Konkan Style Vali Bhajji Ambat Recipe-Spiced Malabar Spinach Dal
One of the traditional dishes that is originated from the north kanara region of karnataka.The dish is a dal made from the green which is locally known as Malabar spinach. It is pressure cooked with spinach and toor dal and simmered with roasted coconut masala. Serve it along with phulka and steamed rice.
Vali Bhajji Ambat Recipe is a dish that originates from North Kanara (Canara) which forms the part of Konkan Coast. The dish is a dal made from the green which is locally known as Malabar spinach.
The dal is pressure cooked with spinach and tur dal and then simmered with roasted coconut masala. Tempering given to the dal is a simple garlic and mustard seeds which is just drizzled over on top.
If you are looking for more dal recipes here are some of our favorites:
- 2 cups Spinach Leaves (Palak) , Malabar, Chopped
- 1/2 cup Arhar dal (Split Toor Dal)
- 1 Onion , finely chopped
- 1 Tomato , chopped
- 30 grams Tamarind , mixed with water
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery , powdered
- Salt , to taste To grind
- 1/2 cup Fresh coconut , grated
- 1 tablespoon Coriander (Dhania) Seeds , roasted
- 4-5 Dry red chillies For Tempering
- 1 teaspoon Mustard seeds
- 4 cloves Garlic , pound
- Cooking oil , for cooking
How to make Konkan Style Vali Bhajji Ambat Recipe-Spiced Malabar Spinach Dal
We begin making the Vali Bhajji Ambat Recipe by heating a nonstick pan and roasting the coriander seeds, dry red chilies, and coconut. Keep it aside to cool down. Then grind it in a blender to a coarse paste.
Clean the spinach leaves and chop them along with the stem. In a pressure cooker, saute the onions and add the tamarind water and the tur dal along with spinach and tomato till it is done for about 3 whistles. Once done release the pressure naturally.
Once done, using a muddler, muddle the dal and other ingredients to a coarse curry. You can add some water in order to adjust seasoning.
Heat a thick bottomed pan, add the ground paste and the dal mixture. Adjust the consistency again and check for the seasoning. Add the jaggery to the dal once it starts boiling.
In order to do the tempering take a small skillet and add oil, once it is heated then add the mustard seeds and garlic, then pour it onto the dal mixture.
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