Spinach in Buttermilk Curry (Takatala Palak)

A traditional recipe of spinach and other leafy vegetables. My granny used to make it. I love this with steamy rice. This curry also known as "Palak Kadhi" and "Takatala Palak" in Marathi.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Spinach- 1 medium bunch (you can use fenugreek or chakvat) 
• Buttermilk- 2 cups
• Peanuts- ¼ cup
• Split bengal gram (chana dal)- 1 tbsp
• Bengal gram flour (besan)- 2 tbsp
• Green chilies, finely chopped- 2 to 4
• Oil or pure ghee- 2 tbsp
• Cumin Seeds- ½ tsp
• Turmeric powder- ½ tspAsafetida (Hing)- ¼ tsp
• Dry red chilies, torn- 2 (I used 5 small "Bor" chilies)
• Sugar- a pinch
• Salt to taste

Method:

• Wash peanuts and chana dal. Soak them for 2 hours. 
• Wash and finely chop spinach leaves. 
• Combine chopped spinach and chilles along with some water in cooker separator .
• Put peanuts and chana dal in other separator or in small bowl.
• Put both separators in pressure cooker and cook till 2 to 3 whistles given out.
• Once the pressure is released, whisk till the spinach is almost mashed. Add besan and whisk again.
• Add some water in spinach mixture and boil it. Keep stirring continuously until curry starts boiling.
• Once it is boiled, add buttermilk, salt and sugar. Keep stirring continuously until curry starts boiling. (If you stop stirring, curry become curdle or separate.)
• Meanwhile heat ghee or oil in a small pan. Add cumin seeds, red chills, turmeric powder and hing. Mix it and add cooked peanuts & chana dal. Mix well and saute for a minute.
• Add this tempring or tadka in boiling curry. 
• Give a quick stir and cover this curry with a lid. Switch off the gas. 
• After 5 minutes, give a nice stir to curry. Now it is ready for serve.
• Serve hot with chapatti or steamy rice.

Tips:

• Buttermilk should be thick and sour.
• If buttermilk has less sourness, add little tamarind pulp in the curry.