Maharashtrian Takatla Palak Recipe โ Spinach Peanut Buttermilk Curry
Description:
Takatla Palak is a delightful and comforting Maharashtrian curry that combines the earthy flavors of spinach (palak) with the tanginess of yogurt and the crunch of peanuts and chana dal. This dish, also known as Spinach Peanut Buttermilk Curry, is served in a mild, slightly tangy buttermilk-based gravy. The addition of jaggery brings a subtle sweetness that balances the spices perfectly, creating a harmonious flavor profile. Ideal for pairing with rice or chapati, Takatla Palak is a comforting dish that can be enjoyed throughout the year, especially during the hot summer months when its refreshing taste is truly appreciated. The consistency can be adjusted to suit your preference, with a thinner soup-like texture when served with rice or a thicker version when paired with chapati.
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak), finely chopped | 200 grams |
| Chana dal (Bengal Gram Dal), soaked | 3 tablespoons |
| Raw Peanuts (Moongphali) | 1/4 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Gram flour (besan) | 2 tablespoons |
| Ghee | 1 teaspoon |
| Garlic, crushed | 3 cloves |
| Mustard seeds (Rai / Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Green Chillies, finely chopped | 3 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (hing) | 1/2 teaspoon |
| Jaggery | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Fat | 7g |
| Sodium | 300mg |
Preparation Time:
- 20 minutes
Cooking Time:
- 30 minutes
Instructions:
-
Preparation:
Begin by prepping all the ingredients. Finely chop the spinach leaves and set aside. In a small mixing bowl, whisk together the yogurt, gram flour (besan), and 1/2 cup of water to create a smooth mixture. Keep this aside.
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-
Soak the Chana Dal:
In a separate bowl, soak the chana dal in hot water for 15 minutes, then drain. -
Cook the Spinach:
In a pressure cooker, add the chopped spinach leaves. Close the lid and cook for one whistle on medium heat. Once done, turn off the heat and immediately release the pressure. This quick cooking helps retain the vibrant green color of the spinach. Set it aside. -
Cook the Chana Dal and Peanuts:
In the same pressure cooker, add the soaked chana dal and raw peanuts with 1/2 cup of water. Cook for 3-4 whistles, then turn off the heat and let the pressure release naturally. -
Tempering:
Heat ghee in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to crackle. Next, add the crushed garlic, asafoetida, turmeric powder, and chopped green chillies. Stir this mixture for a few seconds until the garlic becomes fragrant. -
Combine and Cook:
Add the cooked spinach, chana dal, and peanuts to the pan. Then, pour in the yogurt-gram flour mixture. Stir everything well to combine. Season with salt and add a pinch of jaggery to balance the flavors. Let the curry come to a brisk boil, allowing it to thicken slightly. -
Adjust Seasoning:
Once the curry thickens to your desired consistency, taste and adjust the salt and seasonings as needed. -
Serve:
Turn off the heat and transfer the Takatla Palak to a serving bowl. Serve it hot with steamed rice, chapati, or alongside other Maharashtrian dishes like Batatyacha Kees and Kosambari Salad for a wholesome, satisfying meal.
Tips for Perfect Takatla Palak:
- Consistency: The consistency of the curry can be easily adjusted. For a soup-like texture, add more water; for a thicker gravy, reduce the amount of water.
- Spice Level: Adjust the number of green chillies according to your preferred spice level.
- Jaggery: The jaggery adds a unique sweetness that complements the tangy yogurt. Feel free to adjust the quantity to suit your taste.
- Vegetarian Delight: This dish is a perfect choice for a vegetarian lunch or dinner, packed with nutrients from spinach, peanuts, and chana dal.
Conclusion:
Maharashtrian Takatla Palak is an easy-to-make, flavorful curry that highlights the natural taste of spinach and the richness of peanuts and chana dal. The combination of yogurt and gram flour in the gravy makes it slightly tangy, creating a delicious contrast with the spices and the hint of sweetness from the jaggery. This dish is a must-try for those looking to explore Maharashtrian flavors and offers a refreshing alternative to regular curries. Whether paired with rice or chapati, Takatla Palak is sure to be a hit at your next meal!
