Palaka daali ambat

                 We all know about the nutritional benefits of Palak (spinach leaves).They are rich in iron and packed with several vitamins. I was delighted to get a huge bag of organically grown spinach leaves from a dear friend who loves gardening.

                           I decided to make daali ambat with the fresh green leaves and it was a very tasty accompaniment with rice. This is what we require to make the ambat.
Ingredients required:

  •  6 to 7 cups of cleaned and finely chopped spinach leaves
  • 3/4th cup of toor dal
  •  2 medium sized onions
  •  3 to 4 dried red roasted chillies
  • Tamarind, a small marble sized lump
  •  3/4th cup of grated fresh coconut
  • Salt to taste
  • For the tempering:
    1. Two tsp of oil
    2. Half of a small onion
palaka daali ambat


  1. Clean and wash the dal and pressure cook it till done.
  2. Finely chop the onions and add it to the shredded palak leaves and pressure cook for one whistle.
  3. Grind the coconut gratings with the dried roasted chillies and the tamarind to a smooth paste.
  4. Mix the cooked palak leaves with the boiled and mashed dal and add the ground coconut masol and bring it to a rolling boil.
  5. Add salt to taste.
  6. For the tempering heat oil,add finely chopped onion and saute till it is golden brown. Add it to the ambat. Delicious ambat is ready.

Note: Please keep in mind that this is a very surboos (not very spicy) tasting please use chillies accordingly.Cooked dal provides the thickness to the gravy.

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