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Konkani Palak Ambat

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Tangy coastal dal preparation cooked with spinach and tuvar dal.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Konkani Palak Ambat

Main Ingredients

Fresh spinach leaves (palak), Split pigeon pea (toor dal/arhar dal)

Cuisine

Maharashtrian

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Fresh spinach leaves (palak) blanched and chopped
    1/2 bunch
  • Split pigeon pea (toor dal/arhar dal) cooked with salt and turmeric powder
    1 cup
  • Fenugreek seeds (methi dana)
    1 1/2 tablespoons
  • Dried red chillies
    3-4
  • Tamarind soaked in water
    3-4 tablespoons
  • Fresh coconut grated
    1/2 cup
  • Coconut oil
    4 tablespoons
  • Onion finely chopped
    1 large
  • Salt
    to taste

Method

Step 1


Heat cooked dal in a deep non-stick pan.

Step 2


Heat another non-stick pan and dry roast fenugreek seeds, broken red chillies for 1-2 minutes in it.

Step 3


Combine dry roasted ingredients, tamarind soaked in water and grated coconut in a grinder jar.

Step 4


Grind into a fine paste using little water.

Step 5


Add 4 tbsps ground paste to the dal, mix well and bring to a boil.

Step 6


Use the ground paste depending on the amount of spiciness you want.

Step 7


Add spinach leaves and mix well.

Step 8


Add ¼ cup water, stir to mix and bring again to a boil. Remove from heat and set aside.

Step 9


Heat coconut oil in a non-stick pan.

Step 10


Add onion and sauté for 2-3 minutes.

Step 11


Add cooked dal, adjust salt and stir to mix.

Step 12


Boil for 2-3 minutes. Serve hot.

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