Aluchi Bhaji Recipe: A Traditional Maharashtrian Delight
Aluchi Bhaji is a flavorful and hearty dish from Maharashtra, where tender colocasia leaves (arbi) are cooked with a variety of spices, lentils, and peanuts, creating a dish that is both delicious and nutritious. This vegetarian dish is often paired with chapati, puris, or rice, making it a perfect addition to any meal. It’s not only high in protein but also bursting with flavors from the spices, coconut, and jaggery, making it a truly unique and satisfying recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia leaves (Arbi) | 50 grams |
| Peanuts | 1/4 cup (soaked in warm water for 30 minutes) |
| Chana dal (Bengal gram) | 2 tablespoons (soaked in warm water for 30 minutes) |
| Oil | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds (Rai) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Dried coconut, sliced thin | 7 pieces |
| Amchur (Dry mango powder) | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Jaggery (grated) | 2 teaspoons |
| Green chilies (sliced thin) | 2 |
| Salt | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Serves: 4
Cuisine
- Cuisine: Maharashtrian
- Course: Lunch
- Diet: High Protein Vegetarian
Instructions
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Prep the Ingredients: Begin by preparing all the ingredients and keeping them ready. Soak the chana dal and peanuts in warm water for 30 minutes before starting. Slice the green chilies and set them aside.
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Cook the Lentils and Peanuts: In a pressure cooker, add the soaked chana dal, peanuts, a pinch of salt, and 1/4 cup water. Close the lid and cook for about 3-4 whistles. Once done, let the pressure release naturally.
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Tempering the Spices: In a separate pan, heat the oil over medium flame. Add the mustard seeds and cumin seeds. Let them sizzle and pop. Once they do, add the asafoetida (hing), turmeric powder, and sliced green chilies. Stir the mixture to release the flavors.
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Cooking the Colocasia Leaves: Now add the chopped colocasia leaves (Arbi) to the pan along with amchur (dry mango powder), jaggery, salt, and sliced coconut. Mix everything well, ensuring the leaves are coated with the spices. Cook until the colocasia leaves are tender, which should take about 10-12 minutes. Stir occasionally.
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Combine with Lentils and Peanuts: Add the cooked chana dal and peanuts mixture to the pan with the colocasia leaves. Mix everything thoroughly. Allow it to simmer for a few minutes to blend the flavors.
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Serve: Once the bhaji comes to a gentle boil, switch off the flame. Your Aluchi Bhaji is now ready to be served!
Serving Suggestions:
Serve this vibrant Aluchi Bhaji with Ajwain Puri (carom seed flatbreads), a refreshing Boondi Raita (yogurt with crispy gram flour balls), and a sweet Aate Ka Halwa (flour pudding) for a complete and satisfying Maharashtrian meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 7 g |
| Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 150 mg |
| Cholesterol | 0 mg |
Why You’ll Love This Recipe
Aluchi Bhaji stands out for its nutritional value and vibrant flavors. The combination of peanuts, chana dal, and colocasia leaves provides a hearty and healthy base, while the spices and jaggery add a delightful contrast of tangy and sweet notes. Perfect for lunch, this dish is not only tasty but also high in protein and fiber, making it an excellent choice for vegetarians and anyone looking for a wholesome, satisfying meal. Whether you enjoy it with rice or flatbreads, Aluchi Bhaji is sure to become a favorite on your table!
