Palak Tuvar dal Patal Bhaji

Name: Palak Tuvar dal Patal Bhaji
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 bunch Spinach; 1 cup Tuvar daal / pigeon pea lentils; 2 tbsp Besan; as needed Mustard, cumin, hing, curry leaves for tadka/ tempering; 1 tbsp Paste of ginger, garlic and green chillies; 1/2 tsp, Turmeric powder; 1 tsp each chilli and coriander powder; 1 tsp Garam masala; 1 tsp Jaggery; 1 tsp Cooking oil; to taste Salt; 1 tsp Lemon juice or tamarind juice; as per need Water for cooking; as required Jowar bhakris to serve; as needed Onion, green chillies, methi leaves, pickle to serve; As needed Jaggery to serve

Vaishali Suhas @HealthisWealth

Bangalore , India

Patalbhaji means a seemi thick curry cum gravy of green leafy veggies cooked with lentils , which is a speciality of Maharashtra. Then it's tempered with spices, ginger, garlic , mashed and cooked till aromatic. Served steaming hot with jowar bhakris. A very healthy meal and delicious too.
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Vaishali Suhas @HealthisWealth

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Ingredients

30 minutes

2 servings

1 bunchSpinach
Palak Boondi
1 cupTuvar daal / pigeon pea lentils
Rajasthani Daal Baati
2 tbsp Besan
as neededMustard, cumin, hing, curry leaves for tadka/ tempering
1 tbsp Paste of ginger, garlic and green chillies
1/2 tsp,Turmeric powder
1 tsp eachchilli and coriander powder
1 tspGaram masala
1 tspJaggery
1 tsp Cooking oil
to tasteSalt
1 tspLemon juice or tamarind juice
as per needWater for cooking
as requiredJowar bhakris to serve
as neededOnion, green chillies, methi leaves, pickle to serve
Veggie Rainbow Uttapam
As neededJaggery to serve

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Steps

30 minutes

1

First, wash and dry palak leaves. Chop them fine.
2

Wash and soak tuvar daal in water for 10 minutes. Then add turmeric powder, 1 tsp oil, 1 pinch hing, palak leaves, 1/2 tsp salt and pressure cook for 10 minutes.
3

Let the pressure cooker cool completely. Then open the lid. Mash the daal and palak mixture well. Add besan and mash well. Add 1/2 cup water and stir well.
4

Then heat an iron kadhai. Add remaining oil, mustard seeds, cumin seeds and let them pop. Then add hing, Curry leaves and fry well.
5

Then add ginger garlic and chilli paste and saute' well. Then add the daal mixture and stir well. Add some water to make thick but pourable consistency.
Cook it on low flame, covered, for 5 to 8 minutes. Add spices, jaggery and salt to taste. Mix and cook.
6

Then switch off flame. Stir in 1 spoonful lemon juice or tamarind juice. Mix. Then serve piping hot with Jowar bhakri or roti. Also serve mentioned salad and jaggery-ghee combination in a bowl like local food outlets. Enjoy!

Linked Recipes

Palak Boondi

Rajasthani Daal Baati

Veggie Rainbow Uttapam

Saved

Cooksnaps

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Vaishali Suhas @HealthisWealth

on May 21, 2021 19:30

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc