Authentic Sindhi Patal Bhaji with Steamed Phulkas
A delightful and comforting Sindhi spinach and chana dal curry simmered with aromatic spices. This nutritious green delicacy pairs wonderfully with warm, freshly made phulkas.
55min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Pressure cook the soaked chana dal with a pinch of salt and turmeric powder for about 3 whistles until tender yet retaining shape.
2
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then let it cool marginally before adding cumin seeds.
3
Add sliced onions and sauté until golden brown, followed by ginger-garlic paste and green chilies.
4
Add chopped tomatoes, red chili powder, and coriander powder, cooking until the oil separates from the masala.
5
Add the chopped spinach to the pan and let it wilt down completely into the tomato-onion base.
6
Stir in the boiled chana dal along with a little water to adjust the consistency, simmering on low heat for 15 minutes.
7
Garnish with fresh coriander leaves and serve hot with steamed phulkas.
Ingredients
500 grams fresh spinach, washed and finely chopped
1/2 cup split Bengal gram (chana dal), soaked for 30 minutes
2 medium tomatoes, finely chopped
1 large onion, finely sliced
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.