Palaka chi patal bhaji (Spinach gravy from Maharashtra)

My mother wanted me to blog about some traditional recipes made in Maharashtra(a state in India). I love this recipe made by my mom and my aunt.They serve it with Bhakri (a flatbread made with bajra(pearl millet flour) or jowar(sorghum flour) and homemade white butter). This recipe is made in all Maharashtrian homes. I learnt this recipe just a few years ago from my friend Malvika.  She had made it at my baby shower lunch party. I loved it so much, and I was so happy when she shared this recipe with me. It is a very nutritious and healthy side to a traditional Maharashtrian menu.

I have used fresh China Spinach that is available here. You can use baby spinach, red spinach or any other variety available. 

Ingredients:

• A large bunch 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(abt a tsp)
• 1 tbsp goda masala (maharashtrian garam masala)
• 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 it's shape.(It shouldn't 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, chopped garlic, 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 goda masala.

• Keep the mixture cooking for 5-10 minutes, till the gravy thickens.

• Serve hot with chapati and salad.

Quantity:

• 4-5 servings

Notes:

• You can add chopped radish(mooli) to the gravy, along with dal and groundnuts.
• You can cook the spinach in the microwave for 2 minutes and then chop it.
• I used about a tsp of sugar instead of jaggery. It is used to balance the sourness of tamarind, to give the gravy a typical sweet and sour taste. So do not skip it.

•  Serve with jowar or bajra bhakri and homemade white butter. That is the best combination with this vegetable .... :)