Name: Maharashtrian Patal Kadhi recipe by Shreya barve at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: A large bunch spinach; 5-6 cup buttermilk; 1/4 cup of chana dal (bengal gram); 1/4 cup of groundnuts; 1 green chilli; 1/2 tsp of turmeric powder; 1 tsp coriander powder; ½ tsp red chilli powder; 1/4 tsp asafoetida; 3-4 tbsp besan (Chickpea flour); 2 tbsp jaggery; Salt to taste; 3-4 tbsp oil; 1 tbsp cumin seeds/jeera; 1 tbsp each of methi (fenugreek) seeds; A pinch of asafoetida/hing; 7 to 8 curry leaves/kadi patta; 2 dried red chilli; 7-8 cloves of garlic

ABOUT Maharashtrian Patal Kadhi RECIPE

Patal Kadhi is a Maharashtrian curry. Spinach cooked with yogurt and besan (chick pea flour). Topped with garlic tadka, it is a mouth watering dish. It goes great with rice or roti or even like soup. It’s quick and delicious. I am sure you too will fall in love after you eat this.

Ingredients Serving: 5

A large bunch spinach
5-6 cup buttermilk
1/4 cup of chana dal (bengal gram)
1/4 cup of groundnuts
1 green chilli
1/2 tsp of turmeric powder
1 tsp coriander powder
½ tsp red chilli powder
1/4 tsp asafoetida
3-4 tbsp besan (Chickpea flour)
2 tbsp jaggery
Salt to taste
3-4 tbsp oil
1 tbsp cumin seeds/jeera
1 tbsp each of methi (fenugreek) seeds
A pinch of asafoetida/hing
7 to 8 curry leaves/kadi patta
2 dried red chilli
7-8 cloves of garlic

Instructions

Pressures cook the dal and groundnuts for 3 whistles. (The dal should be soft, yet should hold it's shape).
Remove the spinach ends and wash the leaves. Chop them finely.
Take a large thick bottom pan and add butter milk, jaggery, salt, asafoetida/hing, besan. Mix with a wire whisk until smooth.
Add boiled ground-nuts and chana dal.
Cook on a medium flame.
After one boil, add turmeric powder, coriander powder, red chili powder and give it another boil.
Add chopped spinach (Palak), let it boil on a medium flame. Add water if required and stir continuously otherwise the curd will curdle.
Simultaneously, in another pan heat oil and add asafetida (hing), methi(fenugreek) seeds, cumin seeds/jeera, garlic cloves, dry red chilies, curry leaves ( kadhi patta).
Add this tadka (tempering) on cooked spinach mixture and cover immediately for aroma the to get infused.
Turn off the gas and serve hot with rice or chapatti.

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