How to make Palak Mudda Bhaji -
A simple side dish – spinach cooked with toovar dal and raw peanuts
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh spinach, Split pigeon peas (toovar dal)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Palak Mudda Bhaji checkout Sai Bhaji, Palak Corn Potato Bake, Hearty Greens with Garlic, Mixed Palak Soya Saag . You can also find more Main Course Vegetarian recipes like Junglee Mushroom Kaliyaan Matar Macaroni Malai Asparagus Curry Soya Delight
Palak Mudda Bhaji Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Palak Mudda Bhaji Recipe
Fresh spinach , shredded 1 medium bunches
Split pigeon peas (toovar dal) , cooked 1 cup
Oil 8 tablespoons
Tamarind pulp 2-3 tablespoons
Mustard seeds 1 1/2 teaspoons
Garlic , chopped 1/4 cup
Raw peanuts 1/2 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Heat 4 tbsps oil in a non-stick pan, add spinach, cooked split pigeon peas and tamarind pulp and mix well. Cook for 4-5 minutes
Step 2
Heat remaining oil in another non-stick pan and add mustard seeds. Once they start to splutter, add garlic and sauté till golden brown.
Step 3
Add peanuts, turmeric powder, red chilli powder and salt and mix well.
Step 4
Pour the tempering over the spinach mixture and mix lightly.
Step 5
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
