Palak amti |palak shengdana chana dal rassa bhaji|spinach curry

Palak means spinach & amti stands for curry.this is a typical maharashtrian style of palak amti

My moms recipe which is one of my favourite .i drink this amti as soup. palak is good source of iron.

Serves  -2 people

Ingredients
2 bunches palak/spinach - 1 cup
1/4 cup peanuts soaked in water
1/4 cup chana dal (bengal gram dal) soaked in water
3-4 green chilies,
1/2 cup coconut
1 tbsp peanut powder (shengdana koot)
2 tsp cumin seeds,
7-8 curry leaves,
2 tsp Black Maharashtrian Masala,
2 teaspoon tamarind pulp,
1 tsp turmeric (haldi)
1 tsp red chilli powder
salt,
jaggery for the desired sweetness.

For tempering (phodni)

1 tbsp oil,
2 tsp mustard seeds,
1/2 tsp Asafoetida

Method

1. Chop the leaves and stems of palak washed thrice in water .. Steam palak with chana dal & peanut in cooker for 3 whistles .



2. Meanwhile Grind Coconut with water to form khobra vatan ( coconut paste)
3. Heat some oil, add asafoetida & mustard seeds. Add chilies,curry leaves,chopped onion & saute till onion turns soft.add palak,chana dal & groundnut.Add red chilli powder,turmeric, Black Maharashtrian Masala & mix well
4.Add  khobra vatan ( coconut paste) ,peanut powder,tamarind, jaggery,  salt. Add some water to adjust consistency of curry.close lid & Bring to a boil.
5.Stir and simmer the bhaaji for 10-15 minutes.
6. serve hot with basmati rice.





Tip:

1. Instead of coconut paste for thickening Make a paste of gram flour and add it to the boiling mixture. (Instead you can add peanut powder) Add the ground 2.you can do the tempering at end just before serving.
3.add crushed garlic in phodni