Week 1: Ambat

The first dish I have tried is, of course starting with the letter 'A' - the Ambat. A mild but flavourful coconut based dal which uses fenugreek/methi seeds in its preparation, but without the bitterness these seeds typically impart.

Typically we use 'Vaali' or Malabar spinach (a green leafy vegetable found in South India) in Ambat. While I have used regular spinach, you could also make ambat with cauliflower or cabbage, which taste equally good.

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Ingredients

For the Dal

3/4 cup toor dal

1/2 cup desiccated coconut (could substitute with fresh or frozen)

1 cup fresh spinach leaves

For the Curry Base or "Massol"

2 dried red chilies (I used the kind that are not too hot)

1/2 tsp fenugreek/methi seeds

1 tsp turmeric powder

1 tsp coconut oil

1 tbsp dried tamarind

Salt to taste

For the Tempering or "Phanna"

1 small onion

2 tbsp coconut oil

Method

1. Finely chop the onion and keep aside for the tempering.

2. Wash and cook the dal in twice the amount of water in a pressure cooker, or in a saucepan until cooked and soft. It took me four whistles, but you may want to give it three, check if it's done and then give it one more if not. I added spinach to the dal before pressure cooking to save time, but was told cooking it separately helps retain its shape better. No surprise, as my spinach got cooked too fine. Nevertheless, we could still see and taste it.

3. The coconut curry base or 'massol' is what gives the ambat its flavour! Heat the coconut oil in a small pan, and roast the fenugreek or methi seeds until golden brown and keep them aside. Take care not to burn them. Now, in the same oil, roast the red chillies, coconut, turmeric and salt. You can add more chillies if you like it spicy!

4. Put the above mixture into a mixer grinder. Add the tamarind, a little warm water, and then grind. Add the fenugreek seeds towards the end and grind further into a smooth paste like texture (don't add them at the start or your 'massol' will end up being bitter!). If you don't have a mixer grinder, you could use a mortar and pestle, though I anticipate this will be a little more work!

5. Add the massol to the cooked dal and mix well. Add two cups of hot water (or more if you prefer a thinner consistency), stir, and bring your dal to a boil.

6. Now for the tempering - fry the chopped onion until dark brown (but not burnt) and add this to your dal. The crisper the onion, the better the flavour.

7. Garnish your Ambat with spinach, and enjoy it with either rice or chapatis.