Authentic Kumaoni Palak Ka Kapa with Pahadi Bhaat
A comforting, rustic winter delicacy from the hills of Uttarakhand made with finely ground spinach and lentils, simmered slowly with aromatic spices and served hot over fragrant rice.
55min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Coarsely grind the soaked urad dal without adding too much water and keep it aside.
2
Blanch the chopped spinach in boiling water for two minutes, then plunge it into ice water to retain its vibrant green color before blending it into a smooth puree.
3
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes slightly, then reduce the heat.
4
Add cumin seeds and asafoetida, letting them splutter in the hot oil.
5
Add minced garlic, grated ginger, and chopped onions, sautéing until golden brown.
6
Stir in the ground urad dal paste and roast it with the onion mixture for 3 to 4 minutes on medium heat.
7
Add the turmeric powder, coriander powder, red chili powder, and salt, mixing well.
8
Pour in the spinach puree and mix thoroughly with the dal base.
9
Whisk the whole wheat flour into half a cup of water to make a lump-free slurry, and pour it into the curry to thicken it naturally.
10
Add the remaining water, bring the mixture to a gentle boil, then simmer on low heat for 15 minutes so the flavors meld together.
11
Garnish with fresh coriander leaves and serve piping hot alongside steaming Pahadi bhaat.
Ingredients
500 grams fresh spinach, washed and chopped
1/4 cup urad dal (split black gram), soaked for 4 hours
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 medium onion, finely chopped
1 tablespoon garlic, minced
1 teaspoon ginger, grated
2 green chilies, slit
1 tablespoon whole wheat flour
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
Salt to taste
2 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.