Sunday, May 12, 2013

CKP Ambat Varan

'Daals' have been an integral part of all Indian homes. But isn't it boring to have the same daals over and over again? Even slight variations can do wonders in brightening up simple meals. Over time my friends have been kind enough to share their family recipes with me. But before I share many of their exciting variations, let me share a few family recipes I haven't yet shared with all of you.

Having shared our basic daal - 'Varan' and my mom's version of 'Ambat Varan', it was about time I shared my MIL's version of the 'Ambat Varan'.
As my husband's job keeps him on the road for days at a time, he is always welcomed home to this ambat varan and a simple sabzi. Even if he reaches home at 2am or 3am in the morning, this is what he will eat before going to bed. Needless to say, this is his favorite 'daal' of all times (as he would put it).

Just like most of the daals, this one is ready really quickly and has a lovely garlic flavor. So for all you garlic lovers out there, this one will hit all the right spots!

Level: Easy
Serves: 4 people
Source: MIL - Nita Pradhan

1 cup tur dal
2 pinch asafoetida
1/4 tsp turmeric powder
3/4 tsp red chilly powder
1.5 tsp jaggery
1 tsp tamarind pulp
1/2 cup coriander, lightly packed and chopped
1.5 tsp oil
1 tsp mustard seeds
6 - 8 garlic pods, chopped
Salt to taste
Water as required

Step 1 - In a pressure pan, Add the washed tur dal and 2 cups of water. Add a pinch of asafoetida, turmeric powder and red chilly powder. Pressure cook for 3 - 4 whistles or till the dal is overcooked and completely mashable.

Step 2 - Once the pressure is released, open the pressure pan and mash all the dal till it is smooth and pasty. Add water till the dal reaches a watery consistency. Add jaggery, tamarind pulp and half of the chopped coriander. Bring the mixture to a boil on medium heat. Let it boil for a good 10 - 12 minutes or till it reaches your desired thickness. If you want to, this would be the right time to adjust the red chilly powder, jaggery and tamarind based on your personal preference.

Step 3 - Heat oil in a small pan. Add the mustard seeds and let them splutter. Add another pinch of asafoetida and the garlic pods. Saute the garlic till they turn brown. Pour this flavored oil into your boiling dal and let everything boil together for 3 - 4 more minutes.

Sprinkle the remaining coriander just before serving. Serve piping hot with some steamed rice and a dollop of ghee. Perfect!

No comments:

Post a Comment