Boriya Diya Palang Saag

Boriya Diya Palang Saag

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A classic Bengalii dish of moong dal dumplings cooked in a spinach gravy.

The vibrant taste and unique mouth-feel of this dish make it a great hit, not just with Bengalis but anybody who tastes it.

Boriya Diya Palang Saag literally means a gravy (saag) of spinach (palang) with dumplings (boriya) and that’s exactly what it is.

The preparation is also quite unique. A dough-like mixture of moong dal, ginger and other ingredients is gently dropped in small pieces into a gravy of brinjals and tomatoes spiced with nigella seeds and green chillies.

The dumplings cook in the gravy itself, imbibing all its exciting flavours. Since the dumplings are not deep-fried, this dish is quite healthy.

The spinach and moong dal make it an iron -rich treat, and the vitamin C from lemon juice ensures that the iron is absorbed really well.

Serve this healthy subzi hot and fresh with rice or rotis .

Boriya Diya Palang Saag recipe - How to make Boriya Diya Palang Saag

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Soak the yellow moong dal in enough water in a deep bowl for 1 hour. Drain.
  2. Combine the soaked moong dal, ginger paste, garam masala and turmeric powder in a mixer and blend till smooth without using any water.
  3. Transfer the mixture into a bowl, add the baking soda and salt and mix well. Keep aside.
  4. Heat the oil in a deep non-stick pan and add the nigella seeds and green chilli and sauté on a medium flame for 30 seconds.
  5. Add the brinjal and sauté on a medium flame for 3 minutes.
  6. Add the spinach, turmeric powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add 2 cups of water, mix well and boil on a medium flame for approx. 5 minutes.
  8. Add in the moong dal mixture little at a time using your fingertips to form dumplings to the simmering spinach-water mixture and cook it for atleast 5 to 6 minutes, while stirring it occasionally.
  9. Switch off the flame, add the lemon juice and mix well gently.
  10. Serve hot.
Nutrient values (Abbrv) per serving
Energy103 cal
Protein5.6 g
Carbohydrates13.3 g
Fiber3.4 g
Fat3 g
Cholesterol0 mg
Sodium25.7 mg


Boriya Diya Palang Saag
 on 26 Mar 19 12:47 PM

Boriya Diya Palang Saag
 on 22 Jan 18 03:22 PM

Can you tell me which other vegetable can we use instead of brinjal as we being Jain’s don’t eat brinjal
Tarla Dalal
22 Jan 18 04:47 PM
   Hi, You can avoid brinjal if you wish.. add any vegetable of your choice.