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Maharashtrian Takatla Palak Recipe

Maharashtrian Takatla Palak
How to Make Maharashtrian Takatla Palak

Maharashtrian Takatla Palak Recipe: This wholesome spinach delicacy is a Maharashtrian preparation you will love. Palak is cooked with chana dal, peanuts, besan, buttermilk and spices to make a kadhi-like dish. Packed with nutrients and flavour, it can be enjoyed in any season.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Easy

Ingredients of Maharashtrian Takatla Palak

  • 2 Cups spinach leaves, finely chopped
  • 2 tbsp peanuts
  • 1 tbsp chana dal
  • 2 tbsp besan
  • 2 cups sour chaas/ buttermilk
  • 1/2 tsp haldi (turmeric powder)
  • 1 tsp chilli powder
  • 2 green chillies
  • 1 tbsp jaggery or 1 tsp sugar
  • Salt to taste
  • For the tadka
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 red chillies
  • ¼ tsp hing (asafoetida)
  • 1/2 tsp haldi
  • 1 Tbsp Oil

How to Make Maharashtrian Takatla Palak

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Soak peanuts and chana dal for a minimum of 2 hours.
Churn together besan, chaas, hing, haldi, chilli powder and jaggery/ sugar to form a smooth batter. Take care to avoid lump formation.
In a pressure cooker, add the soaked peanuts and dal along with palak and green chillies. Pour 1 cup of water and cook for 2 whistles on medium flame.
In a kadhai, add the prepared besan batter and stir continuously to cook for around 5 minutes. Heat should be on medium flame.
Once it starts to thicken, add in the cooked spinach mixture. Add salt and mix well. Lower the heat.
Simultaneously prepare a tadka (tempering) by heating oil and adding the ingredients listed above.
After they splutter, pour the tadka immediately over the besan-spinach mixture in the kadhai.
Turn off the stove, cover the vessel and let it sit for 2-3 minutes. Serve takatla palak hot with bhakri or rice.
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