Jul 15, 2009

Green Leaves with yellow pigeon peas/ Bhajje Ambat

It is a known fact that Green Leafy vegetables are very nutritious. We have made a point of eating it atleast once a week. Let it be anything like dill, spinach or chickpea leaves goes well with toor dal. We call this as "bhajje ambat" in konkani. "Bhajji" means green leaves and "ambat" is curry. As everyone knows konkani dishes are mainly of coconut, this is also one among those.

1 bunch green leaves (spinach, dill or any other of your choice)
1 cup toor dal
1/2 cup grated coconut (frozen or fresh)
3 red chillies
1/4 tea spoon tamarind extract
1/4 cup onion, finely chopped
1/2 tea spoon mustard seeds
4-5 curry leaves
3 tablespoon cooking oil

Clean and cut green leaves.
Pressure cook toor dal and green leaves upto three whistles.
Grind red chilly, grated coconut and tamarind extract to a smooth paste.
In a pan, put cooked dal, green leaves and coconut paste, bring it to boil.
In a separate skillet, heat oil and add mustard seeds, curry leaves and chopped onion. Fry this until onion becomes translucent.
Pour this mixture into daal.
Serve hot with rice.

Serves: 2
Preparation Time: 40 mins

Note: Add 1/2 cup water while boling if you feel the dal is too thick.

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