This delightful Konkan dish features a rich blend of spiced Malabar spinach and toor dal, creating a wholesome and flavorful experience perfect for dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) – Malabar | 2 cups |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Onion | 1, finely chopped |
| Tomato | 1, chopped |
| Tamarind | 30 grams, mixed with water |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Jaggery (powdered) | 1 teaspoon |
| Salt | to taste |
| Fresh Coconut (grated) | 1/2 cup |
| Coriander Seeds | 1 tablespoon, roasted |
| Dry Red Chillies | 4-5 |
| Mustard Seeds | 1 teaspoon |
| Garlic | 4 cloves, pounded |
| Sunflower Oil | for cooking |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings
- Serves: 4
Cuisine
- Konkan
Course
- Dinner
Diet
- High Protein Vegetarian
Instructions
-
Roasting Spices: Begin by heating a nonstick pan over medium heat. Roast the coriander seeds, dry red chillies, and grated coconut until aromatic. Remove from heat and let cool, then grind them in a blender to form a coarse paste.
-
Preparing the Spinach and Dal: Clean the Malabar spinach leaves, removing any tough stems, and chop them coarsely. In a pressure cooker, heat a bit of oil and sauté the chopped onion until translucent. Add the tamarind water, split toor dal, spinach, and tomato, then cover and cook for about 3 whistles. Once the cooking is done, allow the pressure to release naturally.
-
Muddling the Mixture: After releasing the pressure, use a muddler or back of a spoon to mash the dal and other ingredients together into a coarse curry consistency. If needed, add a bit of water to achieve your desired thickness.
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Combining Ingredients: In a thick-bottomed pan, combine the ground paste with the muddled dal mixture. Adjust the consistency as needed, checking the seasoning. Once the mixture begins to boil, stir in the powdered jaggery.
-
Tempering: For the tempering, heat sunflower oil in a small skillet. When hot, add the mustard seeds and pounded garlic. Once the mustard seeds begin to splutter, pour this tempering over the dal mixture.
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Serving: Serve your Konkan Style Vali Bhajji Ambat hot, accompanied by steamed rice or phulka. For a complete meal, pair it with a sweet dish like Paal Payasam.
Enjoy the rich flavors and textures of this traditional dish, embodying the essence of Konkan cuisine!