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Phodshi ki Sabzi, Phodshi Bhaji

 

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phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with 34 amazing images.

phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | is a unique combination of a green leafy vegetable and a dal. Learn how to make Indian phodshi bhaji.

To make phodshi ki sabzi, heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Strain it using a strainer and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds. Add the garlic and onions and sauté on a medium flame for 1 minute. Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve immediately.

Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Phodshi sabji is a day-to-day preparation in Maharashtrian households, preferred mainly due to its simplicity.

Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious Indian phodshi bhaji. What further adds an interesting flavour to this sabzi is the addition of garlic and onions.

You will surely love the taste as well as the contrasting texture and hue of phodshi and chana dal. To make a complete meal, serve this Maharashtrian monsoon leafy vegetable with chapati. You can also try other recipes like Chawli Bhaji and Dhania ki Subzi.

Tips for phodshi ki sabzi. 1. The chana dal after cooking should be crunchy and not mushy. So keep a close watch while boiling it. 2. You can buy readymade garam masala or make garam masala at home. 3. A garnish of freshly grated coconut would be a welcome addition to this sabzi.

Enjoy phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with step by step photos.

Phodshi ki Sabzi, Phodshi Bhaji recipe - How to make Phodshi ki Sabzi, Phodshi Bhaji

Tags

Maharashtrian BhajiSemi-Dry SabzisLeafy Vegetable SabzisTraditional Indian SabzisIndian PartyNon-stick PanLunch Sabzi

Preparation Time:    Cooking Time:    Total Time:    Makes 3 servings

Ingredients
Method
For phodshi ki sabzi, phodshi bhaji
    For phodshi ki sabzi, phodshi bhaji
  1. Heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  2. Strain it using a strainer and keep aside.
  3. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds.
  4. Add the garlic and onions and sauté on a medium flame for 1 minute.
  5. Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
  7. Serve immediately.

Phodshi ki Sabzi, Phodshi Bhaji recipe with step by step photos

If you like phodshi ki sabzi
  1. If you like phodshi ki sabzi, then also try other Maharashtrian sabzi recipes like
    • vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with 33 amazing images.
    • Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with 30 amazing images.
    • Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with 47 amazing images.

What is phodshi ki sabzi made of?
  1. Phodshi ki sabzi is made of 3 cups chopped phodshi, 1/4 cup soaked chana dal (split bengal gram), 2 tbsp oil, 1 tsp cumin seeds (jeera), 1/2 tsp asafoetida (hing), 1/4 tsp turmeric powder (haldi), 2 tsp finely chopped garlic (lehsun), 1/2 cup chopped onions, 1/2 tsp cumin seeds (jeera) powder, 1/2 tsp coriander (dhania) powder, 1 tsp chilli powder, 1/2 tsp garam masala and salt to taste.

How to select chana dal
  1. Dried chana dal is available all year round in pre-packaged as well as in bulk containers and is easy to store. 
  2. If purchasing in a packaged packet, check to see if there is a "use-by" date on the package. 
  3. If buying from bins, make sure the bins are not left in the open exposed to dust and grime. 
  4. Check the dal to see if it is unblemished, free from moisture damage, insects and stones.
  5. The dal should be uniform in colour and size.

How to soak chana dal
  1. To soak chana dal, wash approx. 2 tbsp of chana dal in a bowl 1 to 2 times or under running water.
  2. Drain the chana dal using a strainer. 
  3. Add enough water for soaking.
  4. Cover with a lid and keep aside to soak for 2 hours. Soaking is necessary to reduce cooking time. 
  5. After 2 hours, this is how soaked chana dal looks like. 
  6. Drain this chana dal using a strainer again and discard the water. You will get approx. ¼ cup of soaked chana dal. 

How to cook chana dal
  1. To cook chana dal, heat 1 cup of water in a deep non-stick pan.
  2. Add 1/4 cup soaked chana dal (split bengal gram).
  3. Add salt to taste.
  4. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. The dal should yet be crunchy and not mushy. 
  5. Strain it using a strainer.
  6. This is soaked and cooked chana dal. Keep aside.

How to make phodshi ki sabzi
  1. To make phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji, heat 2 tbsp oil in a broad non-stick pan.
  2. Add 1 tsp cumin seeds (jeera).
  3. Add 1/2 tsp asafoetida (hing).
  4. Add 1/4 tsp turmeric powder (haldi).
  5. Sauté on a medium flame for 30 seconds.
  6. Add 2 tsp finely chopped garlic (lehsun).
  7. Add 1/2 cup chopped onions.
  8. Sauté on a medium flame for 1 minute.
  9. Add 1/4 cup soaked chana dal (split bengal gram).
  10. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  11. Add 3 cups chopped phodshi.
  12. Add 1/2 tsp cumin seeds (jeera) powder.
  13. Add 1/2 tsp coriander (dhania) powder.
  14. Add 1 tsp chilli powder.
  15. Add 1/2 tsp garam masala.
  16. Add salt to taste.
  17. Add 2 tbsp of water.
  18. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally. The water has to dry out completely. 
  19. Serve phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | immediately.

Tips for phodshi ki sabzi
  1. The chana dal after cooking should be crunchy and not mushy. So keep a close watch while boiling it. 
  2. You can buy readymade garam masala or make garam masala at home.
  3. A garnish of freshly grated coconut would be a welcome addition to this sabzi.
Nutrient values per serving
Energy137 cal
Protein2.3 g
Carbohydrates8.3 g
Fiber1.6 g
Fat10.5 g
Cholesterol0 mg
Vitamin A102.2 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.3 mg
Vitamin C2.7 mg
Folic Acid16.2 mcg
Calcium15.8 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus43.5 mg
Sodium7.8 mg
Potassium100.9 mg
Zinc0.3 mg
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Reviews

Phodshi Sabji, Maharashtrian Monsoon Leafy Vegetable
 on 22 Jul 17 04:32 PM
5

This sabji is really different. as it is available in monsoon season.. Loved the sabji with chanadal.. guves a nice mouth feel.. Thank you for the recipe..