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A tangy and savory Maharashtrian curry made from sour sorrel leaves (ambada) and protein-rich lentils. This rustic and flavorful dish is a comforting classic, best enjoyed with hot bhakri or steamed rice, capturing the essence of rural Maharashtrian cuisine.
Pressure Cook the Dal and Leaves
Mash and Simmer the Bhaji
Prepare the Tempering (Tadka)
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A tangy and savory Maharashtrian curry made from sour sorrel leaves (ambada) and protein-rich lentils. This rustic and flavorful dish is a comforting classic, best enjoyed with hot bhakri or steamed rice, capturing the essence of rural Maharashtrian cuisine.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 234.82 calories per serving with 9.82g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
For extra texture and nutty flavor, add 1/4 cup of raw peanuts to the pressure cooker along with the dal and leaves.
While toor dal is traditional, you can make this bhaji with masoor dal (red lentils) or a mix of toor and chana dal.
For a more authentic Maharashtrian flavor, add 1 teaspoon of Goda Masala to the bhaji while it is simmering in step 2.
Increase the number of green chilies or add a pinch of red chili powder to the tempering for extra heat.
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and leafy greens provides a significant amount of dietary fiber, promoting healthy digestion, preventing constipation, and supporting gut health.
Sorrel leaves are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
This dish is a good source of iron from both the lentils and sorrel leaves, which is vital for preventing anemia and maintaining energy levels.
Ambada, also known as Sorrel Leaves or Gongura, is a leafy green vegetable with a distinctively sour and tangy taste, which is the star flavor of this dish.
Yes, it is very healthy. It's rich in protein from the lentils, and the sorrel leaves are a great source of vitamins A, C, and iron. The high fiber content also aids in digestion.
One serving (approximately 1 cup or 280g) of Ambaday Ki Bhaji contains around 250-280 calories, depending on the amount of oil used.
Yes, you can. Cook the dal and leaves in a deep pot with a lid until the dal is completely soft. This will take significantly longer, about 45-60 minutes.
Store any leftover bhaji in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stovetop or in the microwave before serving.