"Ambat"
means sour. "Varan" is sweet daal. This sweet and sour tur
daal recipe is a specialty of the CKP Maharashtrian community. The
sourness and sweetness needs to be adjusted, as the tamarind you use
will vary in its tanginess.
1 cup Tur daal
1 tsp Turmeric powder
1/3 rd tsp Asafoetida or Hing
1/4 cup tamarind pulp (thin)
3-4 tbs sugar or jaggery
1/2 cup fresh Cilantro leaves chopped
For Tempering
2
Tbs Oil
4 cloves of fresh Garlic
1/4th tsp Asafoetida
1 tsp Black Mustard seeds
1 tsp Cumin Seeds or Jeera
1 tsp Red Chili powder
1/2 tsp Turmeric powder
1 green chilli - seeds removed and cut lengthwise into 2
5-6 Curry leaves
Salt to taste
Clean and wash daal several times. Add 1 cup of water, asafoetida and
the turmeric powder. Pressure cook until soft. Transfer the cooked
daal into a pot. Add 2 cups of water. Blend with an Indian hand
blender - called a "ravi" in Marathi or an electric hand
blender to mash the daal. Now heat the daal. Add the tamarind, sugar
and cilantro leaves and bring it to a rapid boil. Adjust the taste as
per your sourness of the tamarind. Add salt. Let it cook for 8-10
minutes. Bring down the heat to medium and keep it boiling.
In another small pot heat the oil until hot. Add the garlic cloves.
Cook until golden brown. Now add the asafoetida, black mustard seeds,
cumin seeds. Once the seeds start sputtering add the red chili powder,
turmeric powder, curry leaves and green chili. Cook for a few seconds
and then temper the boiling daal with this mixture. Bring the daal to
another rapid boil.
Garnish with more chopped cilantro leaves. Serve with plain rice.
