borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak |

by Tarla Dalal

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borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | with amazing images.

A classic Bengali dish of moong dal dumplings cooked in a spinach gravy. Learn how to make borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak |

boriya diya palang saag literally means a gravy (saag) of spinach (palang) with dumplings (boriya) and that’s exactly what it is. The vibrant taste and unique mouth-feel of this dish make it a great hit, not just with Bengalis but anybody who tastes it.

The palong shaak 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 borio diya palang saag an iron-rich treat, and the vitamin C from lemon juice ensures that the iron is absorbed really well.

Tips to make borio diya palang saag: 1. Do not add any water to make moong dal mixture. 2. Adding baking soda makes the moong dumplings to fluffy. 3. Make sure you add the dumplings in boiling gravy so that it retains it’s shape and gets evenly cooked from inside.

Enjoy borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | with detailed step by step images.

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

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Preparation Time: 15 mins Cooking Time: 17 mins Total Time: 32 mins 4Makes 4 servings
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Ingredients

For Boriya Diya Palang Saag
2 cups chopped spinach (palak)
1/2 cup brinjal (baingan / eggplant) cubes
1/2 cup yellow moong dal (split yellow gram)
1/4 tsp ginger (adrak) paste
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
salt to taste
2 tsp oil
1/2 tsp nigella seeds (kalonji)
1 green chilli , slit
1/4 tsp turmeric powder (haldi)
1 tsp lemon juice

Method

For boriya diya palang saag

To make boriya diya palang saag, 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 the boriya diya palang saag hot.

Boriya Diya Palang Saag recipe with step by step photos

like boriya, diya palang saag recipe

like boriya diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | then do try other Bengali recipes also:
- Bengali matarsutir dal | healthy green peas dal | Bengali matar dal | Bengali green peas dal |
- ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack |

what is boriya, diya palang saag recipe made of?

boriya diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | is made using easily available ingredients in India: 1/2 cup yellow moong dal (split yellow gram), 1/4 tsp ginger (adrak) paste, 1/4 tsp garam masala, 1/4 tsp turmeric powder (haldi), a pinch of baking soda, salt to taste. See the below image of list of ingredients for boria diya palang saag recipe.
boriya diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | is made using easily available ingredients in India: 2 cups chopped spinach (palak), 1/2 cup brinjal (eggplant/ baingan) cubes, 2 tsp oil, 1/2 tsp nigella seeds (kalonji), 1 green chilli, slit, 1/4 tsp turmeric powder (haldi) and 1 tsp lemon juice. See the below image of list of ingredients for boria diya palang saag recipe.

how to make moong dal mixture

Soak ½ cup yellow moong dal (split yellow gram) in enough water in a deep bowl for 1 hour.
Drain well.

Transfer it to the mixer.
Add ¼ tsp ginger (adrak) paste.
Add ¼ tsp garam masala.
Add ¼ tsp turmeric powder (haldi).
Blend till smooth without using any water.

Transfer the mixture into a bowl.
Add a pinch of baking soda.
Add salt to taste.
Mix well. Keep aside.

how to make boriya, diya palang saag

Heat 2 tsp oil in a deep non-stick pan.

Add ½ tsp nigella seeds (kalonji).
Add 1 slit green chilli .
Sauté on a medium flame for 30 seconds.
Add ½ cup brinjal (eggplant/ baingan) cubes.
Sauté on a medium flame for 3 minutes.

Add 2 cups chopped spinach (palak).
Add ¼ tsp turmeric powder (haldi).
Add salt to taste.
Mix well. Cook on a medium flame for 2 minutes, while stirring occasionally. Add 2 cups of water.
Mix well. 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.
Cook it for atleast 5 to 6 minutes, while stirring it occasionally.
Switch off the flame, add ½ tsp lemon juice. Mix well gently.
Serve boriya diya palang saag hot.