How to make Ambat Varan -

Popular Maharashtrian dal, arhar dal cooked with tamarind and jaggery.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tamarind Pulp (इमली का पल्प ), Split Pigeon Pea

Cuisine : Maharashtrian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Dal Keoti Dal Methi ki Kadhi-SK Khazana Aam Kadhi (Fajeto)

Ambat Varan

Ambat Varan Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Ambat Varan Recipe

  • Tamarind Pulp 2 tablespoons

  • Split Pigeon Pea soaked 1 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Ghee 2 tablespoons

  • Jaggery (gur) grated 2 to sprinkle

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 7-8


Step 1

Drain and put tuvar dal in a pressure cooker with 3 cups water, salt, turmeric powder and red chilli powder. Cover the cooker and cook under pressure till 3 whistles are given out.

Step 2

Reduce heat and let it cook for 5 minutes more. Heat ghee in a small non stick pan.

Step 3

Open the lid of the cooker when pressure reduces completely and mash the dal with a hand blender till smooth. Add jaggery and tamarind pulp and mix well.

Step 4

Add asafoetida, cumin seeds, mustard seeds and curry leaves to hot ghee and saute till fragrant. Add the tempering to the dal and cover immediately to trap the flavours.

Step 5

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.