Ambaday Ki Bhaji
A tangy and savory Maharashtrian curry made from sour sorrel leaves (ambada) and protein-rich lentils. This rustic and flavorful dish is a comforting classic, best enjoyed with hot bhakri or steamed rice, capturing the essence of rural Maharashtrian cuisine.
For 4 servings
Pressure Cook the Dal and Leaves
- Drain the soaked toor dal. In a pressure cooker, combine the dal, chopped sorrel leaves, onion, crushed garlic, green chilies, and turmeric powder.
- Pour in 2.5 cups of water and give it a good stir.
- Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Mash and Simmer the Bhaji
- Allow the pressure to release naturally from the cooker. Once safe, open the lid.
- Using a wooden masher (ghotni), churn the mixture vigorously for 2-3 minutes to achieve a coarse, rustic texture. Avoid using a blender for a more authentic consistency.
- Add salt and grated jaggery. Stir well to combine.
- Place the cooker back on low heat and let the bhaji simmer gently for 5 minutes, allowing the flavors to meld together.
Prepare the Tempering (Tadka)
- While the bhaji simmers, heat the oil in a small tadka pan over medium heat.
- Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30 seconds.
- Add the cumin seeds, hing, and broken dried red chilies. Sauté for another 30 seconds until the chilies darken slightly and the spices are fragrant.
Combine and Serve
- Carefully pour the sizzling hot tempering over the simmering bhaji. It will crackle loudly.
- Immediately cover the cooker with a lid for one minute to trap the aromatic smoke.
- Uncover, stir well to incorporate the tempering, and turn off the heat.
- Serve Ambaday Ki Bhaji hot with jowar bhakri, chapati, or steamed rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to this dish is its sourness. Adjust the amount of jaggery to balance the tang of the ambada leaves to your liking.
- 2For a more traditional, rustic texture, a wooden masher (ghotni) is highly recommended over an immersion blender.
- 3Ensure the dal is fully cooked and soft before mashing, as this is crucial for the final creamy yet coarse consistency of the bhaji.
- 4For a delightful crunch and added protein, you can add a handful of raw peanuts along with the dal in the pressure cooker.
Adapt it for your goals.
Add Peanuts
For extra texture and nutty flavor, add 1/4 cup of raw peanuts to the pressure cooker along with the dal and leaves.
Different LentilsDifferent Lentils
While toor dal is traditional, you can make this bhaji with masoor dal (red lentils) or a mix of toor and chana dal.
Add Goda MasalaAdd Goda Masala
For a more authentic Maharashtrian flavor, add 1 teaspoon of Goda Masala to the bhaji while it is simmering in step 2.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of red chili powder to the tempering for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The combination of lentils and leafy greens provides a significant amount of dietary fiber, promoting healthy digestion, preventing constipation, and supporting gut health.
Boosts Immunity
Sorrel leaves are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
Good Source of Iron
This dish is a good source of iron from both the lentils and sorrel leaves, which is vital for preventing anemia and maintaining energy levels.
Frequently asked questions
Ambada, also known as Sorrel Leaves or Gongura, is a leafy green vegetable with a distinctively sour and tangy taste, which is the star flavor of this dish.