Spinach Ambat Recipe
Spinach Ambat- A dal and coconut based spinach curry that tastes best with ragi mudde or hot rice and ghee.
Servings: 3
Ingredients
- Spinach 1 cup tightly packed chopped finely
- Amaranth 1/2 cup tightly packed chopped finely
- Toor dal 1/2 c
- Turmeric powder 1 tsp
- Jaggery 1 tbsp
- Freshly grated coconut 4 tbsp
- Dry red chilies 4-6
- Tamarind pulp 1 tbsp
- Salt to taste
- Oil 2 tsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
Instructions
- Grind together fresh coconut, tamarind pulp and dry red chili to a smooth paste, adding 1/2 c of water.
- Set aside.
- Clean spinach well.
- Add this to a wide and deep bottomed pan along with toor dal, salt, jaggery, turmeric powder and 1.5 cups of water. Make sure the dal is on the top layer.
- Pressure cook this for 3 to 4 whistles. Let pressure release of its own.
- Once dal is cooked, add the ground paste to the dal and mix well.
- Now, heat a pan with oil. Add mustard seeds and once they pop, add urad dal and curry leaves. Add the dal mixture to this, mix well and let it simmer on medium flame till frothy.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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