Pattal Bhaji

Pattal Bhaji is a traditional maharashtrian recipe which is made on festivals and in weddings. Again like many other marathi dishes, this is sweet and sour. but you can make another version of it with garlic and red chillies which is spicy and more varhadi style.

Ingredients:
spinach - 1 cup cut
chana daal - half cup (can be replaced by mung daal too)
some peanuts, cut dry coconut, curry leaves, green chillies
chana daal flour - 1 tablespoon
tamarind, jaggery and salt to taste
for tadka - oil, asophoetida, mustard seeds, chilly powder

Recipe:
put spinach, chana daal, peanuts, dry coconut, curry leaves, half green chilly in pressure cooker. add some water to it and cook until 2 whistles. remove lid after pressure is gone. you can use the same cooker to make the bhaji. mix this cooked mixture well with spoon or whisk. add 1 tablespoon besan to this and some water if it has become dry. cook it for some time. add salt, jaggery and tamarind extract now.
on the side, make tadka: take some oil, add mustard seeds to it when it heats up. lower the heat and add hinga, turmeric and chilly powder to it.
when daal seems done (raw besan taste should be gone), add the tadka on top of the daal and mix gently. taste to see if the sweet and sour taste is balanced or not. adjust as needed and the bhaji/daal is ready.
enjoy it with roti or rice and plain toor daal with some ghee on top

spicy version of this: dont add jaggery and tamarind while the bhaji is cooking. in the tadka, add some red chillies instead of chilly powder and add 1-2 cloves of garlic. rest of the recipe is same.