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September 16, 2025
Palak Rassa Recipe
Palak rassa represents Maharashtrian side dish combining spinach with chana dal (split chickpeas) that serves perfectly with rice or chapatis for authentic regional nutrition. This regional specialty demonstrates how traditional cooking combines leafy greens with legumes for complete nutrition while creating distinctive flavors through regional spicing techniques. The Maharashtrian origin ensures authentic preparation methods while the spinach and chana dal combination provides balanced nutrition and satisfying protein. This rice or chapati serving shows traditional accompaniment methods while the side dish status makes it valuable for completing authentic regional meals. The nutritious combination proves that traditional Indian cooking naturally creates healthy, balanced dishes.
This is a Maharashtrian side dish with spinach and chana dal (split chickpeas). It is served with rice or chapatis.
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients
2 tablespoons split chickpeas (chana dal)
¼ cup water
6 cups fresh spinach
1 tablespoon vegetable oil
1 tablespoon minced garlic
2 teaspoons cumin seeds
1 teaspoon green chile paste
1 teaspoon ground turmeric
2 tablespoons boiled peanuts
salt to taste
Directions
Combine chana dal and water in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer’s instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes. Let pressure release naturally according to manufacturer’s instructions, 5 to 10 minutes. Unlock lid and remove.
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach to boiling water and cook until wilted, a few seconds. Drain spinach in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain well. Add to a food processor and puree.
Heat oil in a skillet over medium heat. Add garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant, about 30 seconds. Add chana dal, spinach puree, and boiled peanuts. Stir to combine and season with salt. Simmer until thoroughly reheated, about 2 minutes.
Cook’s Notes:
You can also cook chana dal on the stove until soft, adding more water as needed. Instead of pureeing the cooked spinach in a food processor, you can also finely mince it.
To make boiled peanuts, you need raw (unroasted) peanuts. Place them in a saucepan and cover with water. Add a dash of lemon juice. Weigh peanuts down with a small plate so they won’t float. Simmer over low heat until soft but not mushy, adding water as needed. Let cool in liquid, then drain.
Nutrition Facts (per serving)
| 66 | Calories |
| 4g | Fat |
| 6g | Carbs |
| 3g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 66 | |
| % Daily Value * | |
| Total Fat 4g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 34mg | 1% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 8% |
| Total Sugars 1g | |
| Protein 3g | 6% |
| Vitamin C 9mg | 10% |
| Calcium 45mg | 3% |
| Iron 2mg | 10% |
| Potassium 257mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
