This recipe is inspired by the Maharashtrian Ambad Goad Varan. Ambad means sour. Goad means sweet. Varan means lentil soup.
My version omits the sugar, ups the heat and replaces the tuvar dal with a mixture of green and white vatana (dried peas). What emerges is a hot and sour lentil soup with the textural crunch of chole (chickpeas).
Vatana are dried peas, that when boiled taste both like peas and lentils. Green vatana brings with it the flavor of both green peas and green lentils while whitish-yellow vatana carries hints of chana dal and chickpeas. These unique pea-like lentils can take a long time to cook. Therefore, using the instant pot or pressure cooker is recommended. Also, the longer you soak, the faster they cook.
My practice: Soak first thing in the morning and cook for the evening meal.
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Ambad Dal in Ratnagiri (Lentil Soup)
- Prep Time: 40
- Cook Time: 90
- Total Time: 2 hour 10 mins.
- Yield: 8
- Diet: Vegan
Description
It’s a three-lentil hot and sour lentil soup. Creamy yellow lentils form the base, crunchy white and green pea-lentils add texture and spicy tamarind broth brings the hot and sour flavor.
Ingredients
Instructions
Cooking the Vatana:
- Combine the green and white vatana along with the tuvar dal in the instant pot.
- Add 1/2 tsp. turmeric and 1/4 tsp. salt along with 2 cups of water.
- Cook the dal on auto “multigrain setting,” approximately 40 mins. The vent should be closed as you are pressure cooking the lentils.
- When you lift the instant pot lid, the lentils should be soft on the outside, but hard to mash all the way through.
- Heat 1 tsp. oil on med. heat in a deep bottomed pan for 2 mins.
- Toss in 6-7 roughly torn curry leaves and 3 finely minced green chilies. Cook for 30 secs.
- Add 1/2 cup onions, 1 tbsp. ginger paste and 1 finely minced garlic clove. Saute for 3-4 mins., until onion starts turning translucent.
- Add the masalas: 1 tbsp. coriander powder, 1 1/2 tsp. goda masala, and 1/2 tsp. each of cumin powder and Kashmiri red chili powder. Sprinkle 3-4 tbsp. water to prevent masalas from sticking and burning. Adding water will also create a nice paste that’s reddish in color.
- Cook the masala paste for 3-4 mins.
- Add 1/2 the tamarind water (1/4 cup) and cook for 2 mins.
- Pour 1/2 the cooked dal and 1 cup water into the tamarind-masala water. Cover and cook for 15 mins. until the dal comes to a simmering boil.
- Mash the dal with a hand blender or masher.
- Add the rest of the dal, 1 more cup of water and 1 tsp. salt. Cook for 10 mins.
- Add the rest of the tamarind water and continue simmering the dal on med. or med.-low.
- At the same time as Step. 10 above, heat 1 tsp. oil in a small pan on med. heat for 2 mins.
- Add 6-7 curry leaves and 1/2 tsp. asafoetida. Cook for 30 secs. to 1 min.
- Turn off the stove, add 1/2 tsp. Kashmiri red chili and mix thoroughly.
- Pour the tempering oil into the dal, turn up the heat to med-high and cook for 2-3 mins.
- Taste the dal and adjust for salt.
- Category: Lunch
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 77
- Sugar: 1.2
- Sodium: 382
- Fat: 4.3
- Saturated Fat: 0.3
- Carbohydrates: 6.9
- Fiber: 2.9
- Protein: 2.3
- Cholesterol: 0
Keywords: dal, spicy dal, maharastrian food, Amad Dal, lentil soup, lentils, maharastrian dal, ambad goad varan, indian food, vegan food, vegetarian food, tamarind, hot and sour soup
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