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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.
For 4 servings
Preparation
Pressure Cook the Base
Simmer the Bhaji
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 391.32 calories per serving with 13.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Tempering (Tadka)
Finish and Serve
You can make this dish with a mix of chana dal and toor dal for a slightly different texture and flavor.
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.
Some variations include adding pieces of drumstick (moringa) or sweet potato chunks while pressure cooking the dal and leaves.
If tamarind is unavailable, you can use 4-5 pieces of dried kokum. Add them while pressure cooking.
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.
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.
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.
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
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