Paatal Bhaaji with Alu (Taro, Arbi, Colocasia, Cocoyam, Dasheen…) leaves…. You’ll often find this popular Maharashtrian dish on the menu during special occasions – wedding feasts, religious festivals and more…. Sweet, spicy and tangy, this palate-pleasing Bhaaji is dark green and creamy-smooth….. And Yeah, it hides some fun little surprises as well….. peanuts, cashews, chana dal, bits of coconut… Yum!
Ladle the steaming hot Paatal Bhaaji over rice (also steaming hot!), add a dollop of Ghee and watch it melt in…. Or… Scoop some up with a piece of fresh, puffed up Phulka/Roti (flame-puffed, thin whole-wheat flatbread)….. Inhale the aroma as you pop it into your mouth….. Mmmm!
“Eat your greens!” takes on a whole new meaning when you’re enjoying this lip-smackingly delicious Paatal Bhaaji made with Alu leaves. Is it a wonder that Maharashtrian folks love it so much?
And the best part? It’s really quite easy to make…. and it’s inexpensive to boot! So…. NO! You don’t really need a special occasion to make it…. My Mom made it quite often and it was always the highlight of the meal!
And then….. Soon after I got married, I had my aunt-in-law’s Alu chi Paatal Bhaaji… Everyone in my ‘new’ family had already told me that this was her signature dish… and that it was on a whole other level!
Well…. Let’s just say that I made sure I quickly learned how she made it! She was utterly delighted to teach me, and the recipe I’m sharing here is basically hers.. I’m so very glad that I got to learn it from her! Over the years, I’ve modified her recipe just a bit. I really like how adding just a teeny bit of ground cloves and toasted sesame ramp up the flavor of the final dish.
Paatal Bhaaji – Many kinds, Quite Popular in Maharashtrian Cuisine
So… What exactly is Paatal Bhaaji? Maharashtrians make Paatal Bhaaji with a host of different leafy greens. This Marathi term essentially describes the thick soup-like consistency of the dish. ‘Paatal’ (the ‘tal’ rhymes with ‘dull’, with a soft ‘t’ sound, similar to ‘th’ as in ‘think’), in the context of food, means ‘runny’…. and ‘Bhaaji’ (Bhaa-jee) simply describes it as a cooked vegetable dish….. A pretty generic description, huh?
How to distinguish between all the different kinds of Paatal Bhaaji that Maharashtrians make? Simply add the name of the leafy green at the beginning…. So, the dish I’ve shared here, is called Alu-chi Paatal Bhaaji, because it’s made with ‘Alu‘ leaves…
So many variations on this theme exist… Methi-chi Paatal Bhaaji with Methi (fenugreek) leaves… Palak-chi Paatal Bhaaji, with Palak (Paa-luck; spinach); Mayalu-chi Paatal Bhaaji, with Mayalu (Malabar spinach) leaves, etc.
They are not all made exactly the same way, of course! After all, each leafy green vegetable has its own unique flavor, texture and the time needed to cook it properly. Obviously, all these factors drive the specific way each Paatal Bhaaji is made.
Alu: Arbi/Arvi, Taro…. Colocasia esculenta – world’s oldest cultivated plant!
Colocasia esculenta grows in many parts of the world. Human beings have been cultivating it for aeons… as far back as 5,000 BCE in southeast Asia! It is considered one of the world’s oldest cultivated plants. Its leaves and stems provide many health benefits – low in calories, they are good source of fiber and are rich in a host of micronutrients (vitamins, minerals and phytochemicals) that support your well-being.
Called Alu (Uh-loo) in Marathi, Arbi/Arvi (Uh-r-bi / Uh-r-vi) in Hindi, Seppankizhangu in Tamil…. Taro/Colocasia in English… It’s also known by many other names in different parts of the world…. Eddoe, Cocoyam, Dasheen, etc.
