How to make Ambat Varan -

Popular Maharashtrian dal, cooked with tamarind and jaggery.

Sanjeev Kapoor

This recipe is contributed by Member Prajakta Chaudhari.

Main Ingredients : Split Pigeon Pea, Tamarind Ball

Cuisine : Maharashtrian

Course : Dals and Kadhis

For more recipes related to Ambat Varan checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Dal Maharani Narkol Diye Cholar Dal - SK Khazana Cholar Dal Dal Makhani

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 : 41-50 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Ambat Varan Recipe

  • Split Pigeon Pea 100 grams

  • Tamarind Ball 1

  • Turmeric powder 1 teaspoon

  • Onion finely chopped 1 medium

  • Red chilli powder 2 teaspoons

  • Asafoetida a pinch

  • Oil 2 tablespoons

  • Jaggery grated 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Green chillies finely chopped 3

  • Curry leaves 5-6

  • Garlic paste 1 tablespoon

  • Salt to taste


Step 1

Add half cup water to tamarind and extract pulp.

Step 2

Add pigeon pea, half of the turmeric powder, onion, red chilli powder, asafoetida, one tablespoon oil in a pressure cooker. Add two and half cups of water and pressure cook for five whistles.

Step 3

Mash the dal once the pressure is completely released.

Step 4

Add tamarind pulp, jaggery and mix well.

Step 5

Heat remaining oil in a non stick pan. Add mustard seeds, once they splutter, add cumin seeds, green chillies, curry leaves, sauté for half minute. Add garlic paste and sauté for one minute more.

Step 6

Add remaining chilli powder, turmeric powder. Add the cooked dal and mix well.

Step 7

Add salt. Boil for one minute and serve hot.

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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.