Ambadichi Bhaji
A beloved Maharashtrian classic, this dish features tangy sorrel leaves (ambadi) cooked with lentils into a thick, savory curry. The unique sour flavor is beautifully balanced with peanuts and a touch of jaggery, making it a perfect side for bhakri or chapati.
For 4 servings
Pressure Cook the Dal
- Drain the water from the soaked toor dal.
- In a pressure cooker, combine the drained dal with 1 cup of water and 1/4 tsp of turmeric powder.
- Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (approx. 10-12 minutes).
- Once the pressure releases naturally, open the lid and lightly mash the dal with a spoon or whisk. Set aside.
Prepare the Tempering (Tadka)
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds and let them splutter.
- Add the cumin seeds and hing. Sauté for a few seconds until aromatic.
Sauté Aromatics and Ambadi Leaves
- Add the minced garlic and slit green chillies to the pan. Sauté for about 30-40 seconds until the raw smell of garlic disappears.
- Add the finely chopped onion and cook until it turns soft and translucent, which should take about 3-4 minutes.
- Add the chopped ambadi leaves and a pinch of salt. Sauté for 4-5 minutes until the leaves wilt completely and reduce in volume.
Combine and Simmer
- Lower the heat and add the remaining turmeric powder, red chilli powder, and goda masala. Stir and cook for one minute.
- Pour in the cooked, mashed dal. Add the coarsely crushed peanuts, grated jaggery, and salt.
- Add the remaining 1/2 cup of water (or more, depending on desired consistency). Mix everything thoroughly.
- Bring the mixture to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing all the flavors to meld together.
Serve
- Turn off the heat. Check for seasoning and adjust salt or jaggery if needed.
- Serve the hot Ambadichi Bhaji with traditional Maharashtrian breads like Jowar Bhakri or Bajra Bhakri, or with chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always wash ambadi leaves multiple times in a large bowl of water to remove all grit and dirt before chopping.
- 2The sourness of ambadi leaves can vary. Taste the bhaji before serving and adjust the amount of jaggery to achieve the perfect sweet and sour balance.
- 3For a thicker, creamier consistency, you can mix 1 tablespoon of besan (gram flour) with a little water to make a slurry and add it along with the dal.
- 4Roasting the peanuts before crushing them will add a deeper, nuttier flavor to the dish.
- 5Do not overcook the dal in the pressure cooker initially, as it will continue to cook with the leaves.
Adapt it for your goals.
Lentil Variation
You can make this bhaji with a mix of toor dal and chana dal for a different texture and flavor profile.
With CoconutWith Coconut
For a coastal flavor, add 2-3 tablespoons of freshly grated coconut along with the peanuts and jaggery.
No Onion/GarlicNo Onion/Garlic
For a sattvic or Jain version, you can skip the onion and garlic. The dish will still be flavorful due to the other spices and the tang of the leaves.
Spicier VersionSpicier Version
Add a teaspoon of Maharashtrian kanda lasun masala (onion-garlic masala) along with the goda masala for an extra kick of spice.
Why this is on our healthy list.
Boosts Immunity and Iron Levels
Ambadi (sorrel) leaves are an excellent source of Vitamin C, which boosts the immune system, and are also rich in iron, which helps combat anemia and improve energy levels.
High in Plant-Based Protein
The combination of toor dal and peanuts makes this dish a powerhouse of plant-based protein, essential for muscle repair, growth, and overall body function.
Aids in Digestion
Rich in dietary fiber from both the lentils and the leaves, this bhaji promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
Rich in Micronutrients
This dish provides a range of essential minerals like magnesium, potassium, and phosphorus from the ingredients like dal, peanuts, and jaggery, contributing to overall well-being.
Frequently asked questions
Ambadichi Bhaji is a traditional Maharashtrian dish made from sour sorrel leaves (known as Ambadi in Marathi), cooked with lentils (toor dal), peanuts, and a unique blend of spices. It's known for its distinctive tangy, slightly sweet, and savory flavor.