Interestingly, all parts of the plant are edible! So… Of course, creative cooks in all culinary traditions have developed a wide array of delicious recipes with its roots (corms), stems and leaves…
The underground part of the taro plant is swollen and is often called its ‘root’. However, it is really the swollen stem, sitting just above the root, and is better described as the corm… It is somewhat similar to potatoes, yams and other starchy root-vegetables. So, you can use it in similar ways – stir-fry, deep-fry, bake, boil and mash, add to curries and stews … the possibilities are endless!
I plan to post some of my favorite recipes with this versatile ‘root’ vegetable soon…. For now, though, I’m focused on the leafy part of the plant… and its fleshy stems!
Colocasia esculenta: Edible Large Heart-Shaped Leaves… BUT other non-edible plants may have similar leaves too!
While Colocasia esculenta is easily recognizable by its large heart-shaped leaves and succulent stems, one needs to be careful to not confuse it with similar-looking plants that are toxic and NOT edible.
“Elephant Ears”…. Some varieties that folks might grow as ornamental plants might indeed be Colocasia esculenta, but many others are NOT!
So do exercise caution – DO NOT assume that just because a plant resembles Colocasia esculenta in appearance, that it actually is that plant!
Raw Taro can make your skin itch – Wear gloves!
A word of caution here…… Washing, cutting, chopping the raw taro leaves (and stems/corms) can make your skin itch!
So…. I highly recommend that you try to minimize skin contact on your hands/arms when you handle taro. You can simply wrap a kitchen towel around your arms while washing/rinsing the leaves/stems… Or you might want to wear gloves – preferably the kind that also cover your forearms.
Why does taro cause skin to itch?
But wait… Why does this ‘itching’ even happen? The ‘culprit’ has long been believed to be the microscopic needle-shaped crystals of calcium oxalate, also called raphides. However, there are some glaring discrepancies…. For instance, some high oxalate-containing taro varieties cause less itching than those with lower oxalate levels. Hmmm….
Also…. Many other edible leafy greens contain significant amounts of calcium oxalate and/or free oxalic acid as well… Yes, even the much-loved spinach is a high oxalate vegeable! The exact amount present varies with the species and how it is grown. Interestingly, though, many of these leafy greens do NOT cause the kind of itchiness that is characteristic of taro.
Recent research has, in fact, shown that the itchiness is not simply because of the calcium oxalate crystals. The sharp calcium oxalate crystals seem to also be ‘coated’ with a type of protein (profilin), which can act as an allergen…. The pointy crystals act as a sort of ‘delivery agent’, allowing this allergen to penetrate the skin and trigger an immune response….. itching!
So, it’s a good idea to wear gloves while working with Alu leaves and stems. I also recommend wearing an apron… to prevent accidental brownish stains on your clothes (they can be somewhat hard to get rid of)!
Cooked Taro does not cause itching
Perhaps you’re wondering if cooked taro causes itching…. The short answer is NO!
How come? Turns out that simmering Alu/taro with a souring agent, like tamarind in this recipe, is not simply for enhancing its flavor! The tamarind inactivates the allergenic proteins coating the pointy calcium oxalate crystals. These inactivated proteins do not trigger an immune response when consumed…. So…. NO itching when you eat this delicious Paatal Bhaaji!
Also, cooking with tamarind impacts the shape of the calcium oxalate crystals. The crystals partially dissolve…. and then re-deposit, but in variously-shaped crystal structures that are NOT needle-shaped any more! So… these ‘blunted’ crystals cannot poke/prick you any more!
However, it’s a different story in the non-edible varieties of these plants! These continue to cause itchiness, rash, etc., even after cooking. This is precisely why they are categorized as toxic and non-edible!
SO: I reiterate my word of caution: Be sure that the leaves you plan to cook with are actually of the edible variety!
Prep Alu Leaves and stems: big, but soft and pliable
The big heart shaped Alu leaves can seem rather intimidating at first glance! Once you feel them, though, you realize that they are actually quite soft and pliable. Just take care to minimize direct skin contact with them – especially any ‘cut’ edges of leaves and stems.
So…. Let’s say you want to make this Paatal Bhaaji recipe and need to prep these Alu leaves and stems….. Where do you even begin?
First, make sure you thoroughly wash each leaf under running water, lightly scrubbing both sides of the leaf, checking for dirt, etc., that may be stuck to them.
