Patal Bhaji
A classic Maharashtrian curry featuring tender arbi leaves and chana dal simmered in a tangy tamarind and sweet jaggery gravy. This soupy, flavorful dish is a comforting meal when served with steamed rice.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Leaves and Dal
- b.Rinse the arbi leaves thoroughly under running water. Place them on a cutting board and carefully slice off the thick central vein from each leaf. This step is crucial to minimize itchiness.
- c.Stack the leaves and roll them tightly, then chop them finely. Set aside.
- d.Drain the water from the soaked chana dal.
- 2
Step 2
- a.Pressure Cook the Base
- b.In a pressure cooker, combine the chopped arbi leaves, drained chana dal, raw peanuts, and turmeric powder.
- c.Pour in 2 cups of water and mix well.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and easily mashable.
- e.Allow the pressure to release naturally before opening the cooker.
- 3
Step 3
- a.Grind the Masala Paste
- b.While the dal is cooking, add the grated coconut, green chillies, ginger, garlic, and cumin seeds to a small grinder jar.
- c.Add approximately 1/4 cup of water and grind to a smooth, fine paste. Set aside.
- 4
Step 4
- a.Temper and Simmer the Bhaji
- b.Heat oil in a large pot or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
- c.Add the hing, then immediately add the ground coconut masala paste. Be careful as it may sizzle.
- d.Sauté the paste for 3-4 minutes, stirring continuously, until it becomes fragrant and the raw smell disappears.
- e.Stir in the goda masala and red chili powder. Cook for another 30 seconds.
- f.Pour the cooked arbi leaf and dal mixture into the pot. Mix everything thoroughly.
- g.Add the tamarind paste, grated jaggery, and salt. Stir well until the jaggery dissolves.
- h.Add the remaining 1 to 1.25 cups of water to achieve the desired thin, soupy consistency ('patal').
- i.Bring the curry to a rolling boil, then reduce the heat to low and let it simmer for 8-10 minutes for the flavors to meld together.
- 5
Step 5
- a.Final Touches and Serving
- b.Taste the bhaji and adjust the salt, jaggery, or tamarind if needed. The final taste should be a perfect balance of sweet, sour, and spicy.
- c.Serve the Patal Bhaji hot with steamed rice, chapati, or traditional Maharashtrian bhakri.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Properly cleaning and removing the thick veins from arbi leaves is essential to prevent throat irritation.
- 2The combination of tamarind and jaggery is the soul of this dish. Do not skip them.
- 3Goda masala provides the authentic Maharashtrian flavor. If you don't have it, use garam masala with a pinch of cinnamon and clove powder as a substitute.
- 4The consistency should be thin and soupy. Adjust the amount of water in the final step to get it right.
- 5Mash some of the cooked chana dal against the side of the pot to help thicken the gravy slightly and give it a better texture.
Adapt it for your goals.
Leaf Substitution
If arbi leaves are unavailable, you can make a similar curry using spinach (palak) or fenugreek leaves (methi). The cooking time for the leaves will be much shorter.
Dal VariationDal Variation
You can use a mix of chana dal and toor dal, or even moong dal for a different texture and flavor profile.
Add VegetablesAdd Vegetables
Add boiled and cubed sweet potato or drumsticks along with the dal mixture for extra nutrition and texture.
No Onion/GarlicNo Onion/Garlic
For a sattvic version, you can omit the ginger and garlic from the masala paste. The dish will still be flavorful due to the other spices.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of chana dal and arbi leaves provides a high amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
Chana dal and peanuts are excellent sources of plant-based protein, essential for muscle repair, growth, and overall body function.
Packed with Vitamins
Arbi leaves are a powerhouse of nutrients, including Vitamin A and Vitamin C, which are crucial for vision, skin health, and boosting the immune system.
Aids Digestion
Spices like ginger, cumin, and asafoetida (hing) used in the tempering are known for their digestive properties, helping to reduce bloating and improve gut health.
Frequently asked questions
One serving of Patal Bhaji (approximately 1 cup or 260g) contains around 270-300 calories, depending on the amount of oil and coconut used.