Ambade Udid Methi with Vegetable Sambar

Instructions

1. 1

   Soak Dal and Methi Seeds (4 hours)

   • Rinse the urad dal and methi seeds under cold running water until the water runs clear.
   • Place them in a bowl and cover with 2 cups of water. Let them soak for at least 4 hours, or preferably overnight. This step is crucial for softening the dal and reducing the bitterness of the methi seeds.
2. 2

   Prepare Ambade and Coconut Masala (10 minutes)

   • While the dal is soaking, prepare the other components. Wash the ambade (hog plums) well.
   • Using a pestle or the back of a heavy knife, lightly crush each ambade just enough to break the skin. This helps release their tangy flavor into the curry.
   • In a blender jar, combine the fresh grated coconut, dried red chilies, and turmeric powder. Add about 1/2 cup of water and grind to a very fine, smooth paste. Scrape down the sides and add a tablespoon more water if needed to achieve a creamy consistency.
3. 3

   Cook the Dal and Ambade (15-20 minutes)

   • Drain the soaking water from the dal and methi seeds and discard it.
   • In a medium-sized pot or pan, add the soaked dal-methi mixture, the crushed ambade, and 2 cups of fresh water.
   • Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the dal is cooked through but still holds its shape.
4. 4

   Combine and Simmer the Curry (7-8 minutes)

   • Once the dal is tender, pour the ground coconut masala paste into the pot.
   • Add the grated jaggery and salt. Stir gently to combine all the ingredients.
   • If the curry is too thick, add up to 1/2 cup more water to reach your desired gravy consistency.
   • Bring the curry to a gentle simmer over medium-low heat. Cook for 5-7 minutes, stirring occasionally. Do not let it come to a rolling boil, as this can cause the coconut milk to split.
5. 5

   Prepare the Tempering (Tadka) (2 minutes)

   • In a small pan (tadka pan), heat the coconut oil over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter, which should take about 30 seconds.
   • Immediately add the hing and curry leaves. Be careful as the leaves will crackle. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
6. 6

   Finish and Rest the Curry (5 minutes)

   • Carefully pour the hot tempering over the simmering curry. The curry will sizzle.
   • Gently stir the tempering into the curry. Turn off the heat, cover the pot with a lid, and let it rest for at least 5-10 minutes. This allows the flavors to meld together beautifully.
   • Serve hot with steamed rice.