Ambatvaran is basically daal(lentil soup), but I will not insult it by calling it that. It is an ultimate comfort food for me, served on top of steaming hot rice..yumm!
Ingredients: (two servings)
1. Tur daal (split lentils) 1/2 cup
2. Turmeric powder 1/2 tspn
3. Laal tikhat (Red chilli powder) 1 tspn
4. Methi seeds (Fenugreek seeds) 5-6 nos.
5. Hing (Asafoetida powder): pinch
6. Water 1 cup
7. Jeera (cumin seeds) 1/2 tspn
8. Lasun (garlic) 3 cloves, peeled/not and tapped with something heavy until slightly crushed but not completely (thechun). I love the flavour of it with the peel on.
9. Salt to taste, I use natural sea-salt, 1/2 tspn
10. Filtered groundnut oil or ghee: 1 tspn (can be substituted by any filtered oil, do not use refined oil, it's bad for you.)
11. Jaggery to taste I use 1/2 tspn organic jaggery powder
12. Dried Kokum: 2 halves (can be substituted by 1/2 tspn tamarind paste)
13. Grated coconut: 1 tspn for garnish
14. Kothimbir (coriander leaves) for garnish
Procedure:
1.Boil ingredients 1-5 in a pressure cooker for 10 minutes. Do not open the lid for another 10 minutes.
2. Open the lid of the pressure cooker and check if the lentils have cooked. Smash the lentils by stirring vigorously with a spoon. Note: If the lentils have not completely cooked, they will not be smashed on stirring. Then you need to boil it some more.
3. Heat oil in a kadhai (wok). Add the crushed garlic cloves and brown them. Then add the jeera, cover with a lid and switch off the heat. (I switch it off because I am afraid of the daal splashing or the jeera burning, but if you are an expert, then go ahead without switching off the heat)
4. Pour/spoon the contents of the pressure cooker into the wok. Add more water as required and bring to a boil.
5. Add the jaggery and the kokum and simmer for a minute.
6. Garnish with grated coconut and kothimbir.
7. Pour over steaming hot brown rice, mix well and gorge on it!
Have a good day!
No comments:
Post a Comment