Boriya Diya Palang Saag
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 8322 times
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 .
- Soak the yellow moong dal in enough water in a deep bowl for 1 hour. Drain.
- Combine the soaked moong dal, ginger paste, garam masala and turmeric powder in a mixer and blend till smooth without using any water.
- Transfer the mixture into a bowl, add the baking soda and salt and mix well. Keep aside.
- 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.
- Add the brinjal and sauté on a medium flame for 3 minutes.
- Add the spinach, turmeric powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add 2 cups of water, mix well and boil on a medium flame for approx. 5 minutes.
- 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.
- Switch off the flame, add the lemon juice and mix well gently.
- Serve hot.
Nutrient values (Abbrv) per serving
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