How to make Palak Mudda Bhaji -

A simple side dish – spinach cooked with toovar dal and raw peanuts

Sanjeev Kapoor

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. You can also find more Main Course Vegetarian recipes like Sweet, Spicy, Stir-Fried Mushroom Tamdi Bhaji (Lal Maath Sabzi) Karela Fry Spaghetti with Baked Beans -SK Khazana

Palak Mudda Bhaji

Palak Mudda Bhaji Recipe Card

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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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MasterChef Sanjeev Kapoor

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.