Karwar Style Dali Ambat Ani Maska Sang: Toor Dal & Drumsticks Pod Curry
Karwar, a coastal town in the Indian state of Karnataka, is known for its vibrant, flavorful dishes that combine the best of local spices, fresh produce, and unique cooking techniques. One such dish is the Dali Ambat Ani Maska Sang, a traditional curry made from Toor Dal (split yellow pigeon peas) and drumstick pods (Moringa pods). This delectable vegetarian curry brings together the earthy goodness of toor dal with the subtle bitterness of drumsticks, all in a tangy, mildly sweet coconut-based gravy. Whether served with steamed rice or alongside Manga Rasam, it promises a wholesome, comforting meal.
This Karwar-style recipe is a perfect representation of Karnataka’s rich culinary heritage and provides an authentic taste of coastal Karnataka. The gentle heat from dry red chillies, the freshness of coriander seeds, and the sweet-sour touch of jaggery and kokum bring out a unique depth of flavor in this dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Dry Red Chilli | 2 pieces |
| Fresh Coconut (grated) | 1 cup |
| Drumstick (Moringa Pods) | 1 drumstick, cut into 1-inch pieces |
| Jaggery (grated) | 1 teaspoon |
| Kokum (Malabar Tamarind) | 3 pieces |
| Salt | To taste |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 35 minutes |
| Total Time | 45 minutes |
Servings
| Number of Servings |
|---|
| 4 servings |
Cuisine
| Cuisine |
|---|
| Karnataka |
Course
| Course |
|---|
| Main Course |
Diet
| Diet |
|---|
| Vegetarian |
Instructions
Step 1: Cook the Toor Dal
- Start by cooking the toor dal (arhar dal) in a pressure cooker. Add 1 1/2 cups of water to the dal and cook for about 4 whistles. Once the cooking is done, allow the pressure to release naturally, ensuring the dal remains soft and tender.
Step 2: Prepare the Spices and Coconut Paste
- In a small skillet, dry roast the coriander seeds and dry red chillies over medium heat. Keep stirring until they turn golden brown and fragrant. Be careful not to burn them. Once roasted, set them aside to cool.
- Once cooled, transfer the roasted spices and the grated coconut into a mixer grinder. Grind the mixture to a smooth paste, adding a little water if needed. Set this coconut paste aside for later use.
Step 3: Mash the Dal and Cook the Drumsticks
- Once the toor dal is cooked and softened, mash it thoroughly with the back of a spoon or a hand blender to a smooth consistency. Add 1 cup of water to the mashed dal and bring it to a gentle simmer.
- Add the drumstick pods to the dal and cook for about 10 minutes, or until the pods are tender and cooked through. The drumsticks should become soft, but still retain a slight bite.
Step 4: Add the Coconut Paste
- Once the drumsticks are cooked, add the freshly ground coconut mixture to the dal and stir to combine. Let this simmer for about 10 minutes, allowing the flavors to meld together and the curry to thicken slightly.
Step 5: Final Touches
- Add the kokum rind to the curry for a tangy, slightly sour flavor. Stir in the grated jaggery to balance out the sourness with a hint of sweetness. Let everything cook together for a few more minutes, until the flavors blend and the curry reaches a smooth, cohesive consistency.
Step 6: Serve
- Once the Karwar Style Dali Ambat Ani Maska Sang is ready, serve it hot with steamed rice for a comforting meal. For an authentic experience, pair it with a refreshing bowl of Manga Rasam on the side.
Tips & Variations
-
Kokum Substitution: If kokum is not available, you can substitute it with tamarind. Use a small amount of tamarind pulp or tamarind extract for the tangy flavor.
-
Jaggery: The jaggery adds a mild sweetness to balance the sourness of the kokum. If you prefer a more pronounced sweetness, you can increase the amount of jaggery according to your taste.
-
Spice Level: Adjust the quantity of dry red chillies based on your preference for heat. If you like a milder curry, you can reduce the number of chillies or remove the seeds before roasting.
-
Drumsticks: Drumsticks are the main vegetable in this curry, but you can also add other vegetables like carrots or potatoes to make the curry more substantial.
-
Gravy Thickness: If you prefer a thicker curry, you can grind a little extra coconut and add it to the curry in Step 4. If you like a thinner consistency, add more water as needed.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 36 g |
| Protein | 6 g |
| Fat | 4 g |
| Fiber | 7 g |
| Sugars | 5 g |
| Sodium | 320 mg |
This dish is a great source of protein, fiber, and essential vitamins. The combination of toor dal, drumsticks, and coconut makes it a nutritious, well-rounded vegetarian meal.
Why You’ll Love Karwar Style Dali Ambat Ani Maska Sang
This recipe is the epitome of comfort food with a unique twist. The combination of toor dal and drumsticks offers a hearty and satisfying base, while the tangy kokum and the gentle sweetness of jaggery provide a delightful balance of flavors. The roasted spices and freshly grated coconut elevate this curry to a new level of depth and complexity. Whether you are looking for a dish that is both delicious and nutritious or just something new to add to your weekly rotation, Karwar Style Dali Ambat Ani Maska Sang is sure to become a favorite.
Serve With:
- Steamed Rice: The simple, fluffy rice complements the rich, flavorful curry perfectly, allowing the flavors to shine.
- Manga Rasam: A refreshing South Indian style rasam made from raw mango, which brings a perfect balance to the richness of the curry.
This Karwar Style Dali Ambat Ani Maska Sang recipe will transport you straight to the coastal kitchens of Karnataka, offering an authentic taste that is full of flavor, texture, and warmth. Perfect for a weekend meal or special family gathering, it’s guaranteed to be loved by everyone!