Then, slice away the stems from the base of the leaves… Stack a few leaves neatly, roll up tightly and slice into thin ribbons. Turn the cutting board sideways, and slice across the ribbons…. and there… Your leaf-chopping work is all done!
As for the stems… They have a thin, but tough, fibrous ‘skin’ that does not really soften much upon cooking…. You will need to peel this away before you slice the stems.
Again… a word of caution: do not use your fingernails to peel the stems! Use a knife to pinch and grip a small bit of the skin from one end of the cut stem and pull gently …. kind of like how you would peel an orange… The thin skin comes off quite easily, but might also break along the way.
Repeat this process all around each stem, at both ends, until all the skin has been removed. Now bunch the peeled stems together and slice them, fairly thin (about 1/4 inch / 1/2 cm or thinner).
You can do all this up to a day in advance… Making Paatal Bhaaji with already prepped Alu is so simple!
How to make Paatal Bhaaji with Alu ?
How to make this easy Maharashtrian-style Paatal Bhaaji with the chopped Alu? It’s a simple, uncomplicated recipe that comes together pretty easily….. even if you’re a novice in the kitchen!
First, cook the chopped leaves with the peeled and diced stems, along with some ‘add-ins’… Chana Dal (split skinless Bengal Gram)… peanuts…. coconut pieces… Add some cashews too if you want it a bit more fancy.
I find it easiest to cook all this in a pressure cooker – ‘pot-in-pot’ style. What if you don’t have a pressure cooker? No worries… I’ve given alternate cooking directions as well: see Recipe Notes for details.
Remove the cooked ‘add-ins’ and set them aside. Mash the cooked Alu leaves and stems with the back of a sturdy spoon. Stir in a little bit of Besan (chickpea flour)… this helps give the Paatal Bhaaji a smooth and creamy texture.
Then make a simple Tadka (Thud-kaa) with mustard seeds, fenugreek seeds, asoefetida, turmeric and spicy green chillies. Add the mashed Alu mixture and stir fry for a couple of min. Toss in the cooked ‘add-ins’ you set aside earlier. Add water to adjust the consistency of the Paatal Bhaaji – it should be like a thick creamy soup.
Stir in the simple seasonings – tamarind pulp, salt, jaggery (Gul / Gud), etc. Bring to a gentle boil and simmer for 5-7 min to let the Besan cook thoroughly. Enjoy the aroma that wafts through your kitchen, making your mouth water..
Serve it up, steaming hot…. NOT when it cools and becomes lukewarm!
More Recipes to try…
Would you like to try a few other recipes somewhat similar to this one? Here are some dishes that you might want to look into..
Indian-style:
- Mayalu chi Paatal Bhaaji – Malabar spinach, in a yogurt-based sauce
- Spinach in Kadhi – Spinach in a tangy yogurt based sauce
- Ambaadi chi Bhaaji – with Ambaadi – the tangy Roselle (Hibiscus sabdarifa) leaves
- Pea Shoots and Split Cowpeas – Simple and tasty Chora Dal with tender pea shoots
Western-style:
- Creamy Celery Asparagus Soup: all you need with this is some fresh and crusty bread!
- Cream of Mushroom – vegan, with tofu and brown rice…. tasty and satisfying
- Simple Stew with Barley and Veggies – inspired by Hungarian Goulash
I hope you make some of these… Who knows… some might even become your new favorite dishes! Do leave reviews and star ratings… Thanks!
Special Diets
This Alu chi Paatal Bhaaji, with all its hidden treasures, is vegetarian, vegan, gluten-free, soy-free and sesame-free. To make it nut-free, omit the peanuts, cashews and coconut, and use a nut-free oil for the Tadka.
Since this Paatal Bhaji recipe does not have onion-garlic, it is also suitable for a Pooja Prasad (Naivedya) Thali (for religious festivals, etc.). I’m aware that some folks do indeed like to add garlic in the Tadka – as for me, though, I prefer mine sans garlic. Perhaps you might want to try it both ways and decide which you prefer.
