Aluchi Bhaji, a traditional Maharashtrian delicacy, celebrates the unique flavors of colocasia (arbi) leaves cooked to tender perfection with a blend of earthy chana dal, crunchy peanuts, and aromatic spices. This high-protein, vegan dish makes an excellent addition to your lunch menu, especially when served alongside a comforting Phulka, spicy Matki Chi Usal, and tangy Kanda Kairichi Chutney.
Ingredients
Ingredient
Quantity
Colocasia Leaves (Arbi)
50 grams, leaves and tender stems, cleaned and finely chopped
Raw Peanuts (Moongphali)
1/4 cup, soaked in hot water for 30 minutes
Chana Dal (Bengal Gram Dal)
2 tablespoons, soaked in hot water for 30 minutes
Sunflower Oil
1 teaspoon
Cumin Seeds (Jeera)
1/2 teaspoon
Mustard Seeds
1/2 teaspoon
Asafoetida (Hing)
1/2 teaspoon
Dry Coconut (Kopra), thinly sliced
7 pieces
Amchur (Dry Mango Powder)
1 teaspoon
Turmeric Powder (Haldi)
1/4 teaspoon
Jaggery, grated
2 teaspoons
Green Chillies, slit
2
Salt
To taste
Nutritional Information (Per Serving)
Nutrient
Amount
Calories
130 kcal
Carbohydrates
15 g
Protein
5 g
Fat
6 g
Fiber
5 g
Sodium
10 mg
Instructions
Step
Description
1
Begin by preparing all ingredients. Soak the chana dal and peanuts in hot water for at least 30 minutes. Drain them once soaked.
2
Place the soaked chana dal and peanuts with 1/4 cup water and a pinch of salt in a pressure cooker. Cook on medium heat for 3 to 4 whistles. Once done, turn off the heat and allow the pressure to release naturally. Set aside the cooked dal and peanuts.
3
Heat sunflower oil in a large pan over medium heat. Add mustard seeds, and once they start to splutter, add cumin seeds. Follow with asafoetida, turmeric powder, and slit green chilies, sautéing briefly until fragrant.
4
Add the chopped colocasia leaves and tender stems to the pan, stirring well. Sprinkle in the amchur, jaggery, salt, and sliced dry coconut, combining everything evenly. Sauté for about 10-15 minutes, stirring occasionally, until the leaves become soft and cooked through.
5
Once the leaves have softened, add the cooked chana dal and peanuts. Mix well and let everything simmer for a few more minutes to allow the flavors to meld. Adjust salt if needed.
6
Turn off the heat. Serve the Aluchi Bhaji warm with Phulka, Matki Chi Usal, and Kanda Kairichi Chutney for a traditional Maharashtrian meal.
This Aluchi Bhaji recipe offers a delightful and authentic taste of Maharashtra, with the colocasia leaves delivering a slightly earthy flavor that complements the richness of coconut and the subtle sweetness of jaggery.
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