To begin making the Maharashtrian Takatla Palak Recipe, first prep all the ingredients and keep ready.
In a mixing bowl, whisk together the yogurt, gram flour and 1/2 cup of water. Keep aside.
Soak the chana dal in hot water for 15 minutes.
Into the pressure cooker, add the chopped spinach leaves and cook for one whistle and turn off the heat. Release the pressure immediately, so the spinach remains green. Keep aside.
Pressure cook the soaked chana dal and raw peanuts with 1/2 cup of water for about 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Heat ghee in a pan over medium heat. Add the mustard seeds and cumin seeds and allow it to crackle. Stir in the garlic, asafoetida, turmeric, chillies and stir for a few seconds.
Stir in the cooked spinach, the chana dal, the peanuts and the yogurt gram flour mixture. Add salt and little jaggery to taste and give the Takatla Palak a brisk boil, until it thickens a bit. Once done, check the salt and seasonings and adjust to suit your taste.
Turn off the heat, transfer the Takatla Palak Recipe to a serving bowl and serve hot.
Serve the Takatla Palak Recipe along with hot Steamed Rice, Maharashtrian Batatyacha Kees Recipe and Kosambari Salad for a weeknight dinner or a sunday lunch.
