Palak PatalBhaji

                                                       Palak PatalBhaji 

Palak PatalBhaji is a Maharashtrian curry. Spinach cooked with yogurt and besan (chick pea flour).

Topped with garlic tadka, you cannot go wrong with this one.

It goes great with rice or roti or even like soup. It’s quick and delicious. I am sure you too will fall in love after you eat this.

Ingredients:

• A large bunch spinach 
• 4-5 cup buttermilk
• 1/4 cup of chana dal (bengal gram)
• 1/4 cup of groundnuts  
• 1 green chili,
• 1/2 tsp of turmeric powder 
• 1 tsp coriander powder
• ½ red chilli powder
• 1/4 tsp asafoetida           
• 1 tbsp besan(chick pea flour)
• 1 tbsp jaggery
• salt to taste

For tempering:

• 3-4  tbsp oil
• ¼ tsp cumin seeds/jeera
• 1 tsp each of methi(fenugreek) seeds
• a pinch of asafoetida/hing
• 7 to 8 curry leaves/kadi patta
• 2 dried red chili, 7-8 cloves of garlic
•  

Method:

1. Pressures cook the chana dal and groundnut for 3 whistles.  (The dal should be soft, yet should hold it's shape.(It shouldn't be mushy).
2. Remove the spinach ends and wash the leaves & Chop them finely.
3. Take a large thick bottom pan and add butter milk then add jiggery,salt,asafetida/hing,besan, and mix with wire whisk until smooth.
4. Then add boiled groundnuts and chana dal. Now cook on medium flame until one boil.
5. After one boil add turmeric powder, coriander powder, red chili powder now again take one boil …
6. And add chopped spinach (Palak) and take a one boil on medium flam. Add water if required and stir continuously otherwise curd will curdle.
7. Meantime,   In another pan heat oil and add asafetida (hing) , methi(fenugreek) seeds, cumin seeds/jeera , garlic cloves, dry red chilies , curry leaves ( kadhi patta ).
8. Add this tadka (tempering on cooked spinach mixture cover immediately for aroma of tadka.
9. Switch off gas and serve hot with rice or chapatti (roti)..
10.