Next time you happen to see these beautiful heart-shaped Alu leaves at the grocery store or farmers market… Grab a bunch and make yourself this delicious Paatal Bhaaji! Or maybe you like to grow these in your kitchen garden…. In that case, just go outside and harvest a few leaves with the stems (remember to protect your skin from direct contact!)
Do leave a review… and a star rating as well! Much appreciated…
Enjoy!
Paatal Bhaaji with Alu (Taro) Leaves: Easy to Make
Equipment
- Pressure cooker preferred Stove-top type or Instant Pot – but not essential- for cooking Alu, peanuts, etc; if not available, see Recipe Notes for alternate cooking directions
- 1 Medium sized insert container (about 1- 1.5 qt/L) for pot-in-pot cooking the insert container must fit comfortably inside the main pressure cooker. Note: Don't need if not using pressure cooker
- 1 Small stainless steel bowl (1- 1/5 cup) for holding the peanuts, Chana Dal, etc., separately from the Alu leaves and stems during pressure-cooking. Note: Don't need if not using pressure cooker
- 1 Medium heavy bottom saucepan/wok (2-3 qt/L) For cooking the Paatal Bhaji; if the saucepan is not heavy-bottomed, the Bhaaji may stick and burn at the bottom.
Ingredients
To pressure cook : if pressure cooker is not available, see Recipe Notes for alternate directions.
- 2 cups Alu leaves – chopped – about 150 g (stems cut away before chopping) loosely packed;; about 7-8 medium-sized Alu leaves (9-10 inches (25cm) long – from stem end to top tip; 10-12 inches (25-30 cm) at its widest, near the bottom tips – one tip to the other, sideways)
- 2/3 cup Alu stems – peeled and sliced 1/4 in (1/2 cm) – about 100g these add body and smoothness to the Paatal Bhaaji, so if you don't have enough, you can add 1/3 cup of chopped Dudhi, Zucchini or Ash Gourd; details in Recipe directions.
- 2 tbsp Raw peanuts – skin-on if not available, OK to use roasted peanuts (salted/unsalted)
- 2 tbsp Chana Dal split, skinless Bengal Gram; if not available, OK to omit
- 2 tbsp Coconut chips: dried or fresh chopped small piece of coconut OK too; if not available, OK to omit
- 1 tbsp Cashew pieces (optional): raw or roasted
To mix with cooked and mashed Alu leaves and stems:
- 2 tsp Besan – fine (not coarsely milled) split Bengal Gram flour – if not available, use Chickpea flour (it is usually a bit coarse)
For Tadka
- 2 tsp Oil – I like to use peanut oil for the flavor any mild-flavored oil is OK : but I do NOT recommend using extra virgin olive oil for making Tadka
- 1/4 tsp Mustard seeds: black / brown seeds preferred if not available, OK to use yellow mustard seeds
- 1/4 tsp Cumin seeds
- 1/8 tsp Fenugreek seeds (8-10 seeds) Methi seeds; if not available, OK to omit, but then the Bhaaji will lack the characteristic Fenugreek flavor
- 1/8 tsp Asoefetida (Hing) – ground if not available, OK to omit
- 1/4 tsp Turmeric
- 1/2 whole Serrano pepper – or other spicy green chilli pepper – slit lengthwise adjust as per your spiciness preference: I do not recommend using Thai chilli pepppers – unless you really like it "HOT"!
- 6-8 leaves Fresh Curry leaves: use 10-12 leaves if they are very small if fresh leaves not available, OK to use dried leaves
Additional items for making Bhaaji
- 1 tbsp Jaggery (Gul/Gud): chopped pieces or coarse powder unrefined cane-sugar; if not available, use brown sugar or regular white sugar; add a bit more later after taste-testing, if you want the Bhaaji to be a bit sweeter
- 2 tsp Tamarind pulp – thick puree adjust according to sourness preferred; use pre-made (store-bought) puree, or extract it from about 1 tbsp dried tamarind – see Recipe Notes for how to do this; If tamarind is not available, see Recipe Notes for alternate souring agents
- 3/8 tsp Salt adjust at the end after taste-testing- you might need to add up to 1/8 tsp more
- 1/2 tsp Coriander powder
- 1/8 tsp Clove powder if not available, pound 2-3 cloves in a mortar and pestle
- 1/2 tsp Sesame seeds; toasted and ground (optional) pound the toasted seeds in a mortar and pestle
- 1 tsp Goda Masala – optional store-bought or home-made; if not available, OK to omit; I have posted my Goda Masala recipe
- 2 cups Water add as needed to adjust consistency of the Paatal Bhaaji
Instructions
Soak Chana Dal and raw peanuts
- Measure 2 tbsp each Chana Dal and raw peanuts in a small bowl.
