Ambade Udid Methi

1. 1
   boil · ~10 min

   Cook the urad dal.

   1.Drain the soaked urad dal and add it to a small pot with 1 cup of water.

   2.Bring to a boil, then reduce heat and simmer until just tender but still holding shape (8-10 minutes).

   3.Drain and set aside.

   TIPDo not overcook the dal — it should be soft but not mushy. Mushy dal will turn the dish pasty.
2. 2
   boil · ~3 min

   Blanch the sorrel leaves.

   1.Bring a pot of water to a rolling boil.

   2.Add the chopped ambade leaves and boil for 2 minutes until they soften and change color.

   3.Drain immediately and gently squeeze out excess water.

   TIPDon't discard the leafy water — it can be used in dals or soups for added tangy flavor.
3. 3
   temper · ~6 min

   Make the tempering.

   1.Heat oil in a heavy-bottomed kadhai over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add cumin seeds and fenugreek seeds, stir until fragrant (20 seconds).

   4.Add dried red chili pieces and chopped garlic, sauté until garlic turns light golden (1 minute).

   5.Add green chilies and chopped onion, cook until translucent (3-4 minutes).

   TIPKeep the heat medium — fenugreek seeds burn quickly and turn bitter if the oil is too hot.
4. 4
   saute · ~10 min

   Combine and cook the bhaji.

   1.Add the blanched sorrel leaves to the tempering and stir well.

   2.Add turmeric powder and salt, mix thoroughly.

   3.Add the cooked urad dal and gently fold everything together.

   4.Cook on low-medium heat for 8-10 minutes, stirring occasionally, until the mixture is well-blended and any excess moisture has evaporated.

   TIPStir gently when adding the dal — aggressive mixing will break the lentils and make the dish pasty.
5. 5
   garnish · ~2 min

   Finish and serve.

   Remove from heat and let the bhaji rest for 2 minutes. The flavors deepen as it sits. Serve warm with jowar bhakri or steamed rice.

Cuisines we love