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.
Prep20m
Cook30m
Soak120m
Servings4
Serving:1 cup365 cal
Ingredients
For 4 servings
250 gColocasia Leaves (About 1 medium bunch, stems removed and finely chopped)
4 cupWater (Divided for cooking and adjusting consistency)
Nutrition per Serving
365
Calories
12g
Protein
47g
Carbs
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.
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.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 365.36 calories per serving with 12.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Pro Tips
1To prevent throat irritation from the calcium oxalate crystals in colocasia leaves, always use a souring agent like tamarind or kokum.
2For the most authentic flavor, do not skip the goda masala. It provides a unique, sweet, and pungent aroma.
3The balance of sweet (jaggery) and sour (tamarind) is key to this dish. Adjust the quantities to your personal preference.
4Stirring continuously while adding the besan slurry is crucial to achieve a smooth, lump-free gravy.
5This dish tastes even better the next day as the flavors deepen and mature.
6You can use ghee instead of oil for the tempering to add a richer flavor and aroma.
Recipe Variations
Lentil Variation
Lentil Variation
You can make this dish with a mix of chana dal and toor dal for a slightly different texture and flavor.
No Coconut
No Coconut
If you don't have fresh coconut, you can use 2 tablespoons of dry desiccated coconut or skip it entirely. The bhaji will still be delicious.
Added Vegetables
Added Vegetables
Some variations include adding pieces of drumstick (moringa) or sweet potato chunks while pressure cooking the dal and leaves.
Souring Agent
Souring Agent
If tamarind is unavailable, you can use 4-5 pieces of dried kokum. Add them while pressure cooking.
Health Benefits
🌾
Rich in Dietary Fiber
The combination of colocasia leaves, chana dal, and peanuts makes this dish an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
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Good Source of Plant-Based Protein
Chana dal and peanuts are packed with protein, making this curry a great option for vegetarians and vegans to meet their daily protein requirements, which is essential for muscle repair and growth.
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Packed with Vitamins and Minerals
Colocasia leaves are a powerhouse of Vitamin A and Vitamin C, which are crucial for vision and immunity. The dish also provides iron from jaggery and leaves, and magnesium from peanuts.
Frequently Asked Questions
Why do colocasia leaves sometimes cause an itchy throat?
Colocasia leaves contain calcium oxalate crystals (raphides), which can cause irritation or an itchy sensation in the throat and mouth. Cooking them with a souring agent like tamarind or kokum helps to neutralize these crystals, making the leaves safe and enjoyable to eat.
Is Aluchi Patal Bhaji healthy?
Yes, it is a very healthy dish. Colocasia leaves are rich in vitamins A and C, and fiber. Chana dal and peanuts provide excellent plant-based protein. The use of traditional spices and jaggery instead of refined sugar adds further nutritional benefits.
How many calories are in one serving of Aluchi Patal Bhaji?
One serving of Aluchi Patal Bhaji (approximately 1 cup or 330g) contains around 280-320 calories, depending on the amount of oil, jaggery, and coconut used.
What can I use if I don't have Goda Masala?
While Goda Masala gives the dish its authentic Maharashtrian flavor, you can substitute it with a mix of 1/2 tsp garam masala and 1/4 tsp cumin-coriander powder. The taste will be different but still delicious.
Can I make this recipe without a pressure cooker?
Yes, you can. Cook the soaked dal, leaves, and peanuts in a deep pot with a lid. It will take longer, about 45-60 minutes, for the dal to become completely soft. You may need to add more water during the cooking process.
How should I store leftovers?
Store any leftover bhaji in an airtight container in the refrigerator for up to 2-3 days. Reheat it thoroughly on the stovetop or in the microwave before serving. The gravy may thicken upon refrigeration, so you might need to add a splash of water while reheating.