- Add 1/2 cup boiling hot water and set aside to soak while you prep the Alu leaves and stems.
Prep the Alu (Arbi, Taro) leaves and stems
- Wear gloves! (To minimize skin contact with raw Alu leaves and stems, which can cause itching)Wash each Alu leaf separately and thoroughly – both front and back – under running water. Place them in a large colander to drain excess water.
- Cut the stems away from the the base of the Alu leaves.
- Stack the trimmed Alu leaves.
- Roll them up and slice into thin ribbons – 1/4 inch (1/2 cm) or thinner
- Turn the cutting board sideways and slice across the ribbons to chop them.
- Now peel the stems: Grip a tiny bit of the tip of the stem with a knife and pull away gently. The thin peel comes off easily. Work all around the stem from both ends to make sure it is fully peeled.Caution: Do NOT use your fingernails to do this! The sap from the peeled stems can cause some itchiness under your nails …. and may also temporarily discolor your fingertips/nails
- Bundle the stems together and slice them thin: about 1/8 inch (2-3 mm): you should have about 2/3 cup of the sliced stems. Note: If you don't have enough quantity of these stems, I recommend also adding about 1/3 cup of one of the following – peeled and chopped: – Dudhi (bottle gourd)– Kohla / Petha (Ash Gourd (winter melon)– Zucchini Why add these ? The cooked Alu stems give the Paatal Bhaaji its characteristic smoothness and thickness: not having enough of the stems will make the Bhaaji too 'runny'. When cooked and pureed, the white-fleshed squashes listed above provide a similar smoothness and thickness.
Pressure-cook the taro leaves, stems and the soaked 'add-ins'
- Prepare the pressure cooker for 'pot-in-pot' cooking.Place a rack inside the main pressure cooker pot. Add about 2 cups water: the water level should be just barely over the rack.
- Transfer the chopped taro leaves and stems to an 'insert pot' that sits comfortably inside the main pressure cooker pot. Add 1/4 cup water (no need to stir).(If also using chopped Dudhi/ Ash Gourd /Zucchini, add it to the Alu leaves and stems)Place this 'insert pot' on the rack inside the pressure cooker.
- Add dried or fresh coconut slices to the bowl containing the soaked peanuts and Chana Dal.
- Set this bowl on top of the taro leaves and stems. Close the lid of the pressure cooker and pressure-cook at full pressure for 6-7 minutes. If using a stove-top pressure cooker, turn the heat down to medium after reaching full pressure (first whistle), then wait for 2 more whistles before turning heat off. Move the pressure cooker away from the hot grid of the stove-top, to allow faster natural pressure release. Allow natural pressure release: takes about 10-12 min. Do NOT force-release the pressure: the contents continue to cook during this time and may turn out under-cooked if you force-release the pressure. (If the pressure has not fully released after 10 minutes or so, just wait a few more minutes)
Prep the cooked taro leaves and stems
- When the pressure is released, open the lid of the pressure cooker.
- Use sturdy tongs or a kitchen towel to lift out the bowl with the coconut, Chana Dal and peanuts and set it aside for the time being.
- This is the kind of sturdy tongs you can find in most Indian homes – called a 'pakkad' or 'Saan-shi', it is the perfect tool for lifting hot pots, bowls, etc. – it is particularly useful for lifting 'insert pot' containers out of a pressure cooker.
