A classic Maharashtrian curry made from tender colocasia leaves, simmered with chana dal, peanuts, and a sweet-sour blend of tamarind and jaggery. It's a unique, flavorful dish that pairs perfectly with steamed rice or bhakri.
Prep20 min
Cook30 min
Soak120 min
Servings4
Serving size: 1 cup
365cal
12gprotein
47gcarbs
Ingredients
250 g Colocasia Leaves (About 1 medium bunch, stems removed and finely chopped)
0.5 cup Chana Dal (Soaked for at least 2 hours)
3 tbsp Raw Peanuts
2 tbsp Tamarind Pulp (Or from a lemon-sized ball of tamarind soaked in warm water)
3 tbsp Jaggery (Grated or powdered, adjust to taste)
2 tbsp Besan (Also known as gram flour)
3 tbsp Fresh Grated Coconut
1.5 tsp Goda Masala (A key Maharashtrian spice blend)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Aluchi Patal Bhaji with Steamed Basmati Rice
Iron-boosting Aluchi Patal Bhaji with fluffy Bhaat – an aromatic, fiber-rich homestyle meal that's truly soul-satisfying.
This maharashtrian dish is perfect for lunch or dinner. With 627.5699999999999 calories and 17.33g of protein per serving, it's a high-fiber option for your meal plan.
17gfat
1 tsp Red Chili Powder (Adjust to your spice preference)
1.25 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
2 pcs Green Chilies (Slit lengthwise)
10 pcs Curry Leaves
4 cup Water (Divided for cooking and adjusting consistency)
Instructions
1
Preparation
Rinse the chana dal thoroughly and soak it in ample water for at least 2 hours. After soaking, drain the water completely.
Wash the colocasia leaves well under running water. Carefully remove the thick central vein and any other tough stems from each leaf. Stack the leaves and chop them finely.
If using whole tamarind, soak it in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind to extract a thick pulp, then strain and discard the solids. Set the pulp aside.
2
Pressure Cook the Base
In a pressure cooker, combine the soaked and drained chana dal, finely chopped colocasia leaves, and raw peanuts.
Add the turmeric powder and 2 cups of water.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is very soft and mushy. Allow the pressure to release naturally.
3
Simmer the Bhaji
Once the pressure has released, open the cooker. Use a whisk or the back of a ladle to lightly mash the cooked mixture. The goal is to break down the leaves and dal while retaining some texture.
Place the cooker back on low heat. Add the tamarind pulp, grated jaggery, goda masala, red chili powder, and salt. Stir everything together until well combined.
In a separate small bowl, whisk the besan with 1/4 cup of water to create a smooth, lump-free slurry.
Slowly pour the besan slurry into the simmering bhaji, stirring continuously to prevent any lumps from forming.
Add the fresh grated coconut and the remaining 1.5 to 1.75 cups of water, depending on your desired consistency. The bhaji should have a flowing, thin gravy.
Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, allowing the flavors to meld and the raw taste of besan to cook off.
4
Prepare the Tempering (Tadka)
While the bhaji simmers, heat the vegetable oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add the mustard seeds. When they start to crackle, add the cumin seeds and hing.
Immediately add the slit green chilies and curry leaves. Be careful as they may splutter. Sauté for about 30 seconds until the chilies are blistered and the leaves are crisp.
5
Finish and Serve
Pour the hot, sizzling tempering directly over the simmering bhaji. Stir well to incorporate the flavors.
Let the bhaji cook for another minute.
Serve Aluchi Patal Bhaji hot with steamed rice, jowar bhakri, or chapati.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
