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A tangy and savory lentil curry from Maharashtra, featuring the unique sourness of Ambaday ki Bhaji (Roselle leaves). This comforting, protein-packed dal is tempered with aromatic spices and pairs perfectly with steamed rice, jowar bhakri, or roti for a wholesome meal.
For 4 servings
Prepare Dal and Greens
Pressure Cook the Ingredients
Mash and Season the Dal
A tangy and savory lentil curry from Maharashtra, featuring the unique sourness of Ambaday ki Bhaji (Roselle leaves). This comforting, protein-packed dal is tempered with aromatic spices and pairs perfectly with steamed rice, jowar bhakri, or roti for a wholesome meal.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 270.94 calories per serving with 12.58g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Prepare the Tempering (Tadka)
Combine and Serve
You can make this recipe with a mix of dals, such as half toor dal and half masoor dal (red lentils), for a different texture.
For a crunchy texture, add 2 tablespoons of raw peanuts along with the dal in the pressure cooker.
For a satvik version, you can omit the onion and garlic. The dal will still be flavorful due to the tangy leaves and spices.
Increase or decrease the amount of green chillies and red chilli powder to suit your personal spice preference.
Toor dal is an excellent source of vegetarian 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, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Ambaday ki bhaji (Roselle leaves) is a good source of iron, which is crucial for preventing anemia and maintaining energy levels. The Vitamin C in the leaves and tomatoes helps improve iron absorption.
The dish is rich in vitamins A and C from the greens and tomatoes, along with antioxidants from spices like turmeric, which help strengthen the immune system.
Yes, it is very healthy. It's rich in plant-based protein from the toor dal and high in vitamins and minerals, particularly iron and Vitamin C, from the ambaday leaves. The use of spices like turmeric and ginger also adds anti-inflammatory benefits.
One serving (approximately 1 cup or 275g) of Ambaday ki Bhaji Dal contains an estimated 250-280 calories. This can vary slightly based on the amount of ghee or oil used.
While the unique sourness is hard to replicate, you can substitute with spinach (palak) and add 1-2 tablespoons of tamarind paste or lemon juice to mimic the tangy flavor.
Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a little hot water while reheating.
Absolutely. Sauté the tempering ingredients first in the Instant Pot on 'Sauté' mode and set aside. Then, add the dal, greens, and other ingredients with water. Pressure cook on 'High' for 8-10 minutes, followed by a natural pressure release. Stir in the reserved tempering before serving.
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