- Tilt the 'insert pot' containing the cooked Alu leaves and stems, to check if there is any liquid at the bottom: if so, carefully pour out this liquid into another bowl, to use later.Do NOT throw it away!!With a sturdy spoon, thoroughly mash the cooked and drained Alu leaves and stems. (It is much easier to mash the cooked Alu when the cooking water is first removed.)Note:If also using Dudhi/ Ash Gourd /Zucchini (described below as 'squash') Mashing with the back of a spoon typically does not work very well. You will need to transfer the cooked Alu leaves, stems and squash to a blender and pulse-blend to get the mashed texture you need before proceeding further with the recipe – do not blend till super-smooth – leave a little texture!
- Mash till the leaves and stems become fairly smooth and homogeneous – it does not have to be super smooth – leaving a little texture is fine.
- Add Besan.
- Stir to mix well.
Make Paatal Bhaaji
- First, make the Tadka for the Paatal Bhaaji:Slit half a medium Serrano pepper lengthwise. Heat oil in a medium (2 qt/L) heavy bottom saucepan. Add mustard seeds, When they sizzle and begin to pop, cover and turn the heat off. When popping stops, turn the heat on again and add cumin seeds and fenugreek seeds. After about 20 seconds, add serrano pepper.
- Add Asoefetida (Hing) and turmeric to the Tadka, then add the mashed Alu-Besan mixture.
- Stir-fry with continuous stirring, on low-medium heat, for about 1 min – do not allow to burn on bottom – turn the heat off if it starts to stick.Turn the heat off while you collect the residual material left in the 'insert pot'.
- Add the saved cooking water (if any) and extra 1/4 cup fresh water to the 'insert pot' in which you cooked the Alu – this will allow you to clean out whatever little bit of material is left in the pot.Use a spoon/spatula to collect all the residual material into the water.
- Add this water to the saucepan with the stir-fried Alu mixture. Stir to mix and turn heat on again.
- Add the cooked coconut, Chana Dal and peanuts, along with the cooking liquid in the bowl, to the saucepan.Add 2 tbsp water to the emptied bowl and collect residual material – add this liquid to the saucepan as well.
- Stir to mix, then add tamarind puree (or another souring agent like Amsul / Kokum, or even a tiny pinch of citric acid (about 1/4 tsp). I do not recommend using lime/lemon juice for this Bhaaji – it changes the flavor profile of the Paatal Bhaaji.
- Stir and add curry leaves.
- Add remaining seasonings: jaggery (or sugar), salt, coriander powder, clove powder, toasted sesame powder and Goda Masala.Add water to adjust the consistency: about 1- 1 1/2 cups; bring to a boil, cover and simmer, stirring occasionally, for 7-8 min – Taste-test – to first check that the Besan is fully cooked ( if it still has a bit of a raw taste, continue to simmer for 3-5 min longer), then adjust seasonings, if need be, to your preferences.When done, the Paatal Bhaaji should be like a thick sauce: pourable with a ladle, but not 'runny' (somewhat similar to Pasta sauce or a thick creamy soup).Note: The Paatal Bhaaji will thicken further as it cools. If you're not planning to serve it right away, you may need to add 2-3 tbsp (or even a bit more) water when you heat it up before serving.
- Serve hot, along with steaming hot rice / fresh Roti, Papad, pickle, etc. Perfect for an everyday meal, as well as for a special occasion feast.Enjoy!
Notes
Alu stems not available or not enough?
No worries… You can use any of the following substitutes – peeled and chopped:Â- Dudhi (Lauki, Calabash, bottle gourd, Opo squash)Â
- Petha (Kohla, Ash Gourd, winter melon)
- ZucchiniÂ
No pressure cooker available?
No worries… You can separately cook the Alu and the ‘add-ins’ on the stove-top. Note that this will take a bit longer than the pressure-cooker method : To cook Alu leaves and stems:Â- Add 2 cups water to a medium-large ( 3-4 qt/L), heavy bottom saucepan.
- Bring the water to a boil.
- Add the diced Alu stems to the water and simmer 5 min.
- Add the chopped Alu leaves, a little at a time, and stir into the boiling liquid – it wilts and shrinks almost immediately.
