Vali Ambat
A traditional Konkani curry featuring tender Malabar spinach and a tangy coconut-tamarind gravy. This comforting dish is simple to make and pairs perfectly with steamed rice for a wholesome meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Dal and Spinach
- b.In a pressure cooker, combine the soaked and drained toor dal, turmeric powder, and 1.5 cups of water.
- c.Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy. Allow the pressure to release naturally. This should take about 15 minutes.
- d.Once the pressure has released, open the cooker and lightly mash the dal. Add the chopped Malabar spinach stems and leaves.
- e.Add another 0.5 cup of water if the mixture is too thick. Cook on medium heat for 5-7 minutes, until the spinach is wilted and the stems are tender but not mushy.
- 2
Step 2
- a.Prepare the Coconut Masala Paste
- b.While the dal cooks, gently dry roast the dried red chilies and coriander seeds in a small pan over low heat for 1-2 minutes until they become fragrant. Be careful not to burn them.
- c.Transfer the roasted spices to a blender jar. Add the fresh grated coconut and the piece of tamarind.
- d.Add 0.5 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water, a tablespoon at a time, if needed to achieve a smooth consistency.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Pour the ground coconut masala paste into the pressure cooker with the cooked dal and spinach.
- c.Add salt and 1 cup of water, or more, to adjust the consistency. The curry should be thick but pourable.
- d.Stir everything together well and bring the curry to a gentle boil over medium heat.
- e.Reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, to allow the flavors to meld together.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
- d.Add the crushed garlic cloves and sauté for about a minute until they turn fragrant and light golden brown.
- e.Finally, add the curry leaves and let them sizzle and turn crisp, which takes just a few seconds.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the simmering Vali Ambat.
- c.Stir gently to combine. Turn off the heat, cover the pot, and let it rest for 5 minutes to allow the tempering flavors to infuse into the curry.
- d.Serve hot with steamed rice or red boiled rice for an authentic Konkani meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use only the tender stems of the Malabar spinach. Discard any tough, woody parts.
- 2Do not overcook the spinach, as it can become slimy. It should be just wilted and tender.
- 3Using coconut oil for the tempering is crucial for the authentic aroma and flavor of this Konkani dish.
- 4A small piece of jaggery (about 1/2 teaspoon) can be added to balance the tanginess of the tamarind.
- 5The curry thickens as it cools. Adjust the consistency with a little hot water if needed before serving leftovers.
- 6Ensure the coconut masala is ground to a very fine paste for a smooth, creamy gravy.
Adapt it for your goals.
Add Vegetables
You can add vegetables like pumpkin, raw banana, or suran (yam) along with the dal for a heartier version.
Different LentilsDifferent Lentils
While toor dal is traditional, you can also make this curry with masoor dal (red lentils) or a mix of toor and moong dal.
No Garlic TemperingNo Garlic Tempering
For a Sattvic or no-garlic version, you can skip the garlic in the tempering and just use mustard seeds and curry leaves.
Add SeafoodAdd Seafood
In some coastal Konkani households, small dried or fresh prawns are added to the curry for a non-vegetarian variation.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal is an excellent source of protein and essential amino acids, making this dish ideal for muscle repair, growth, and overall body function, especially in vegetarian diets.
High in Dietary Fiber
The combination of lentils and Malabar spinach provides a significant amount of dietary fiber, which promotes healthy digestion, aids in regular bowel movements, and helps maintain stable blood sugar levels.
Packed with Vitamins and Minerals
Malabar spinach is a powerhouse of nutrients, including Vitamin A for vision, Vitamin C for immunity, and essential minerals like iron and calcium for blood and bone health.
Supports Heart Health
This curry uses coconut oil, which contains medium-chain triglycerides (MCTs). The fiber from dal and greens can also help manage cholesterol levels, contributing to better cardiovascular health.
Frequently asked questions
Yes, Vali Ambat is a very healthy dish. It is rich in plant-based protein from toor dal, packed with vitamins A and C, iron, and calcium from Malabar spinach, and contains healthy fats from coconut. The high fiber content also aids digestion.