Pathal Bhaji

Yet another delicious recipe shared by Mumbai based homemaker Archana Kulkarni Mairal. This is a very healthy daal (lentil) recipe that is made with spinach and fenugreek leaves. Interested? Read on…


  • (Spinach) Palak – 1 bunch
  • (Fenugreek_ Methi leaves – ½ bunch
  • Toor daal – 1 small bowl
  • Chana daal – ½ small bowl
  • Peanuts – 10-12 nos.
  • (Tamarind) Imli – 25 gms (soaked in water for ½ an hour)
  • Green chillis – 2 nos
  • Red Chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Maharastrian Goda Masala – 1 tsp
  • Refined white oil – 1tbsp
  • Mustard seeds – 1 tsp
  • Hing – 1 pinch
  • Salt – to taste


  1. Boil palak and methi leaves with toor daal, chana daal and peanuts in cooker for 3 whistles.
  2. Once the steam has escaped completely, mix the daal and palak mixture with a spoon.
  3. Heat oil in a kadai and add mustard seeds, hing and green chillies. Sauté for a few mins.
  4. Now pour the daal and palak mixture in it and cook well.
  5. Add turmeric, chilli powder, goda masala, imli water and salt and mix well.
  6. Give it a few boils and serve hot garnished with fresh coriander leaves.

Recipe courtesy: Archana Kulkarni Mairal

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Tanya is a graduate in Sociology from Sophia College, Mumbai, a post-graduate in Communications and Media from SNDT Women’s University in Mumbai and holds a Master's Degree in Journalis & Mass Communications from Chandigarh University. A former writing mentor and a seasoned lifestyle writer, Tanya writes columns on The Lifestyle Portal of life and living.

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