I was searching to try this recipe for ages..but finally got this recipe from one of my friend. Today I tried this for lunch & it turned out soo delicious. I m going to make this again & again. This is a popular maharastrian traditional recipe with delicious combination of palak, peanuts & channa dal....& slightly adding termarind puld, jagerry & goda masala will enhance the flavor....
1 bunch spinach (washed & chopped)
1/2 cup chana dal
1/2 cup peanuts
1 medium size onion chopped
1/2 tsp Turmeric powder
2 green chillies chopped
2-3 garlic flakes finely chopped
1 tsp mustard seeds & cumin seeds
Pinche of hing/ asafoetida
1 tbsp maharastrian Goda Masala
1 tsp grated jaggery (according to your taste)
2 tblsp tamarind juice (according to your taste)
1 tbsps gram flour/ besan
2 tbsps oil
salt tot taste
1 tblsp fresh coconut grated (optional)
2-3 dry red chillies
Soak Peanuts and Chana dal in water for 1 hour.
Pressure cook spinach, Chana Dal, peanuts along with 1 tsp salt upto 2whistles.
Heat oil a pan. add red chilles, mustard/cumin seeds, after they crackle add asafoetida, chopped onion,green chillies & garlic flakes. Sauté till onion becomes translucent. Then add turmeric powder, goda masala mix well. & then add the besan , stir it till all lumps are gone.
& fry for 1 min.
Add the cooked spinach mixture in to it. Now add tamarind pulp and jaggery ,salt to taste.
Let the curry boil for another 1-2 min till it reaches to semi thick consistency . Garnish with fresh coconut.
Serve with Hot roti/Rice/ masale bhat.
Instead of frying the besan u can also add water to the besan to form a paste & add it to the curry for thickness..
u can do additional seasoning to the curry also....take a pan. Add 1tblsp oil. add mustard seeds & curry leaves. Let them splutter. Then pour the tadka to the prepared gravy just before serving ...:)it will give a nice taste to the curry..:)