Ambat Dal ( Know Your Green Leafy Vegetables )


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This recipe gets its “ambat” flavour, thanks to the tamarind. You can add jaggery too to get a sweet-tangy flavour. Serve with steamed rice or as an accompaniment to roti.

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Preparation Time: 
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Makes 4 servings
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Ingredients


For The Paste
1 tsp oil
1/2 tsp coriander seeds
2 whole dry Kashmiri red chillies , broken into pieces
1/4 cup freshly grated coconut
1/2 tsp tamarind (imli)

Other Ingredients
1/2 cup yellow moong dal (split yellow gram)
1/4 tsp turmeric powder (haldi)
3 cups chopped malabar spinach
salt to taste
2 tsp oil
1/4 cup finely chopped onions

Method
For the paste

  1. Heat the oil in a small pan, add the coriander seeds and red chillies and sauté on a medium flame for 30 seconds, while stirring continuously. Keep aside.
  2. When cool, add the coconut and tamarind, mix well and blend in a mixer to make a smooth paste, using enough water. Keep aside.

How to proceed

  1. Combine the moong dal and turmeric powder with 1 cup of water and pressure cooker for 2 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Combine the malabar spinach, cooked dal and 1½ cups water in a kadhai and cook over a medium flame till the bhaji gets cooked.
  4. Add the prepared paste and salt and cook for 5 more minutes. Keep aside.
  5. Heat the oil in a small pan, add the onions and sauté till the onions turn translucent.
  6. Pour this tempering over the cooked dal. Serve hot
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