split Bengal gram)

2 tablespoon Peanuts

Few pieces of coconut

2 tablespoon or ¼ cup Besan

1 tablespoon Tamarind paste ( imli ki paste)

2 tablespoon Jaggery

1 ½ tsp salt or to taste

FOR TEMPERING:-

3 tablespoon Oil

1 teaspoon Mustard Seeds

¼ teaspoon Asafetida (heeng) or little more

3-4 garlic cloves, crushed

½ teaspoon turmeric

2-3 dry red chillies

1 teaspoon red chilli powder

METHOD:-

1.  Soak chana dal, peanuts and coconut for 2 hours.

2.  In a broad pan boil 1 litre water, add soaked ingredients, chopped Spinach leaves and boil it for 10 minutes or till the Dal is cooked.

3.  Meanwhile in a bowl add Besan, Tamarind Puree and make a batter using little water.

4.  Add this batter to Dal Palak and stir in continuously.

5.  Add salt, mix it and again cook for 4-5 minutes.

6.  FOR TEMPERING:- heat oil in a pan

7.  Add mustard seeds, asafetida, turmeric, garlic and red chilli powder.

8.  Now pour this tempering (tadka) over the cooked Bhaji, mix it well cook for another 2-3 minutes on high flame.

9.  Enjoy it with nice hot steam rice with a generous amount of ghee over it.

look at the picture to know how to serve a thali.

 

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