Konkani Palak Ambat

Ingredients list for Konkani Palak Ambat

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

Method

1. Heat cooked dal in a deep non-stick pan.
2. Heat another non-stick pan and dry roast fenugreek seeds, broken red chillies for 1-2 minutes in it.
3. Combine dry roasted ingredients, tamarind soaked in water and grated coconut in a grinder jar.
4. Grind into a fine paste using little water.
5. Add 4 tbsps ground paste to the dal, mix well and bring to a boil.
6. Use the ground paste depending on the amount of spiciness you want.
7. Add spinach leaves and mix well.
8. Add ¼ cup water, stir to mix and bring again to a boil. Remove from heat and set aside.
9. Heat coconut oil in a non-stick pan.
10. Add onion and sauté for 2-3 minutes.
11. Add cooked dal, adjust salt and stir to mix.
12. Boil for 2-3 minutes. Serve hot.

Nutrition Info