For a richer flavor, use ghee (clarified butter) instead of vegetable oil. Adjust the amount of green chile paste to suit your spice preference. If you don't have boiled peanuts, you can use roasted peanuts for a different texture. Garnish with fresh cilantro for a pop of freshness and color.
Palak Rassa
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS0
Experience the vibrant flavors of Maharashtra with this comforting and nutritious spinach and chickpea curry. This delightful side dish, known as Palak Rassa, is a celebration of fresh spinach, tender chickpeas, and aromatic spices, simmered to perfection. Serve it with fluffy rice or warm chapatis for a truly satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium34 mg
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Sugar1 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
25 mins
Prepare the Chickpeas: Combine chana dal and water in a pressure cooker. Secure the lid and place the pressure regulator over the vent according to the manufacturer's instructions. Heat over medium-high heat until steam escapes in a steady flow, creating a whistling sound (approximately 5 minutes). Adjust the temperature to maintain a gentle rocking motion of the regulator. Cook for 15 minutes. Allow the pressure to release naturally according to the manufacturer's instructions (approximately 5-10 minutes). Unlock and remove the lid.
02
Step
8 mins
Blanch and Puree the Spinach: Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add the spinach to the boiling water and cook until wilted (a few seconds). Drain the spinach in a colander and immediately immerse it in the ice water for several minutes to halt the cooking process. Drain thoroughly. Transfer the spinach to a food processor and puree until smooth.
03
Step
2 mins
Create the Palak Rassa: Heat the oil in a skillet over medium heat. Add the garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant (approximately 30 seconds). Add the cooked chana dal, spinach puree, and boiled peanuts. Stir well to combine and season with salt to taste. Simmer until thoroughly reheated (approximately 2 minutes).
04
StepServe: Transfer to serving dish and serve hot.
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