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Konkani Palak Ambat

Tangy coastal dal preparation cooked with spinach and tuvar dal. This recipe is from FoodFood TV channel

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Konkani Palak Ambat
Main Ingredients Fresh spinach leaves (palak), Split pigeon pea (toor dal/arhar dal)
Cuisine Maharashtrian
Course Dals and Kadhis
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Konkani Palak Ambat

  • 1/2 bunch Fresh spinach leaves (palak) blanched and chopped
  • 1 cup Split pigeon pea (toor dal/arhar dal) cooked with salt and turmeric powder
  • 1 1/2 tablespoons Fenugreek seeds (methi dana)
  • 3-4 Dried red chillies
  • 3-4 tablespoons Tamarind soaked in water
  • 1/2 cup Fresh coconut grated
  • 4 tablespoons Coconut oil
  • 1 large Onion finely chopped
  • to taste Salt

Method

  1. Heat cooked dal in a deep non-stick pan.
  2. Heat another non-stick pan and dry roast fenugreek seeds, broken red chillies for 1-2 minutes in it.
  3. Combine dry roasted ingredients, tamarind soaked in water and grated coconut in a grinder jar.
  4. Grind into a fine paste using little water.
  5. Add 4 tbsps ground paste to the dal, mix well and bring to a boil.
  6. Use the ground paste depending on the amount of spiciness you want.
  7. Add spinach leaves and mix well.
  8. Add ¼ cup water, stir to mix and bring again to a boil. Remove from heat and set aside.
  9. Heat coconut oil in a non-stick pan.
  10. Add onion and sauté for 2-3 minutes.
  11. Add cooked dal, adjust salt and stir to mix.
  12. Boil for 2-3 minutes. Serve hot.

Nutrition Info

Calories 1610
Carbohydrates 153.5
Protein 52.1
Fat 87.5
Other Fiber 32.4gm
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