How to make Dali Ambat -

A Konkani speciality – dal cooked with madras cucumber and coconut masala

Sanjeev Kapoor

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

Main Ingredients : Split pigeon pes (arhar dal / toor dal), Medium Madras cucumber

Cuisine : Karnataka

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Aamras Ki Kadhi Mutton Kadhi - SK Khazana Rajasthani Kadhi-SK Khazana Lachko

Dali Ambat

Dali Ambat Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dali Ambat Recipe

  • Split pigeon pes (arhar dal / toor dal) soaked and cooked with salt and ¼ tsp turmeric pow 1 cup

  • Medium Madras cucumber peeled 1/2

  • Salt to taste

  • Dried red chillies (bedgi) 3-4

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Fresh coconut scraped 1/4 cup

  • Tamarind pulp 2 teaspoons

  • Coconut oil 3 tablespoons

  • Medium onion finely chopped 1


Step 1

Transfer the pigeon peas into a non-stick pan and simmer on low heat.

Step 2

Cut Madras cucumber into medium sized cubes and boil in 1 cup water with salt in another non-stick pan.

Step 3

Put dried red chillies, fenugreek seeds and coconut in a mixer jar, add a little water and grind to a fine paste.

Step 4

When cucumber cubes are almost done, add them to the boiled pigeon peas and mix well.

Step 5

Add the ground coconut paste, mix well, cover and simmer for some time.

Step 6

Heat coconut oil in a third non-stick pan, add onion and saute till golden.

Step 7

Add tamarind pulp to the pigeon pea mixture, mix well, cover and simmer for 2-3 minutes.

Step 8

Add the onion to the mixture and mix well. Cover and simmer for 2 minutes.

Step 9

Transfer into a serving bowl and serve hot with hot 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.