Blog Post


With Chef Sunil

Patal Bhaji


Serves 3-4

Chana Dal: 1 Cup

Peanuts: 1/3 Cup

Dry Coconut: 1/4 Cup

Spinach Leaves: 500 Gms

Water: 2 Cups

Besan: 1/3 Cup

Oil: 2 Tbsp

Jeera: 1 Tsp

Rai: 1 Tsp

Hing: 1/2 Tsp

Garlic: 2 Tbsp

Green Chili: 2-3

Red Chili Powder: 1-2 Tsp

Haldi: 3/4 Tsp

Salt: To Taste

Imi Pulp: 2-4 Tbsp

Gud: 1-2 Tbsp

Goda Masala: 2 Tbsp


1 Wash and soak dal for 30 minutes, drain water and add peanuts, slices of coconut, chopped spinach leaves and water, pressure cook the dal till done. Once cool, mix in besan in the dal and mash the dal and mix in besan.

2 Heat oil, add jeera, rai, hing, chopped garlic and chilies, sauté.

3 Then add chili powder and haldi, mix and add the mashed dal, simmer for 4-5 minutes and add salt, imli pulp, gud and goda masala, mix and again simmer for 5-6 minutes.

4 Serve garnished with hara dhania.

5 Enjoy!