Ambaday ki Bhaji 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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Dal and Greens
- b.Rinse the toor dal under cool running water until the water runs clear.
- c.Soak the rinsed dal in 2 cups of fresh water for at least 30 minutes. This helps it cook faster and more evenly. Drain the water just before cooking.
- d.While the dal is soaking, thoroughly wash the ambaday ki bhaji leaves and chop them roughly.
- 2
Step 2
- a.Pressure Cook the Ingredients
- b.In a 3-liter pressure cooker, combine the drained toor dal, chopped ambaday ki bhaji, chopped onion, tomato, slit green chillies, chopped garlic, and grated ginger.
- c.Add the turmeric powder and 3 cups of fresh water. Give everything a good stir.
- d.Secure the lid of the pressure cooker and cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes.
- e.Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly soft.
- 3
Step 3
- a.Mash and Season the Dal
- b.Once the pressure has fully released, carefully open the cooker.
- c.Using a wooden masher (ghotni) or an immersion blender, gently mash the cooked mixture. Aim for a cohesive, slightly coarse texture, not a completely smooth puree.
- d.Place the cooker back on low heat. Stir in the red chilli powder and salt.
- e.Check the consistency. If the dal is too thick, add 1/2 to 1 cup of hot water to reach your desired thickness. Let it simmer gently for 5 minutes for the flavors to meld.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the dal simmers, heat ghee in a small tadka pan over medium heat.
- c.Once the ghee is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
- d.Add the cumin seeds, hing, broken dried red chillies, and curry leaves. Sauté for another 30-40 seconds until the curry leaves turn crisp and the spices are fragrant. Be careful not to burn them.
- 5
Step 5
- a.Combine and Serve
- b.Immediately and carefully pour the sizzling hot tempering over the simmering dal. It will sizzle loudly.
- c.Stir gently to incorporate the tempering throughout the dal. Turn off the heat.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve hot with steamed rice, bhakri, or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ambaday ki bhaji is naturally very sour. You can adjust the quantity of leaves based on your preference for tanginess.
- 2For a richer, more authentic flavor, use ghee for the tempering. It adds a wonderful aroma.
- 3The dal will thicken as it cools. Reheat with a splash of hot water to adjust the consistency before serving.
- 4To balance the sourness, you can add a small piece of jaggery (about 1 tsp, grated) along with the salt in Step 3.
- 5Ensure the mustard seeds splutter completely in the tempering. This releases their flavor and prevents them from tasting bitter.
Adapt it for your goals.
Dal Variation
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.
Add PeanutsAdd Peanuts
For a crunchy texture, add 2 tablespoons of raw peanuts along with the dal in the pressure cooker.
No Onion/GarlicNo Onion/Garlic
For a satvik version, you can omit the onion and garlic. The dal will still be flavorful due to the tangy leaves and spices.
Spice LevelSpice Level
Increase or decrease the amount of green chillies and red chilli powder to suit your personal spice preference.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
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.
Boosts Iron 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.
Supports Immunity
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.
Frequently asked questions
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.