Ambat Dal ( Know Your Green Leafy Vegetables )
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 24539 times
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.
- 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.
- When cool, add the coconut and tamarind, mix well and blend in a mixer to make a smooth paste, using enough water. Keep aside.
- Combine the moong dal and turmeric powder with 1 cup of water and pressure cooker for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Combine the malabar spinach, cooked dal and 1½ cups water in a kadhai and cook over a medium flame till the bhaji gets cooked.
- Add the prepared paste and salt and cook for 5 more minutes. Keep aside.
- Heat the oil in a small pan, add the onions and sauté till the onions turn translucent.
- Pour this tempering over the cooked dal. Serve hot
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