Dali Ambat

Ingredients list for Dali Ambat

• 1 cup Split pigeon pes (arhar dal / toor dal) soaked and cooked with salt and ¼ tsp turmeric pow
• 1/2 Medium Madras cucumber peeled
• to taste Salt
• 3-4 Dried red chillies (bedgi)
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 1/4 cup Fresh coconut scraped
• 2 teaspoons Tamarind pulp
• 3 tablespoons Coconut oil
• 1 Medium onion finely chopped

Method

1. Transfer the pigeon peas into a non-stick pan and simmer on low heat.
2. Cut Madras cucumber into medium sized cubes and boil in 1 cup water with salt in another non-stick pan.
3. Put dried red chillies, fenugreek seeds and coconut in a mixer jar, add a little water and grind to a fine paste.
4. When cucumber cubes are almost done, add them to the boiled pigeon peas and mix well.
5. Add the ground coconut paste, mix well, cover and simmer for some time.
6. Heat coconut oil in a third non-stick pan, add onion and saute till golden.
7. Add tamarind pulp to the pigeon pea mixture, mix well, cover and simmer for 2-3 minutes.
8. Add the onion to the mixture and mix well. Cover and simmer for 2 minutes.
9. Transfer into a serving bowl and serve hot with hot steamed rice.