Very delicious,very nutritious as well as easily prepared (atleast by me ;) :v ) A very popular Mahaprasad dish in Vidarbh.. VARHADI/VIDARBHI PATAL BHAAJI!! It is a daal+ veg with either spinach (palak) or colocasia (alu/arbi) leaves.. for better convenience,ill post spinach one ;) :D So..here it goes ;) Ingredients: A large bunch of spinach 1/4 cup of chana dal (bengal gram) 1/4 cup of groundnuts 1 tsp each of methi(fenugreek) seeds, mustard seeds 1 green chili, 1 dried red chili 3/4 cloves of garlic (optional) 1/2 tsp of turmeric powder 1/4 tsp asafoetida 1 tbsp besan(chick pea flour) 1 small lime sized tamarind pulp 1 tbsp jaggery salt to taste 1 tbsp goda masala or garam masala ((WHAT IS GODA MASALA,ILL TRY TO POST IT SOON ;) )) onion slices/coriander to garnish 3 tsp oil or ghee Recipe: Soak the bengal gram dal and groundnuts in water for about 3 hours. Pressure cook the dal and groundnuts for 3 whistles. The dal should be soft, yet should hold its shape.(It shouldnt be mushy) Remove the spinach ends and wash the leaves in a colander. Chop them finely. I used the food processor to chop the leaves. Heat the oil/ghee in a pan. Add mustard seeds, methi seeds, chopped chilies(I added them whole). When the seeds splutter, add turmeric, asafoetida. Add the chopped spinach leaves and the chickpea flour. Stir fry and mix well so as the leaves are wilted and the besan flour has no lumps, for about 3-4 minutes. Add the boiled dal and groundnuts and some water. Stir and mix well on medium heat. Add the tamarind paste (or the soaked tamarind water), jaggery, salt and garam or goda masala. Keep the mixture cooking for 5-10 minutes, till the gravy thickens. Serve hot with chapati,rice or drink it directly.. its superb ;) thandi k season m garama garam patal bhaji is very beneficial ((my dadi says so :D))
Posted on: Tue, 18 Nov 2014 08:59:59 +0000
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