- Bring the mixture to a boil gain, lower the heat, cover and simmer on low medium heat till leaves and stems are fully cooked – about 15-20 min after adding the chopped leaves.
- Stir every 3-4 min to ensure that there is enough liquid and that the nothing is sticking/burning on the bottom.Â
- Do a thumb-smash test toward the end of the cooking time to check for done-ness :
- Remove a small spoonful of the leaves and stems to a plate: after it cools a little, see if you can smash them both by pressing with your thumb
- If you cannot easily smash them, cook for a bit longer – 5-10 min
- Remove a small spoonful of the leaves and stems to a plate: after it cools a little, see if you can smash them both by pressing with your thumb
- Ad about 1 cup water to a small heavy-bottom saucepan (1 qt/L)
- Bring the water to a boil and add the previously soaked Chana Dal and peanuts
- These take longer to cook than the coconut and cashews (if using).
- Bring the mixture to boiling, then reduce heat, cover and simmer 15-20 min
- Do a thumb-smash test to check to see if the Chana Dal is cooked
- Remove 3-4 grains of the Chana dal to a plate: after it cooles a bit, see if you can smash it by pressing with your thumb
- If you cannot easily smash them, cook for a bit longer – 5-10 min
- Remove 3-4 grains of the Chana dal to a plate: after it cooles a bit, see if you can smash it by pressing with your thumb
- Do a thumb-smash test to check to see if the Chana Dal is cooked
- Add the coconut and cashews ( if using) and simmer for another 5-7 min.
Â
Tamarind Extract/Pulp/Puree
To make tamarind extract/pulp/puree:- Place a golf-ball sized lump of dried tamarind in a bowl – rinse with water to remove surface dirt/sand, etc.Â
- Add 1/4 cup hot water to the tamarind and set it aside to soak for about 10-15 min.
- Mash the softened tamarind with your fingers: remove any seeds that might be present
- Pick up some of the mashed tamarind in your palm, make a fist and squeeze over another bowl.
- the thick pulp comes through your fingers and collects in the bowl, while the fibrous material remains in your fist.
- Transfer the fibrous material from your fist into another bowl for a 2nd extraction with fresh water.
- the thick pulp comes through your fingers and collects in the bowl, while the fibrous material remains in your fist.
- Repeat with the remaining soaked tamarind.
- Add 2-3 tbsp fresh water to the bowl with the collected fibrous material.
- Swish everything around and collect the remaining pulp (by repeating the above method of squeezing the tamarind in your fist).
- Add the slightly watery pulp from the 2nd extraction to the thicker pulp collected from the first round.
- Stir to mix and store this tamarind pulp in a lidded glass jar in the refrigerator or freezer:
- Do NOT use a plastic jar to store this pulp.
- it should be good for up to 1 week or so in the refrigerator, or
- 2-3 months (possibly longer) in the freezer.Â
Tamarind not available?
Use another souring agent…. This is important, not only for getting the characteristic tangy flavor of this Paatal Bhaaji, but also to preent the itchiness that can be caused by the calcium oxalate raphides and the proteins coating these needle-shaped crystals.- Amsul / Kokum extract:
- Soak 3-4 pieces of dried Amsul/Kokum in warm water for 10-12 min
- Squish and scrub the softened Amsul/Kokum in the soaking water
- Collect the sour extract
- Use instead of tamarind as per the Recipe directions.
- 1/4 tsp Citric acid – taste-test and add a bit more, if need be.
- Sour grape powder is OK too:Â
- use about 2 tsp
- add only 1 tsp first and taste test before adding moreÂ
- must give a pleasant but distinct tart flavor
- add only 1 tsp first and taste test before adding moreÂ
- use about 2 tsp
Storing Leftovers
Store leftover Paatal Bhaaji in a ceramic/glass lidded container. In Refrigerator:- Consume within 2-3 days
- Reheat (with stirring) to boiling before serving
- Good for 4-6 weeks, maybe longerÂ
- Thaw (till ice mostly melts)
- set on the counter for 20-30 min, or
- microwave on defrost setting (20% -30% power)
- Reheat (with stirring) to boiling before serving
- Thaw (till ice mostly melts)
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