Maharashtrian Aluche Phadpad

To prepare Aluche Phadpad, start by washing the colocasia leaves thoroughly and applying oil to your palms to prevent itching from the oxalates. Roll the leaves together and chop them finely, including the tender stems. In a pressure cooker, combine chana dal, peanuts, water, chopped arbi leaves, salt, and turmeric. Pressure cook for 4-5 whistles, then whisk the mixture using a wooden churner. Finally, sauté spices in peanut oil, add the cooked mixture, tamarind pulp, and jaggery, and cook until thickened.

Yes, Aluche Phadpad is suitable for a vegan diet as it contains no animal products. The dish is primarily made from plant-based ingredients like colocasia leaves, chana dal, peanuts, and spices, making it a delicious and nutritious option for vegans.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar for a similar sweetness. Keep in mind that the flavor may vary slightly, but these alternatives will still provide the necessary sweetness to balance the dish.

To store leftover Aluche Phadpad, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the consistency and heat it on the stovetop or in the microwave.

Aluche Phadpad pairs wonderfully with bhakri, rice, or chapati. You can also serve it alongside a side of yogurt or a fresh salad to complement the flavors and add a refreshing element to your meal.