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| Maharashtrian Style Spinach - Palak Mudda Bhaji |
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Mharashtrian Spinach sabji - Palak Mudda Bhaji
Today
when I opened my refrigerator, I saw good amount of spinach lying for 4-5 days.
Had heavy breakfast and wanted something quick and easy for lunch. I was
already running late and was behind my regular schedule 😥. (Lazy Sunday
makes you slow in everything 😅😅). So, decided to
cook this typical Marathi style spinach for lunch. Though it has similarity
with Dal-Palak, yet it tastes quite different.
So,
a quick recipe here:
Ingredients:
1.
Spinach: ½ kg
2.
Cooked split pigeon peas: 2 ½ cups (cooked toor dal)
3.
Oil: 5 tablespoons
4.
Jaggery: 1 small piece
5.
Tamarind pulp: 2 tablespoons
6.
Salt: As per taste
7.
Mustard seeds: 2 teaspoons
8.
Turmeric powder: ½ teaspoon
9.
Red chili powder: 3 teaspoons
10.
Kala masala or Goda masala: ½ teaspoon (optional)
11.
Garlic: 25-30 cloves
12.
Peanuts: 1 cup
Method:
1.
Clean, wash and finely chop spinach. Finely chop garlic pods.
2.
Heat 1 tablespoon oil in a pan. Add spinach. Sauté for about 5-7 mints. (till
almost cooked)
3.
Add split pigeon peas (toor dal). Make sure dal is cooked well and should have
soft texture. There shouldn’t be any water, making dal as a thick ball.
4.
Add tamarind pulp, jaggery and salt. Mix well. Cook for 1-2 mins. Remove from
the heat.
5.
In another pan, add remaining oil. Heat oil.
6.
Add mustard seeds. Once seeds start crackling, add garlic & peanuts. Sauté
for 5 mins on high flame till nice brown and crunchy. Don't burn.
7.
Turn off the heat and immediately add turmeric powder, red chili powder and
masala.
9.
Pour this tadka on top of the cooked spinach. Mix well
10.
Tastes awesome with hot chapati or plain rice.
So
basically, my agenda is simple. I try to make different recipes with the same
ingredient. That's add lot of variety to your meals and nutrients too.
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