Daali Ambat is a dal based coconut curry which has seasoning of onions. Daali Ambat is a tangy coastal dal preparation cooked with spinach and toor dal with slight hint of sourness from tamarind. This dal curry requires grinding a masala. One can make this recipe with vegetables which makes the daal more delicious and filling. It is a typical curry dish of Goa which is eaten most of the day as a meal.
Traditionally this Goan Cuisine is made using Malabar Spinach. Malabar spinach has thick leaves and hence is more ‘meaty’. But the normal spinach also works just fine. Daali Ambat is usually served with plain rice, ghee and papad but it also tastes wonderful with any Dosa, Idli and even with chapati.
Spinach leaves blanched and chopped - 1/2 bunch
Toor dal - 1 cup
Turmeric powder - 1 tsp
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tsp
Dried Red Chillies - 3 to 4
Tamarind soaked in water
Coconut grated - 1/2 cup
Dried Red Chillies - 2 to 3
Curry leaves - 4 to 5
Coconut oil - 4 tbsp
Onion - 1 large finely chopped
Salt to taste
Wash and soak dal for 4-6 hrs.
Cook dal in pressure cooker with salt and turmeric powder.
Heat cooked dal in a deep non-stick pan.
Heat another non-stick pan and dry roast fenugreek seeds, coriander seeds and broken red chillies for 1-2 minutes in it.
Combine dry roasted ingredients, tamarind soaked in water and grated coconut in a grinder jar.
Grind into a fine paste using little water.
Add 4 tbsp ground paste to the dal, mix well and bring to a boil.
Use the ground paste depending on the amount of spiciness required.
Add spinach leaves and mix well.
Add ¼ cup water, stir to mix and bring again to a boil. Remove from heat and set aside.
Heat coconut oil in a non-stick pan.
Add dry red chillies, curry leaves, onion and saute for 2-3 minutes.
Add cooked dal, adjust salt and stir to mix.
Boil for 2-3 minutes.
Serve hot with plain rice.
(Last Updated on : 25-08-2015)
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