Mudda Bhaji
(An Indian Sabzi made from palak and arhar/toor dal)
Mudda Bhaji is a flavorful Maharashtrian twist on the classic Dal Palak—a comforting curry made with spinach (palak) and split pigeon peas (Toor/Arhar dal). The rich, aromatic tadka (tempering) poured over the curry truly sets this dish apart. It uses more oil than the typical tempering, but that extra richness infuses the dish with irresistible flavour, so much so that you’ll find yourself licking your fingers clean! Ready to dive into this delicious recipe? Let’s get cooking!
RECIPE VIDEO
For the dal -
1 cup pigeon peas (तूर / अरहर दाल)
1/4 tsp turmeric powder (हल्दी पाउडर)
1/4 tsp asafoetida (हींग)
2 cups water (पानी)
For Mudda bhaji -
1 tbsp oil (तेल )
2 cups spinach leaves chopped (पालक)
1/4 cup tamarind pulp (इमली का पानी)
1 tbsp jaggery grated (गुड़)
For tadka / Phodni -
1/4 cup oil (तेल)
1 tbsp mustard seeds (राई)
4-5 tbsp garlic chopped (लहसुन)
1/2 tsp turmeric powder (हल्दी पाउडर)
1 tsp red chilli powder (लाल मिर्च पाउडर)
1/4 cup peanuts (मूँगफली)
salt as per taste (नमक स्वादानुसार)
Method
Thoroughly rinse the Arhar (Toor) dal 2–3 times with water to remove any dust or impurities before cooking.
Add water, turmeric powder and asafoetida to it. Pressure cook for 4-5 whistles. The dal can be cooked in a heavy-bottomed pan too. The dal has to be thick, so avoid adding too much water. Set aside.
Add warm water to the tamarind and mash it when the mixture cools. Filter it through a small sieve to get smooth tamarind pulp.
Wash the spinach leaves thoroughly and then chop them finely. Keep aside.
Heat a small amount of oil in a wok/kadhai. Add chopped spinach leaves and saute for 3-4 minutes.
Add the cooked dal, tamarind pulp, and jaggery and mix well. Add a little water, if needed, to adjust the consistency to your preference.
Heat oil in a small kadhai. Add mustard seeds and let them crackle.
Add the chopped garlic, a pinch of salt, and sauté for 30-40 seconds. Then, add the peanuts and fry them until they’re lightly roasted.
Finally, add the turmeric and red chilli powders, and turn off the heat after 20-30 seconds.
Immediately, add the tadka to the dal mixture and mix well. Add salt and give it a nice stir.
MUDDA BHAJI IS READY TO BE SERVED!!
Notes -
Using a generous amount of oil, mustard seeds, and garlic is essential for this recipe, as they bring out the rich, authentic flavour of the dish. For the best taste, avoid reducing the quantity of these key ingredients.
You can adjust the consistency of the dal as per your liking. However, this dal has to be slightly thick.
If your dal has excess water, simmer it until the water evaporates and the dal reaches the desired consistency.
Mudda bhaji
An Indian Sabzi made from palak and arhar/toor dal
Ingredients
- 1 cup pigeon peas (तूर / अरहर दाल)
- 1/4 tsp turmeric powder (हल्दी पाउडर)
- 1/4 tsp asafoetida (हींग)
- 2 cups water (पानी)
- 1 tbsp oil (तेल )
- 2 cups spinach leaves chopped (पालक)
- 1/4 cup tamarind pulp (इमली का पानी)
- 1 tbsp jaggery grated (गुड़)
- 1/4 cup oil (तेल)
- 1 tbsp mustard seeds (राई)
- 4-5 tbsp garlic chopped (लहसुन)
- 1/2 tsp turmeric powder (हल्दी पाउडर)
- 1 tsp red chilli powder (लाल मिर्च पाउडर)
- 1/4 cup peanuts (मूँगफली)
- salt as per taste (नमक स्वादानुसार)
Method
- Thoroughly rinse the Arhar (Toor) dal 2–3 times with water to remove any dust or impurities before cooking.
- Add water, turmeric powder and asafoetida to it. Pressure cook for 4-5 whistles. The dal can be cooked in a heavy-bottomed pan too. The dal has to be thick, so avoid adding too much water. Set aside.
- Add warm water to the tamarind and mash it when the mixture cools. Filter it through a small sieve to get smooth tamarind pulp.
- Wash the spinach leaves thoroughly and then chop them finely. Keep aside.
- Heat a small amount of oil in a wok/kadhai. Add chopped spinach leaves and saute for 3-4 minutes.
- Add the cooked dal, tamarind pulp, and jaggery and mix well. Add a little water, if needed, to adjust the consistency to your preference.
- Heat oil in a small kadhai. Add mustard seeds and let them crackle.
- Add the chopped garlic, a pinch of salt, and sauté for 30-40 seconds. Then, add the peanuts and fry them until they’re lightly roasted.
- Finally, add the turmeric and red chilli powders, and turn off the heat after 20-30 seconds.
- Immediately, add the tadka to the dal mixture and mix well. Add salt and give it a nice stir.
Notes
- Using a generous amount of oil, mustard seeds, and garlic is essential for this recipe, as they bring out the rich, authentic flavour of the dish. For the best taste, avoid reducing the quantity of these key ingredients.
- You can adjust the consistency of the dal as per your liking. However, this dal has to be slightly thick.
- If your dal has excess water, simmer it until the water evaporates and the dal reaches the desired consistency.
Dal- Palak variant
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