Aluchi Patal Bhaji with Steamed Basmati Rice

Instructions

1. 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. 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. 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. 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. 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.