Karwar Style Dali Ambat Ani Maska Sang Recipe – Toor Dal & Drumsticks Pod Curry
A Karnataka Speciality
Karwar Style Dali Ambat Ani Maska Sang is a hearty and flavorful dish from the coastal regions of Karnataka, specifically from the Karwar area. This recipe is a beautiful combination of Toor dal (split pigeon peas) and drumstick pods cooked in a creamy, aromatic curry base. The dal, pressure-cooked to perfection, is simmered with ground spices and fresh coconut, which imparts a rich texture and flavor to the dish. The addition of jaggery and kokum (Malabar tamarind) balances the natural sweetness and tang, creating a unique depth of flavor. This curry pairs beautifully with steamed rice, making it a perfect main course for your next family meal. Let’s dive into the recipe and learn how to prepare this traditional Karnataka dish.
Ingredients for Karwar Style Dali Ambat Ani Maska Sang:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Dry Red Chilli | 2 whole |
| Fresh Coconut, grated | 1 cup |
| Drumstick, cut into 1-inch pieces | 1 medium drumstick |
| Jaggery, grated | 1 teaspoon |
| Kokum (Malabar Tamarind) | 3 pieces |
| Salt | To taste |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 kcal |
| Protein | 6 g |
| Carbohydrates | 36 g |
| Fat | 6 g |
| Fiber | 7 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Potassium | 600 mg |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
Step-by-Step Instructions for Karwar Style Dali Ambat Ani Maska Sang:
1. Pressure Cook the Toor Dal:
- Start by washing the toor dal (Arhar dal) thoroughly under running water.
- Add the washed dal to a pressure cooker along with 1 1/2 cups of water.
- Close the lid and cook the dal for about 4 whistles on medium heat.
- After cooking, allow the pressure to release naturally. Once done, open the lid and give the dal a gentle stir. Set it aside.
2. Roast the Spices:
- In a small skillet or pan, dry roast the coriander seeds and dry red chillies over low heat.
- Stir constantly to ensure they do not burn. Roast them until they turn slightly brown and release a fragrant aroma (this should take about 2-3 minutes).
- Once roasted, remove from heat and allow them to cool completely.
3. Prepare the Coconut Spice Paste:
- Once the roasted coriander seeds and dry red chillies have cooled, transfer them to a blender or mixer.
- Add the grated fresh coconut to the blender along with the roasted spices.
- Grind everything together into a smooth paste. Add a little water if necessary to help with blending. Set the paste aside.
4. Cook the Drumstick Pods:
- While the dal is cooking, wash and cut the drumsticks into 1-inch pieces.
- In a large pot, add the cooked dal, along with 1 cup of water.
- Bring the dal to a simmer over medium heat, and add the cut drumstick pods.
- Let it cook for about 10 minutes, or until the drumsticks become tender.
5. Combine the Coconut Spice Paste:
- Once the drumstick pods are cooked through, add the prepared coconut spice paste to the dal mixture.
- Stir well to combine, and let it simmer for an additional 10 minutes. The paste will thicken the curry and add a creamy texture.
6. Add the Kokum and Jaggery:
- Add the kokum (Malabar tamarind) to the curry for a tangy flavor. If you do not have kokum, you can substitute with tamarind paste, but kokum lends a unique flavor to this dish.
- Stir in the grated jaggery, which will bring a slight sweetness to balance the tanginess of the kokum.
- Let the curry simmer for another 5 minutes, allowing the flavors to meld together.
7. Season with Salt:
- Taste the curry and add salt to your preference. Stir to combine.
8. Serve the Dish:
- Once the curry has thickened and the flavors have come together, remove from heat.
- Serve the Karwar Style Dali Ambat Ani Maska Sang hot, paired with freshly cooked steamed rice. For an added treat, you can serve it with a side of Manga Rasam (Mango Rasam) for a delicious, authentic Karnataka meal experience.
Tips for the Perfect Karwar Style Dali Ambat Ani Maska Sang:
- Fresh Coconut: For the best flavor, use freshly grated coconut. If fresh coconut is not available, frozen or desiccated coconut can be used, but the taste might be slightly different.
- Kokum Substitute: If kokum is unavailable, substitute with a small amount of tamarind paste or a squeeze of fresh lime juice for a tangy flavor.
- Adjusting Sweetness: The amount of jaggery can be adjusted based on your sweetness preference. If you like it less sweet, reduce the quantity of jaggery.
- Cooking Drumsticks: Drumsticks can take a while to soften, so make sure to cook them until tender before adding the coconut paste.
Enjoy Your Karwar-Style Meal!
The Karwar Style Dali Ambat Ani Maska Sang is a fantastic dish that brings together the flavors of the coastal Karnataka region. The creamy texture of the dal, paired with the tender drumstick pods and the unique combination of spices, makes this a meal that is both hearty and satisfying. Whether you’re serving it on a busy weeknight or during a special gathering, this dish is sure to be a hit at your dinner table.
