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A classic Maharashtrian curry featuring tender arbi leaves and chana dal simmered in a tangy tamarind and sweet jaggery gravy. This soupy, flavorful dish is a comforting meal when served with steamed rice.
For 4 servings
Prepare Leaves and Dal
Pressure Cook the Base
Grind the Masala Paste
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A classic Maharashtrian curry featuring tender arbi leaves and chana dal simmered in a tangy tamarind and sweet jaggery gravy. This soupy, flavorful dish is a comforting meal when served with steamed rice.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 311.47 calories per serving with 11.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper and Simmer the Bhaji
Final Touches and Serving
If arbi leaves are unavailable, you can make a similar curry using spinach (palak) or fenugreek leaves (methi). The cooking time for the leaves will be much shorter.
You can use a mix of chana dal and toor dal, or even moong dal for a different texture and flavor profile.
Add boiled and cubed sweet potato or drumsticks along with the dal mixture for extra nutrition and texture.
For a sattvic version, you can omit the ginger and garlic from the masala paste. The dish will still be flavorful due to the other spices.
The combination of chana dal and arbi leaves provides a high amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Chana dal and peanuts are excellent sources of plant-based protein, essential for muscle repair, growth, and overall body function.
Arbi leaves are a powerhouse of nutrients, including Vitamin A and Vitamin C, which are crucial for vision, skin health, and boosting the immune system.
Spices like ginger, cumin, and asafoetida (hing) used in the tempering are known for their digestive properties, helping to reduce bloating and improve gut health.
One serving of Patal Bhaji (approximately 1 cup or 260g) contains around 270-300 calories, depending on the amount of oil and coconut used.
Yes, Patal Bhaji is a nutritious dish. It's rich in fiber from the dal and leaves, provides plant-based protein, and contains essential vitamins and minerals from the arbi leaves, such as Vitamin A and C.
Arbi leaves (colocasia) contain calcium oxalate crystals, which can cause itchiness if not cooked properly. To prevent this, always remove the thick veins, chop the leaves finely, and cook them thoroughly with a souring agent like tamarind, which helps neutralize the crystals.
While Goda Masala gives the most authentic taste, you can substitute it with regular garam masala. To get closer to the flavor, add a small pinch of cinnamon powder, clove powder, and a tiny piece of star anise to the tempering.
Yes, you can. Cook the dal, leaves, and peanuts in a deep pot with water. It will take longer, about 40-50 minutes, for the dal to become completely soft. Ensure you add enough water and stir occasionally to prevent sticking.
You can store leftover Patal Bhaji in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; add a splash of hot water while reheating to adjust the consistency.