Palakachi Patal Bhaji with Steamed Basmati Rice

Instructions

1. 1

   Pressure Cook Dal and Peanuts

   • Drain the soaked chana dal. In a pressure cooker, combine the drained dal, raw peanuts, 1/4 tsp of the turmeric powder, and 1.5 cups of water.
   • Secure the lid and cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is soft but not mushy.
   • Allow the pressure to release naturally. Once open, gently mash about a quarter of the dal with the back of a spoon to help thicken the gravy later. Set aside.
2. 2

   Prepare Besan Slurry

   • In a small bowl, add the 2 tbsp of besan. Gradually whisk in 1/4 cup of water until you have a smooth, lump-free slurry. Set this aside for later.
3. 3

   Sauté Aromatics and Spinach

   • Heat oil in a kadai or deep pan over medium heat. Add the mustard seeds and let them splutter completely.
   • Add the cumin seeds and hing. Sauté for 10-15 seconds until fragrant.
   • Add the minced garlic, slit green chillies, and chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the chopped spinach and a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts completely.
4. 4

   Combine and Simmer the Bhaji

   • Add the Goda masala and the remaining 1/4 tsp of turmeric powder. Sauté for 1 minute until the raw smell of the spices disappears.
   • Slowly pour in the besan slurry while stirring continuously to prevent lumps from forming. Cook for 1-2 minutes until the mixture thickens slightly.
   • Add the cooked chana dal and peanut mixture, grated jaggery, tamarind paste, and salt. Mix everything well to combine.
   • Pour in the remaining 1 cup of water (or more, if you prefer a thinner consistency). Stir well and bring the curry to a gentle boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, allowing all the flavors to meld together.
   • Check for seasoning and adjust salt, jaggery, or tamarind if needed. Serve hot.