Konkan Style Vali Bhajji Ambat Recipe-Spiced Malabar Spinach Dal
A high protein Konkan recipe with spinach leaves (palak) - malabar, arhar dal (split toor dal), onion - finely chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
We begin making the Vali Bhajji Ambat Recipe by heating a nonstick pan and roasting the coriander seeds, dry red chilies, and coconut
fresh coconut - grated(1/2 cup)coriander (dhania) seeds - roasted(1 tablespoon)mustard seeds(1 teaspoon) - 2
Keep it aside to cool down
- 3
Then grind it in a blender to a coarse paste
- 4
Clean the spinach leaves and chop them along with the stem
spinach leaves (palak) - malabar(2 cups)tamarind - mixed with water(30 grams) - 5
In a pressure cooker, saute the onions and add the tamarind water and the tur dal along with spinach and tomato till it is done for about 3 whistles
spinach leaves (palak) - malabar(2 cups)onion - finely chopped(1)tomato - chopped(1)tamarind - mixed with water(30 grams) - 6
Once done release the pressure naturally
- 7
Once done, using a muddler, muddle the dal and other ingredients to a coarse curry
- 8
You can add some water in order to adjust seasoning
tamarind - mixed with water(30 grams) - 9
Heat a thick bottomed pan, add the ground paste and the dal mixture
- 10
Adjust the consistency again and check for the seasoning
- 11
Add the jaggery to the dal once it starts boiling
jaggery - powdered(1 teaspoon) - 12
In order to do the tempering take a small skillet and add oil, once it is heated then add the mustard seeds and garlic, then pour it onto the dal mixture
coriander (dhania) seeds - roasted(1 tablespoon)mustard seeds(1 teaspoon)cloves garlic - pound(4) - 13
Serve your Vali Bhajji Ambat Recipe with some steamed rice or Phulka and end it with Paal Payasam Recipe to make your meal complete
tamarind - mixed with water(30 grams)
Rate this recipe
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Konkan Style Vali Bhajji Ambat Recipe-Spiced Malabar Spinach Dal
A high protein Konkan recipe with spinach leaves (palak) - malabar, arhar dal (split toor dal), onion - finely chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
We begin making the Vali Bhajji Ambat Recipe by heating a nonstick pan and roasting the coriander seeds, dry red chilies, and coconut
fresh coconut - grated(1/2 cup)coriander (dhania) seeds - roasted(1 tablespoon)mustard seeds(1 teaspoon) - 2
Keep it aside to cool down
- 3
Then grind it in a blender to a coarse paste
- 4
Clean the spinach leaves and chop them along with the stem
spinach leaves (palak) - malabar(2 cups)tamarind - mixed with water(30 grams) - 5
In a pressure cooker, saute the onions and add the tamarind water and the tur dal along with spinach and tomato till it is done for about 3 whistles
spinach leaves (palak) - malabar(2 cups)onion - finely chopped(1)tomato - chopped(1)tamarind - mixed with water(30 grams) - 6
Once done release the pressure naturally
- 7
Once done, using a muddler, muddle the dal and other ingredients to a coarse curry
- 8
You can add some water in order to adjust seasoning
tamarind - mixed with water(30 grams) - 9
Heat a thick bottomed pan, add the ground paste and the dal mixture
- 10
Adjust the consistency again and check for the seasoning
- 11
Add the jaggery to the dal once it starts boiling
jaggery - powdered(1 teaspoon) - 12
In order to do the tempering take a small skillet and add oil, once it is heated then add the mustard seeds and garlic, then pour it onto the dal mixture
coriander (dhania) seeds - roasted(1 tablespoon)mustard seeds(1 teaspoon)cloves garlic - pound(4) - 13
Serve your Vali Bhajji Ambat Recipe with some steamed rice or Phulka and end it with Paal Payasam Recipe to make your meal complete
tamarind - mixed with water(30 grams)
Rate this recipe
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Konkani Style Southe Koddel Recipe-Mangalore Cucumber in Coconut curry
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