Ambat Varan | Tangy, Spicy, and Sweet Dal | Marathi Recipe | Tangy Lentil Soup | Easy Recipe
For the Dal: 1 cup pigeon peas (toor Dal)
1 small onion (chopped)
¼ tsp asafetida
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
¾ tsp cumin powder
Salt as per taste 3
one inch pieces jaggery
Few curry leaves
2 green chilies broken into pieces
Small amount of chopped coriander leaves
4-5 tbsp of tamarind pulp
1-2 1/2 cups water
For the tempering:
3 tbsp oil
6-7 cloves of garlic
1 tsp mustard seeds
¼ tsp fenugreek seeds
Few coriander leaves for garnish
Wash, soak in 1 ½ cups, and hydrate the pigeon peas for 30 minutes.
Add the chopped onion, asafetida, turmeric powder, red chili powder, coriander powder, cumin powder.
Mix well, cover and pressure cook until soft with 3 whistles.
Switch off the flame and wait for the pressure to release.
Once the pressure is released, remove and mash the dal using the whisk until smooth.
Add the water gradually, checking the consistency.
Now add the salt, jaggery, curry leaves, green chilies, few coriander leaves, tamarind pulp and water as needed.
Bring to a boil, and lower the flame.
On the side, heat the oil for tempering.
Mash the garlic cloves slightly to release the flavor.
Add the mustard seeds and fenugreek seeds to the hot oil.
Add the mashed garlic cloves and cook until brown (You will get the awesome aroma of the garlic being cooked).
Once the garlic is brown, add the tempering to the dal, cover, switch off the flame of the dal and keep it for 1-2 minutes for the flavors to integrate. Garnish with coriander leaves and serve hot with rice topped with ghee. Enjoy!
Serves 3-4
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