Palak dal ambat recipe - Spinach dal curry is one of the varieties of coconut based gravies that is usually prepared in South Indian homes. Curry is called as ambat in Konkani language. This is a very easy to cook curry and it is usually served with hot rice. In konkan region, coconut is used to prepare gravies (ambat) and palya. Rice and curry is my comfort food which I like to have it for both lunch and dinner. So, besides spinach dal curry, I often prepare methi dal ambat, basale soppina palya, dal curry with white masala, tomato saaru, drumstick dal curry etc.
Preparation time 15 minutes
Cooking time 30 minutes
Makes 4 servings
1/2 cup toor dal
1/2 bunch spinach / palak
Salt as required
Grind to paste
3/4 cup grated fresh coconut
1/4 tsp fenugreek seeds / methi, fried
1 tsp coriander seeds, fried
4 dry red chillies, fried
1/4 tsp mustard seeds, spluttered
2 large garlic cloves
1/4 tsp turmeric powder
1 cup water
For the tempering
2 tsp oil
1/4 tsp cumin seeds / jeera
A generous pinch of asafoetida / hing
Coconut based spinach dal curry recipe with step by step pictures
Fry the coriander seeds, cumin seeds, mustard seeds and fenugreek seeds separately in little oil on low heat and set aside. Fry the dry red chillies in little oil and set aside. Combine together the coconut, fried ingredients, garlic cloves, turmeric powder and put them in a mixer jar.
Grind it using a cup of water to make a smooth paste and set aside.
Bring the curry to boil and simmer for 2 - 3 minutes. Heat oil in a small pan, add cumin seeds and asafoetida, saute till aromatic. Pour this tempering over the boiling curry.
Mix with a spoon. Serve hot with rice.